BBQ Chicken Salad

By Tracy

4 Person

25 Minutes

329 Calories

This grilled chicken salad is addictive and delicious! Between the crispy onions, smoky corn and black beans, and BBQ ranch dressing, you'll be hooked at first bite. The fact that the BBQ chicken in this recipe is freshly grilled, versus reheated in the back of a food assembly line, guarantees for a richer taste and increased BBQ Chicken Salad satisfaction.

Ingredients

1/3 cup prepared light ranch dressing
chopped fresh cilantro
crushed tortilla chips
1/4 cup diced red onion
1/2 cup canned Mexicorn
1 cup canned low-sodium black beans
1 cup cherry tomatoes
6 cups chopped romaine lettuce
2 tbsp. homemade barbecue sauce
1/4 tsp. ground black pepper
1/2 tsp. kosher salt
2 tsp. extra-virgin olive oil
2 boneless skinless chicken breasts

Method

01

Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper.
02

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.
03

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.
04

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.
05

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.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Grilling Recipes

Easy Chicken Recipes

Salad Recipes

BBQ Chicken Salad

4.2

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 329 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1/3 cup prepared light ranch dressing

chopped fresh cilantro

crushed tortilla chips

1/4 cup diced red onion

1/2 cup canned Mexicorn

1 cup canned low-sodium black beans

1 cup cherry tomatoes

6 cups chopped romaine lettuce

2 tbsp. homemade barbecue sauce

1/4 tsp. ground black pepper

1/2 tsp. kosher salt

2 tsp. extra-virgin olive oil

2 boneless skinless chicken breasts

03 Method

Step 1

Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

04 Author