Barbecue Ranch Chicken Salad

Quick and easy Barbecue Ranch Chicken Salad with crisp green lettuce, corn, black beans, and grilled barbecue chicken makes a perfect, fresh salad for lunch or dinner.

Barbecue Ranch Chicken Salad

I came upon this tasty salad idea when I used to go for lunch with my mom at Applebee's.  They used to have this super tasty barbecue grilled chicken salad that I just adored. Crisp and cool green salad with zesty barbecue chicken made a scrumptious salad that was actually lunch-worthy.

Flash forward a few years and a few kids, and I don't get to get out as much these days. But I DO still love a good Barbecue Ranch Chicken Salad, and they're super simple to make at home.  You can even use leftover chicken from your cookout!  So delicious, and just ridiculously easy to make. You seriously can't beat the barbecue-ranch flavor combo.  Try it for yourself!

Barbecue Ranch Chicken Salad Recipe

Barbecue Ranch Chicken Salad

Quick and easy Barbecue Ranch Chicken Salad with crisp green lettuce, corn, black beans, and grilled barbecue chicken makes a perfect, fresh salad for lunch or dinner.

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Course: Salad

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 salads

Calories: 692kcal

Author: The Gracious Wife

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 pound boneless skinless thin-sliced chicken breasts
• ▢ Salt and pepper to taste
• ▢ 2-3 heads Romaine lettuce chopped
• ▢ 1 cup cherry tomatoes
• ▢ 1 (15 ounce) can corn, drained
• ▢ 1 (15 ounce) can black beans, drained and rinsed
• ▢ ¼ cup diced red onion
• ▢ ½ cup shredded cheddar cheese
• ▢ ½ cup barbecue sauce divided
• ▢ ½ cup Ranch dressing
• ▢ ½ cup crushed tortilla chips

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Instructions

• In a large skillet, heat oil over medium-high heat.
• Season chicken with salt and pepper and place in skillet. Cook 3-4 minutes, then flip. Using a pastry brush, brush 1 tablespoon of barbecue sauce onto the chicken. Continue cooking an additional 3-4 minutes.
• Flip chicken and brush the other sides with an additional tablespoon barbecue sauce. Cook for 1 minute more on each side, or until cooked through. Remove from heat. When chicken has cooled to the touch, chop into bite-sized pieces. Set aside.
• To prepare the salad, add lettuce, tomatoes, corn, black beans, onion, and cheese to a large bowl. Toss to combine.
• Divide the salad into individual portions (on 4-6 large plates or bowls). Top each salad with barbecue chicken and tortilla chips, then drizzle with ranch and barbecue sauce.
• Enjoy!

Notes

Instead of cooking chicken as described in the recipe, you can also substitute 2 cups chopped leftover barbecue chicken from your latest cookout. Perfect way to use those leftovers!

Nutrition

Serving: 1salad | Calories: 692kcal | Carbohydrates: 62g | Protein: 39g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 1566mg | Potassium: 1287mg | Fiber: 10g | Sugar: 15g | Vitamin A: 6610IU | Vitamin C: 19.3mg | Calcium: 218mg | Iron: 4.5mg

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