BBQ Chicken Salad

Why You’ll Love This Recipe

• Flavorful Combination: The smoky barbecue chicken paired with fresh veggies and creamy ranch dressing creates a harmonious blend of tastes and textures.​

• Quick and Easy: With minimal preparation and cooking time, this salad is perfect for busy weeknights or a quick lunch.​

• Customizable: Easily adaptable to your preferences—swap out vegetables, adjust toppings, or modify the dressing to suit your taste.​

Ingredients

• 1 pound boneless, skinless chicken breasts​

• 1/2 cup barbecue sauce, divided​

• 6 cups romaine lettuce, chopped​

• 1 cup cherry tomatoes, halved

• 1 cup canned black beans, rinsed and drained​

• 1 cup corn kernels (fresh, canned, or thawed from fro

• 1/2 cup red onion, diced​

• 1 avocado, dice

• 1 cup shredded Monterey Jack cheese​

• 1/2 cup tortilla strips or crushed tortilla chips​

• 1/2 cup ranch dressing​

• 2 tablespoons fresh cilantro, chopped (optional)​

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat until fully cooked, about 6-7 minutes per side. Brush the chicken with 1/4 cup of barbecue sauce during the last few minutes of cooking. Once done, let it rest for a few minutes before slicing it into bite-sized pieces.​

2. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, and red onion. Toss to mix evenly.​Well Plated

3. Add Chicken and Toppings: Place the sliced barbecue chicken on top of the salad mixture. Add the diced avocado and shredded Monterey Jack cheese.​

4. Dress the Salad: Drizzle the ranch dressing and the remaining 1/4 cup of barbecue sauce over the salad. Gently toss to ensure all ingredients are coated.​

5. Serve: Sprinkle tortilla strips or crushed tortilla chips on top for added crunch. Garnish with chopped cilantro if desired. Serve immediately.​

Servings and Timing

• Servings: This recipe yields 4 servings.​

• Preparation Time: Approximately 15 minutes.​

• Cooking Time: Approximately 15 minutes.​

Variations

• Protein Alternatives: Substitute chicken with grilled shrimp, tofu, or tempeh for a different protein source.​

• Vegetable Additions: Incorporate ingredients like jicama, bell peppers, or cucumbers for extra crunch and flavor.​

• Cheese Options: Try using cheddar, feta, or blue cheese crumbles instead of Monterey Jack.​

• Dressing Twist: Combine ranch dressing with a bit of barbecue sauce for a smoky-sweet dressing blend.​

Storage/Reheating

• Storage: Store any leftover salad (without tortilla strips) in an airtight container in the refrigerator for up to 2 days.​

• Reheating: This salad is best enjoyed fresh. If needed, gently warm the chicken separately and add it back to the chilled salad.​

FAQs

1. Can I use rotisserie chicken for this salad?

Yes, shredded rotisserie chicken tossed in barbecue sauce is a convenient alternative.​

2. What type of barbecue sauce works best?

Use your favorite store-bought or homemade barbecue sauce; flavors like smoky, sweet, or spicy all work well.​

3. How can I make this salad healthier?

Opt for a light or yogurt-based ranch dressing and reduce or omit the cheese and tortilla strips.​

4. Is this salad gluten-free?

Ensure all ingredients, especially the barbecue sauce and tortilla strips, are certified gluten-free.​

5. Can I prepare the components ahead of time?

Yes, chop the vegetables and cook the chicken in advance. Assemble just before serving for optimal freshness.​

6. What other dressings pair well with this salad?

A cilantro-lime vinaigrette or a chipotle ranch dressing are excellent alternatives.​

7. How do I keep the avocado from browning?

Toss diced avocado in lime or lemon juice to slow down oxidation.​

8. Can I serve this salad warm?

While traditionally served cold, you can enjoy the salad with warm grilled chicken for a comforting twist.​

9. What can I use instead of tortilla strips?

Try crispy fried onions, toasted nuts, or seeds for a different crunch element.​Allrecipes+1Sweet Savory and Steph+1

10. How can I add more spice to the salad?

Incorporate sliced jalapeños, a spicy barbecue sauce, or a dash of cayenne pepper to heat things up.​

Conclusion

BBQ Chicken Salad is a versatile and flavorful dish that brings together the best of smoky barbecue flavors and fresh, crisp vegetables. Its adaptability allows you to tailor it to your preferences, making it a delightful option for any meal. Whether you’re hosting a gathering or preparing a quick dinner, this salad is sure to satisfy and impress.

BBQ Chicken Salad

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• Author: Ava
• Total Time: 30min
• Yield: 4servings

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Description

This BBQ chicken salad recipe is a flavorful and satisfying meal packed with smoky grilled chicken, crisp romaine, juicy tomatoes, black beans, corn, avocado, and creamy ranch dressing. A quick and easy dinner or lunch option, it’s customizable, gluten-free friendly, and perfect for meal prep.

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Ingredients

• 1 pound boneless, skinless chicken breasts




• ½ cup barbecue sauce, divided




• 6 cups romaine lettuce, chopped




• 1 cup cherry tomatoes, halved




• 1 cup canned black beans, rinsed and drained




• 1 cup corn kernels (fresh, canned, or thawed from frozen)




• ½ cup red onion, diced




• 1 avocado, diced




• 1 cup shredded Monterey Jack cheese




• ½ cup tortilla strips or crushed tortilla chips




• ½ cup ranch dressing




• 2 tablespoons fresh cilantro, chopped (optional)




• Salt and pepper, to taste

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Instructions

1. Prepare Chicken: Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6–7 minutes per side. Brush with ¼ cup barbecue sauce during the last few minutes. Let rest, then slice.

2. Make the Salad Base: In a large bowl, mix romaine, cherry tomatoes, black beans, corn, and red onion.

3. Add Toppings: Top salad with sliced chicken, diced avocado, and shredded cheese.

4. Dress the Salad: Drizzle with ranch dressing and the remaining barbecue sauce. Gently toss to combine.

5. Serve: Sprinkle with tortilla strips and garnish with fresh cilantro if desired. Serve immediately.

Notes

• Substitute chicken with shrimp or tofu for a vegetarian/alternate protein option.

• Combine ranch with barbecue sauce for a smoky-sweet dressing twist.

• Store components separately if prepping ahead.

• To keep avocado fresh, toss with lime or lemon juice before adding.

• Great way to use leftover grilled chicken or rotisserie chicken.

• Prep Time: 15min
• Cook Time: 15min
• Category: Main Course
• Method: Grilled, Assembled
• Cuisine: American, Southwestern