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BBQ Chicken Salad

BBQ Chicken Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 1½ lb total)
  • 3 tbsp BBQ sauce
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • ½ cup canned black beans, rinsed and drained
  • ½ cup corn kernels
  • ½ small red onion, thinly sliced
  • 1 ripe avocado, diced
  • ½ cup shredded sharp cheddar cheese
  • ½ cup crushed tortilla chips
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup buttermilk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried dill
  • ¼ tsp dried parsley
  • ¼ tsp salt
  • A few cracks of black pepper

Method
 

  1. Heat a grill pan over medium-high heat. Pat chicken dry, brush with olive oil, season with salt and pepper, then brush one side with BBQ sauce. Cook sauce side down, brush the other side with the remaining sauce, and cook 7-8 minutes per side until the internal temperature reaches 165°F. Rest on a cutting board.
  2. Whisk together mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dill, parsley, salt, and pepper until smooth. Set aside.
  3. Toss romaine in a large bowl and top with tomatoes, black beans, corn, red onion, and avocado.
  4. Slice the chicken against the grain and arrange it over the salad. Drizzle with ranch dressing, top with cheddar and tortilla chips, and serve immediately.

Notes

Rest the chicken for at least 5 minutes before slicing so the juices stay in the meat. The salad is best assembled just before eating; for meal prep, keep the ingredients separate and add the avocado and dressing at the last minute.