BBQ Chicken Salad with Ranch Dressing and Tortilla Chips Recipe
This fresh and filling BBQ Chicken Salad is a quick and delicious family favorite featuring juicy grilled chicken breasts coated in tangy barbecue sauce, paired with crisp romaine lettuce, black beans, Mexicorn, cherry tomatoes, red onion, and a creamy BBQ ranch dressing. Finished with crushed tortilla chips and fresh cilantro, it’s perfect for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
For the BBQ Chicken Salad:
- 2 boneless, skinless chicken breasts, pounded 1/2 inch thick
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons homemade or store-bought barbecue sauce
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 cup canned low-sodium black beans, rinsed and drained
- ½ cup canned Mexicorn, drained
- ¼ cup diced red onion
- Crushed tortilla chips or strips, for serving
- Chopped fresh cilantro, for serving
For the BBQ Ranch Dressing:
- ⅓ cup prepared light ranch dressing (Greek yogurt–based recommended)
- 1 tablespoon homemade or store-bought barbecue sauce
Instructions
- Preheat and Prepare Chicken: Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breasts with olive oil and season evenly with kosher salt and ground black pepper.
- Grill Chicken: Place the chicken breasts on the grill and cook for 4 minutes on one side. Flip the chicken, brush the grilled side with 2 tablespoons of barbecue sauce, and grill for an additional 3 to 4 minutes until cooked through and no longer pink inside.
- Rest and Chop Chicken: Remove the chicken from the grill, brush the other grilled side with barbecue sauce, cover loosely, and let rest for 5 minutes. Then chop the chicken into bite-sized pieces.
- Prepare BBQ Ranch Dressing: In a small bowl or measuring cup, thoroughly stir together the light ranch dressing and 1 tablespoon of barbecue sauce. Adjust the ratio to your taste preference.
- Assemble the Salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, drained Mexicorn, diced red onion, and chopped grilled chicken.
- Toss Salad with Dressing: Drizzle the prepared BBQ ranch dressing over the salad ingredients, then toss gently to evenly coat everything.
- Serve: Plate the salad immediately and top with crushed tortilla chips and chopped fresh cilantro for added crunch and flavor.
Notes
- TO STORE: Refrigerate leftover salad in an airtight container for up to 3 days. For best texture, add crushed tortilla chips just before serving to maintain crunch.
