BBQ Chicken Chopped Salad with Cilantro Ranch

As a baker, I usually find myself surrounded by the warmth of the oven and the sweet aroma of baked goods. But sometimes, especially on warmer days, I crave something fresh, vibrant, and full of bold flavors. That’s how I discovered this BBQ Chicken Chopped Salad with Cilantro Ranch. It’s become one of my go-to recipes when I want something hearty, yet refreshing. The smoky BBQ chicken, crisp vegetables, creamy cilantro ranch, and crunchy tortilla chips come together in a salad that truly satisfies.

What I love most is how this recipe blends textures and tastes. The chicken thighs are juicy and coated in a sticky BBQ glaze. The lettuce gives a crisp base, while black beans and corn add substance. The cilantro ranch dressing—creamy with a hint of heat from jalapeño—pulls everything together beautifully. I’ve made this for lunch, dinner, and even packed it for picnics. Every time, it’s a crowd-pleaser.

Why You’ll Love This Recipe

Firstly, it’s loaded with color, texture, and nutrition. From crisp lettuce and shredded carrots to protein-packed beans and cheese, this salad has it all. Plus, that BBQ chicken adds a punch of flavor you don’t usually get from a salad.

Versatile
You can easily switch things up based on what you have at home. Swap chicken thighs for breast, or use leftover grilled meat. Want it vegetarian? Leave out the meat and double the beans.

Budget-Friendly
Most of the ingredients—lettuce, beans, corn, carrots, and tortilla chips—are inexpensive and pantry staples. The homemade ranch also saves you from buying bottled dressings.

Ingredients for the Recipe

• Cilantro Ranch Dressing:
  Low-fat buttermilk, mayonnaise, sour cream, cilantro leaves, jalapeño pepper, ranch seasoning, and garlic.

• BBQ Chicken:
  Boneless, skinless chicken thighs, favorite BBQ sauce, and vegetable oil.

• Salad Base:
  Finely chopped romaine lettuce, cooked black beans, corn kernels, Monterey Jack cheese, cherry tomatoes, crushed tortilla chips, shredded carrots, green onions, and chopped cilantro.

This salad isn’t just a side dish—it’s a full meal, and every bite delivers a mix of creamy, crunchy, savory, and fresh.

Making this BBQ Chicken Chopped Salad with Cilantro Ranch is easier than it sounds. Even though it looks fancy, the steps are simple and straightforward. Once you gather all the ingredients, the process flows smoothly. Let me walk you through how I make it from start to finish.

How to Make This Recipe

I always begin with the dressing. Preparing the cilantro ranch first gives it time to chill and thicken slightly in the fridge. I add low-fat buttermilk, mayonnaise, and sour cream to the blender. Then I toss in a generous handful of fresh cilantro leaves, a seeded jalapeño for a little kick, garlic, and a packet of ranch seasoning. A quick blend later, and the dressing turns into a creamy, herb-packed sauce. I give it a quick taste and add a pinch of salt if needed. Then I place it in the fridge while I prepare the rest.

Step-by-Step Instructions for Making

Next, it’s time to marinate the chicken. I place the chicken thighs in a bowl and coat them with BBQ sauce. I let them sit for at least 30 minutes in the fridge. If I have more time, I leave them overnight. The longer they marinate, the deeper the flavor gets.

Once the chicken is ready, I heat a cast iron skillet over medium-high heat and pour in a bit of vegetable oil. When it’s hot, I add the chicken. The sauce begins to caramelize within minutes. I cook the thighs for about 5 minutes per side, making sure they are cooked through. Then I set them aside to rest on a cutting board. After 5 minutes, I slice them into bite-sized pieces. The smoky smell always makes me excited for the final dish.

Quick and Easy

While the chicken cooks, I prep the salad base. I chop a head of romaine lettuce finely and place it in a large bowl. Then I layer in cooked black beans, sweet corn kernels, shredded carrots, halved cherry tomatoes, crushed tortilla chips, thinly sliced green onions, and a sprinkle of chopped cilantro.

Customizable

This salad is so easy to adjust. You can skip the jalapeño in the dressing for a milder taste, or swap Monterey Jack with cheddar. Sometimes I add avocado slices or cucumber for extra freshness.

Crowd-Pleasing

Finally, I pour the chilled cilantro ranch over the salad and toss everything gently. Once combined, I top the bowl with warm BBQ chicken. It’s colorful, flavorful, and always a hit with friends and family. Even those who usually don’t enjoy salad ask for seconds.

FAQs

Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works just as well. Just be careful not to overcook it, as it can dry out faster than thighs.

Is the cilantro ranch spicy?
It has a mild kick from the jalapeño, but it’s not overly spicy. If you’re sensitive to heat, you can reduce or skip the jalapeño.

Can I make this salad ahead of time?
Yes, you can prep the components separately. Store the dressing, salad, and chicken in different containers. Toss everything together just before serving.

How long does the cilantro ranch last?
When stored in an airtight container in the refrigerator, it stays fresh for up to a week.

Can I use canned corn and beans?
Yes, both work well. Just make sure to rinse and drain them before adding to the salad.

Is there a vegetarian version of this salad?
Definitely. Just leave out the chicken and maybe add extra beans or grilled tofu for protein.

Can I make this dairy-free?
You can substitute the buttermilk, sour cream, and mayo with dairy-free versions. Just check your ranch seasoning for any dairy ingredients.

What’s the best way to store leftovers?
If dressed, the salad may become soggy. Store the dressing separately and add it just before serving. Keep the chicken and salad in separate containers in the fridge.

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