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This fresh, filling BBQ Chicken Salad is quick to make and a family favorite! With juicy grilled chicken, black beans, tortilla chips, and creamy ranch.
Ingredients
FOR THE BBQ CHICKEN SALAD:
2 boneless skinless chicken breasts, — pounded 1/2 inch thick
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons homemade barbecue sauce — or prepared store-bought sauce
6 cups chopped romaine lettuce
1 cup cherry tomatoes — or grape tomatoes, halved
1 cup canned low-sodium black beans — rinsed and drained
1/2 cup canned Mexicorn — drained
1/4 cup diced red onion
Crushed tortilla chips — or strips for serving
Chopped fresh cilantro — for serving
FOR THE BBQ RANCH DRESSING:
1/3 cup prepared light ranch dressing — I found a Greek yogurt–based dressing in the refrigerated section of the grocery store that I love
1 tablespoon homemade barbecue sauce — or prepared store-bought sauce
Instructions
Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. 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. 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.
Prepare the dressing: 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.
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.
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