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BBQ Chicken Salad recipe with creamy ranch dressing — Filling and flavorful! This healthy salad comes together quickly and is perfect for a summer meal. With juicy BBQ grilled chicken, crunchy tortilla chips, and lots of fresh veggies. @wellplated

BBQ Chicken Salad

4.89 From 9 reviews . Help us out! Review HERE.Help out & review HERE
This fresh, filling BBQ Chicken Salad is quick to make and a family favorite! With juicy grilled chicken, black beans, tortilla chips, and creamy ranch.
Prep: 10 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 servings
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Ingredients
  

For the BBQ Chicken Salad:

  • 2 boneless, skinless chicken breasts pounded 1/2 inch thick
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons homemade barbecue sauce or prepared store-bought sauce
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes or grape tomatoes, halved
  • 1 cup canned low-sodium black beans rinsed and drained
  • ½ cup canned Mexicorn drained
  • ¼ cup diced red onion
  • Crushed tortilla chips or strips for serving
  • Chopped fresh cilantro for serving

For the BBQ Ranch Dressing:

  • ⅓ cup prepared light ranch dressing I found a Greek yogurt–based dressing in the refrigerated section of the grocery store that I love
  • 1 tablespoon homemade barbecue sauce or prepared store-bought sauce

Instructions
 

  • Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
  • Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
  • In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.

Notes

  • TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days. 

Nutrition

Serving: 1(of 4, with 2 tablespoons crushed tortilla chips)Calories: 308kcalCarbohydrates: 29gProtein: 17gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgPotassium: 719mgFiber: 6gSugar: 8gVitamin A: 6401IUVitamin C: 16mgCalcium: 67mgIron: 2mg
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