BBQ Chicken Salad
A fresh, flavorful BBQ Chicken Salad featuring juicy grilled chicken, fiber-rich black beans, crunchy tortilla chips, and a creamy BBQ ranch dressing — all ready in 25 minutes. Perfect for a quick, healthy lunch or dinner packed with protein and veggies.
Equipment
- 1 Medium Grill Pan
- 1 Meat Mallet or Pounder
- 1 Mixing Bowl with Spout
- 1 Sharp Chef’s Knife
- 1 Salad Spinner
Ingredients
For the BBQ Chicken Salad:
- 2 boneless skinless chicken breasts, evenly flattened to about ½ inch thickness
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons barbecue sauce homemade or your favorite store-bought variety
- 6 cups chopped romaine lettuce
- 1 cup halved cherry or grape tomatoes
- 1 cup canned black beans rinsed and drained (preferably low-sodium)
- ½ cup canned Mexicorn drained
- ¼ cup finely diced red onion
- Crushed tortilla chips or tortilla strips for topping
- Fresh cilantro leaves roughly chopped, for garnish
For the BBQ Ranch Dressing:
- ⅓ cup light ranch dressing Greek yogurt–based preferred for a healthier option
- 1 tablespoon barbecue sauce
Instructions
- Prepare and Flatten the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast until they are an even ½ inch thick. This ensures uniform cooking and keeps the chicken tender.
- Season and Oil the Chicken: Brush both sides of the flattened chicken with olive oil, then sprinkle evenly with salt and freshly ground black pepper. This simple seasoning enhances the chicken’s natural flavor and helps create a delicious crust on the grill.
- Grill the Chicken to Perfection: Preheat your grill or grill pan to medium-high heat. Place the chicken breasts on the grill and cook undisturbed for about 4 minutes. Flip the chicken over, brush the grilled side generously with barbecue sauce, then cook for another 3 to 4 minutes until the internal temperature reaches 165°F (75°C) and juices run clear.
- Rest and Chop the Chicken: Remove the grilled chicken from heat and brush the other side with barbecue sauce. Cover loosely with foil and let rest for 5 minutes—this allows the juices to redistribute, keeping the meat moist. Then, chop the chicken into bite-sized pieces suitable for a salad.
- Make the BBQ Ranch Dressing: In a small bowl or a measuring cup with a pouring spout, mix together the light ranch dressing and barbecue sauce until well combined. Taste and adjust the proportions to suit your preference for tanginess or sweetness.
- Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, halved tomatoes, rinsed black beans, drained Mexicorn, diced red onion, and the chopped grilled chicken. Drizzle the prepared BBQ ranch dressing over the salad and toss gently to coat all ingredients evenly.
- Garnish and Serve: Serve the salad immediately topped with a handful of crushed tortilla chips for crunch and sprinkle with fresh cilantro for a burst of flavor and color. Enjoy this fresh and hearty meal right away!
Notes
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the tortilla chips separate until ready to serve to avoid sogginess.
- Barbecue Sauce Tip: Use your favorite barbecue sauce to customize the flavor profile—whether smoky, sweet, or spicy—to suit your taste.
- Chicken Alternative: For faster prep, use pre-cooked rotisserie chicken tossed with barbecue sauce.
- Dressing Swap: If you prefer a lighter option, substitute ranch with Greek yogurt or a vinaigrette.
- Make it Vegan: Replace chicken with grilled tofu or tempeh and use a vegan ranch dressing alternative.
