Chicken BBQ Ranch Salad
This chicken BBQ Ranch Salad has become a summer staple! Loaded with black beans, ripe tomatoes, crispy cucumbers, pickled red onions, chopped cilantro, crunchy chips and so much more!
Servings: 3 -4 servings
Equipment
Ingredients
Chicken Salad:
- 16 ounces boneless skinless chicken
- 1 ¼ teaspoon ranch seasoning
- ¼ teaspoon EACH: garlic powder AND chipotle chili powder
- 2 hearts of romaine lettuce
- 1 cup cherry tomatoes chopped
- ½ English cucumber chopped
- ½ cup EACH: fire-roasted corn AND shredded Mexican cheese
- 1 15-ounce can black beans, rinsed/drained
- 1 large Haas avocado diced
- ¼ cup EACH: pickled onions AND cilantro
- 1 handful crispy jalapeños or nacho cheese chip
Bbq Ranch Dressing:
- ½ cup mayonnaise
- 2 tablespoons EACH: sour cream AND milk
- 2 teaspoons EACH: ranch seasoning AND pickle juice see notes
- ¼ cup bbq sauce
- ¼ teaspoon red pepper flakes
Instructions
- CHICKEN: season the chicken with ranch, garlic powder, and chipotle chili powder and set aside for 5 minutes while you prep the veggies (you can also do this several hours in advance and refrigerate.) Heat a indoor/outdoor grill on medium-high heat. Cook the chicken until it reaches an internal temperature of 165ºF. Remove and let cool for several minutes before slicing or dicing.
- DRESSING: Add the ingredients for the dressing to a bowl and whisk until combined. Taste and adjust with additional seasonings as desired. The dressing will thin a bit as it sits, but if it’s too thick feel free to add another small splash of milk.
- SALAD: In a bowl, add the romaine lettuce, top with tomatoes, cucumber, corn, black beans, avocado, pickled onions, cilantro, cheese, and crispy jalapeños. Drizzle with desired amount of dressing and serve family-style!
Notes
- pickle juice: If you don’t have a jar of pickles in the fridge to use the juice, just swap it for 2 teaspoons freshly squeezed lemon juice!
