This BBQ Chicken Salad is a hearty and flavorful meal, combining tender BBQ chicken with fresh vegetables and a homemade ranch dressing. It’s a perfect balance of sweet, savory, and refreshing.

Why You’ll Love This Recipe

  • Easy and Flavorful: Simple ingredients and easy steps result in a delicious salad.
  • Customizable: Adapt the vegetables and toppings to your preference.
  • Healthy and Satisfying: Packed with protein and fresh vegetables.

Ingredients

Here’s a comprehensive list of what you’ll need to create this BBQ Chicken Salad:

  • Chicken Breasts (Boneless, Skinless): Provides a lean and protein-rich base for the salad.
  • BBQ Sauce: Adds a sweet, smoky, and tangy flavor to the chicken.
  • Garlic Powder: Enhances the savory flavor of the chicken.
  • Smoked Paprika: Adds a smoky and slightly sweet note to the chicken.
  • Salt: Balances the flavors of the chicken.
  • Ground Black Pepper: Adds a subtle spice to the chicken.

For Ranch Dressing:

  • Plain Yogurt: Provides a creamy and tangy base for the dressing.
  • White Vinegar: Adds a sharp, acidic note to the dressing.
  • Fresh Dill or Parsley (Minced): Adds a fresh, herbaceous flavor to the dressing.
  • Garlic Clove (Crushed): Adds a pungent, savory depth to the dressing.
  • Onion Powder: Enhances the savory flavor of the dressing.
  • Sugar: Balances the acidity and adds a hint of sweetness to the dressing.
  • Salt: Balances the flavors of the dressing.
  • Ground Black Pepper: Adds a subtle spice to the dressing.

For Salad:

  • Romaine Lettuce (Chopped): Provides a crisp and refreshing base for the salad.
  • Black Beans (Drained and Rinsed): Adds protein and fiber to the salad.
  • Corn (Frozen or Grilled): Adds a sweet and tender element to the salad.
  • Grape Tomatoes (Halved): Adds a juicy and slightly acidic component to the salad.
  • English Cucumber (Chopped): Adds a crisp and refreshing texture to the salad.
  • Cilantro (Finely Chopped): Adds a fresh, herbaceous note to the salad.
  • Red Onion (Diced): Adds a mild pungency and a hint of sweetness to the salad.
  • Tortilla Strips: Adds a crunchy and savory topping to the salad.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Instructions

Cook Chicken

  1. Preheat the oven. In a large bowl, combine the BBQ sauce, garlic powder, smoked paprika, salt, and pepper. Whisk to combine. Add the chicken breasts and toss to coat thoroughly. Let the chicken marinate while the oven preheats.
  2. Place the marinated chicken breasts in a single layer in a baking dish. Pour any remaining sauce over the chicken. Bake uncovered until the chicken is cooked through.
  3. Remove the cooked chicken from the oven, cover with foil, and let it rest. Slice the chicken into strips or cubes.

Make Ranch Dressing

  1. In a small bowl, combine the plain yogurt, white vinegar, minced dill or parsley, crushed garlic, onion powder, sugar, salt, and pepper. Stir with a fork until well combined. Set aside.

Assemble the Salad

  1. In a large bowl, combine the chopped romaine lettuce, drained and rinsed black beans, corn, halved grape tomatoes, chopped English cucumber, finely chopped cilantro, and diced red onion.
  2. Pour the prepared ranch dressing over the salad and gently toss to combine.
  3. Top the salad with the sliced BBQ chicken and tortilla strips. Serve immediately.

Pro Tips for Making the Recipe

  • Marinate the Chicken: Marinating the chicken while the oven preheats enhances the flavor.
  • Rest the Chicken: Resting the chicken after baking ensures it remains juicy.
  • Customize the Dressing: Adjust the seasonings in the ranch dressing to your taste.
  • Fresh Ingredients: Use fresh vegetables for the best flavor and texture.

How to Serve

  • Main Dish: Enjoy as a complete meal.
  • Lunch: Pack for a healthy and satisfying lunch.
  • Dinner: Serve as a light and refreshing dinner.

Make Ahead and Storage

Make Ahead:

  • Prepare the salad ingredients (lettuce, beans, corn, tomatoes, cucumber, cilantro, red onion) and store them separately from the dressing. Refrigerate for up to 2 days.
  • Prepare the ranch dressing and store it in a jar in the refrigerator for up to 2 weeks.
  • Combine the salad ingredients, dressing, chicken, and tortilla strips just before serving.

FAQs

Can I use a different type of BBQ sauce?

  • Yes, use your favorite BBQ sauce.

Can I grill the chicken instead of baking it?

  • Yes, grill the chicken for about 6-8 minutes per side, or until cooked through.

Can I use a different type of lettuce?

  • Yes, use your favorite lettuce, such as mixed greens or spinach.

Can I add other toppings?

  • Yes, add other toppings such as avocado, cheese, or jalapeños.
Print
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BBQ Chicken Salad Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Baking, no-cook

Description

This BBQ Chicken Salad is a hearty and flavorful meal, perfect for a satisfying lunch or dinner. Tender BBQ chicken, a creamy ranch dressing, and a mix of fresh vegetables come together for a delicious and easy-to-make salad.


Ingredients

Units Scale
  • 2 large chicken breasts, boneless and skinless
  • 1/2 cup BBQ sauce (Stubb’s used)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For Ranch Dressing:

  • 1 cup plain yogurt
  • 1 tablespoon white vinegar
  • 3 tablespoons fresh dill or parsley, minced
  • 1 garlic clove, crushed
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For Salad:

  • 1 head of Romaine lettuce, 8 cups chopped
  • 15 ounces can black beans, drained and rinsed
  • 1 cup corn, frozen or grilled
  • 1 pint grape tomatoes, halved
  • 1/2 long English cucumber, chopped
  • 1/4 cup cilantro, finely chopped
  • 1/2 cup red onion, diced
  • 1/2 cup tortilla strips

Instructions

Cook Chicken:

  1. Prepare Chicken: Preheat oven to 400°F (200°C). In a large bowl, add BBQ sauce, garlic powder, smoked paprika, salt, and pepper. Whisk to combine. Add chicken breasts, stir with tongs to coat, and let marinate while the oven is preheating.
  2. Bake Chicken: In a large 9×13 baking dish, add chicken breasts in a single layer and pour remaining sauce on top. Bake uncovered for 25 minutes.
  3. Rest Chicken: Remove chicken from the oven, cover with foil, and let rest for 5-10 minutes. Slice.

Make Ranch Dressing:

  1. Combine Ingredients: In a small bowl, add yogurt, vinegar, dill, garlic, onion powder, sugar, salt, and pepper. Stir with a fork and set aside.

Assemble the Salad:

  1. Combine Salad Ingredients: In a large bowl, add lettuce, black beans, corn, tomatoes, cucumber, cilantro, and red onion.
  2. Dress and Serve: Pour dressing on top and gently toss. Place BBQ chicken and tortilla strips on top and serve.

Notes

  • Make Ahead: Refrigerate salad ingredients separately from the dressing, covered with plastwrap, for up to 2 days. Dressing in a jar can be refrigerated for up to 2 weeks.

Nutrition

  • Serving Size: 1 serving
  • Calories: 260 kcal
  • Sugar: 10g
  • Sodium: 661 mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0.01 g
  • Carbohydrates: 19g
  • Fiber: 4g
  • Protein: 21g
  • Cholesterol: 58 mg

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