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BBQ Chicken Chopped Salad with Cilantro Ranch

BBQ Chicken Chopped Salad with Cilantro Ranch

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  • Author: Kaylee
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Frying
  • Cuisine: American

Description

BBQ Chicken Chopped Salad with Cilantro Ranch is a colorful and nutritious dish that combines tender grilled chicken, fresh vegetables, and a zesty cilantro ranch dressing. This vibrant salad is perfect for busy weeknights or casual gatherings with friends, providing a delightful balance of flavors and textures. Packed with protein from chicken and black beans, and loaded with nutrient-rich veggies, it’s both satisfying and healthy. Plus, the customizable nature of this recipe allows you to adapt it to your taste preferences, making it a family favorite. Enjoy this salad as a hearty meal or a refreshing side!

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • ½ cup favorite BBQ sauce
  • 2 tablespoons vegetable oil
  • 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 cilantro leaves, chopped
  • 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 Hidden Valley ranch seasoning
  • 1 clove garlic, chopped

Instructions

  1. Prepare the dressing by blending buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic until smooth. Set aside.
  2. In a skillet over medium heat, cook the chicken thighs in vegetable oil until golden brown and fully cooked (about 5–7 minutes per side). Brush BBQ sauce on during the last minute of cooking.
  3. Finely chop the romaine lettuce and slice the vegetables (black beans, corn, tomatoes, carrots, green onions).
  4. Assemble the salad by mixing chopped veggies with black beans and cheese in a large bowl. Slice cooked chicken into bite-sized pieces and place on top.
  5. Drizzle with cilantro ranch dressing just before serving.

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 420
  • Sugar: 5g
  • Sodium: 760mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 24g
  • Cholesterol: 90mg

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