Description
This BBQ Chicken Salad is a delightful mix of grilled chicken, fresh veggies, and a tangy BBQ ranch dressing. It’s a perfect meal for a quick and satisfying lunch or dinner.
Ingredients
Units
Scale
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
- 1 tablespoon homemade barbecue sauce or prepared store-bought sauce
Instructions
- Preheat the grill: Heat the grill to medium-high. Brush chicken with oil, season with salt and pepper, grill each side for 4-5 minutes, brushing with barbecue sauce.
- Make the dressing: Combine ranch dressing and barbecue sauce in a bowl.
- Assemble the salad: In a large bowl, mix romaine, tomatoes, beans, Mexicorn, red onion, and chicken. Drizzle with dressing and toss to coat.
- Serve: Top with tortilla chips and cilantro. Enjoy!
Notes
- Refrigerate leftover salad in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg