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BBQ Chicken Chopped Salad with Cilantro Ranch

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This BBQ Chicken Chopped Salad with Cilantro Ranch is a flavorful and hearty meal. It combines tender BBQ chicken, crisp romaine lettuce, and a colorful mix of vegetables, all tied together with a creamy cilantro ranch dressing. Perfect for lunch or dinner, it’s easy to make and packed with texture and taste.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Cilantro Ranch Dressing:

  • ½ cup low-fat buttermilk

  • ½ cup mayonnaise

  • ½ cup sour cream

  • ½ cup packed cilantro leaves

  • 1 medium jalapeño pepper (seeds removed)

  • 1 (1-ounce) package ranch seasoning

  • 1 clove garlic (chopped)

BBQ Chicken:

  • 1 pound boneless, skinless chicken thighs

  • ½ cup BBQ sauce

  • 2 tablespoons vegetable oil

Salad Base:

  • 1 large head romaine lettuce (finely chopped)

  • ½ cup cooked black beans

  • 1 medium ear corn (kernels cut off the cob)

  • 1 cup shredded Monterey Jack cheese

  • 1 cup cherry tomatoes (halved)

  • 1 cup crushed tortilla chips

  • ½ cup shredded carrots

  • 2 green onions (thinly sliced)

  • ¼ cup chopped cilantro leaves

Instructions

Prepare the Cilantro Ranch Dressing:

  1. In a blender or food processor, combine buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic.

  2. Blend until smooth and creamy.

  3. Season with salt to taste. Refrigerate until ready to use.

Cook the BBQ Chicken:

  1. Place chicken thighs in a bowl. Coat with BBQ sauce and marinate for at least 30 minutes (or up to overnight) in the refrigerator.

  2. Heat vegetable oil in a cast iron skillet over medium-high heat.

  3. Add chicken and cook for 5 minutes until the sauce starts to caramelize.

  4. Flip and cook another 5 minutes until fully cooked through.

  5. Let rest for 5 minutes, then cut into 1-inch pieces.

Assemble the Salad:

  1. In a large bowl, add chopped romaine lettuce.

  2. Top with black beans, corn, cheese, cherry tomatoes, tortilla chips, carrots, green onions, and chopped cilantro.

  3. Drizzle with cilantro ranch dressing and toss to combine.

  4. Add BBQ chicken on top and serve immediately.

Notes

  • For a lighter dressing, you can use Greek yogurt instead of sour cream.

  • This recipe is easily doubled for meal prep or large gatherings.

  • For a vegetarian version, skip the chicken and add grilled tofu or more beans.

  • Author: Layla
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Find it online: https://easyflavorhaven.com/bbq-chicken-chopped-salad-with-cilantro-ranch/