This BBQ Chicken Salad is packed with goodness and flavor!! BBQ Chicken, juicy tomatoes, sweet corn, creamy avocado, black beans, onions, shredded cheese and crispy tortilla strips are all tossed with delicious Ranch dressing.
When we lived in Southern California, I would order this tasty BBQ salad for lunch at least twice a week. That expense can add up very quickly so after a few months, I decided to make this amazing and flavorful BBQ Chicken Salad at home.
Sometimes called BBQ Chopped Salad or BBQ Ranch Chicken Salad, this is definitely a very popular entree salad sold at most restaurants. From California Pizza Kitchen to Panera, some places even served this barbecue salad topped with melt in your mouth Carne Asada.
BBQ Chicken Salad Ingredients
The BBQ Chicken
- Chicken: I use boneless and skinless chicken breasts. Boneless chicken thighs are also a tasty option.
- Spice Mix: I made a dry rub with simple pantry ingredients, cumin, garlic powder, chili powder, salt and pepper.
- Olive Oil: To brush the chicken.
- BBQ Sauce: To save time, I use a shortcut here and use store bought BBQ sauce.
The Chopped Salad
- Lettuce: I use Romaine lettuce, chopped into small pieces.
- Black Beans: I use drained canned beans for this salad recipe.
- Corn: I always have bags of frozen corn in my freezer. I thaw them out while preparing the salad. During corn season, use fresh if available.
- Tomatoes: Cherry tomatoes or any type of garden tomatoes.
- Red Onions: I love the color and the spiciness of red onions but any type of onion will work.
- Avocado: I love the combination of creamy avocado and Ranch dressing.
- Fresh Cilantro: Chopped.
- Shredded Cheese: I use Monterrey Jack.
- Tortilla Strips: You can buy them made or fry your own corn tortillas at home.
- Ranch Dressing: I use store bought Ranch to save on time. Get your favorite brand or make your own salad dressing at home.
- BBQ Sauce: To dress the salad.
How To Make BBQ Chicken Salad
Make The BBQ Chicken
- Mix the spice rub ingredients.
- Brush the chicken breast with olive oil.
- Season the chicken with the dry rub on all sides.
- You can grill the chicken on a preheated grill or cook it in a skillet over medium high heat until the chicken is cooked through and no longer pink.
- Remove the chicken from the grill or the stove and allow it to rest for 5-8 minutes, then slice the chicken.
- Place the grilled chicken (cooked chicken) in a bowl and drizzle with BBQ sauce.
- Mix the sliced chicken breast with the BBQ sauce until the chicken is completely coated.
Make The Chopped Salad
- Get all your vegetables ready!
- To assemble this healthy salad, place the romaine lettuce in a bowl, add the rest of the vegetables and the black beans.
- Top the salad with the chicken, sprinkle the shredded cheese and cilantro and toss with the Ranch dressing and the BBQ sauce.
- Top the BBQ chicken chopped salad with crispy tortilla strips and enjoy!
- Note: If you don’t want your avocado to get mushy, add it at the end.
BBQ Salad Shortcuts
- Buy pre-washed and pre-cut romaine lettuce.
- Use rotisserie chicken instead of making BBQ chicken. Simply shred the chicken and mix it with BBQ sauce. This Instant Pot Whole Chicken (Rotisserie style) is quick and easy to make!
- Use store bought Ranch dressing (I get mine from the refrigerated section of the supermarket) and store bought Barbecue sauce.
- Use your favorite chicken dry rub! Both Cajun and Blackened dry mixes work well.
- Use canned corn. I am not the biggest fan of canned corn but it saves time. Roasted canned corn can also be used.
BBQ Salad Recipe Tips
- Use your favorite homemade BBQ Sauce.
- You can customize the salad with your favorite ingredients. Fresh cucumbers, shelled edamame and sliced bell peppers are some of my favorite veggie additions.
- This BBQ chopped salad tastes amazing with shredded cheddar cheese.
- Instead of tortilla strips, you can use lightly crushed tortilla chips.
- This salad doesn’t keep well after it has been tossed with the Ranch dressing and/or the BBQ sauce.
- Without adding the avocado, you can store the salad in an airtight container for up to 24 hours and up to 3 days if you don’t cut the tomatoes (cut up tomatoes – although they last more than 24 hours in the fridge, they tend to get watery).
Other Delicious Recipes You Need To Try:
BBQ Chicken Salad
This BBQ Chicken Salad is packed with goodness and flavor!! BBQ Chicken, juicy tomatoes, sweet corn, creamy avocado, black beans, onions, shredded cheese and crispy tortilla strips are all tossed with delicious Ranch dressing.
Ingredients
For the Chicken
- 1 pound chicken breast, boneless and skinless
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons oil, olive, canola or vegetable
- 1 cup BBQ sauce, divided
For The Salad
- 5 heaped cups Romaine lettuce
- 1 cup cooked corn kernels, if frozen, thawed – if canned, drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onions, chopped or sliced thinly
- 1 cup canned black beans, drained and rinsed
- 1/2 cup Monterrey Jack cheese, shredded
- 1 avocado, peeled and cut into small chunks
- 1 tablespoon cilantro, finely chopped
- 1/4 cup Ranch dressing
- 1/4 cup tortilla strips
Instructions
To Make the Chicken
- In a small bowl, mix together the cumin, garlic powder, chili powder, salt and pepper.
- Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time, you can let it marinate for 30 minutes or up to 4 hours in the refrigerator.
- If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink.
- If cooking on the grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
- Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add 3/4 cups of the BBQ sauce and toss to combine.
To Assemble The BBQ Chicken Salad
- Place the lettuce, corn, tomatoes, onions and beans into a large salad bowl.
- Top the salad with the chicken, sprinkle the shredded cheese and chopped cilantro. Pour the Ranch dressing and the remaining 1/4 cup of BBQ sauce and toss gently to combine. Top with crispy tortilla strips and serve immediately.
Notes
- Instead of tortilla strips, you can use lightly crushed tortilla chips.
- This salad doesn’t keep well after it has been tossed with the Ranch dressing and/or the BBQ sauce.
Nutrition
Calories: 545 kcal, Carbohydrates: 51 g, Protein: 33 g, Fat: 24 g, Saturated Fat: 5 g, Cholesterol: 90 mg, Sodium: 2251 mg, Potassium: 1024 mg, Fiber: 6 g, Sugar: 27 g, Vitamin A: 3861 IU, Vitamin C: 15 mg, Calcium: 183 mg, Iron: 4 mg
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