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:
- 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.
- 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.
- Rest Chicken: Remove chicken from the oven, cover with foil, and let rest for 5-10 minutes. Slice.
Make Ranch Dressing:
- 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:
- Combine Salad Ingredients: In a large bowl, add lettuce, black beans, corn, tomatoes, cucumber, cilantro, and red onion.
- 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
