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.

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings salads

Calories 692kcal

Author Michelle

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts
Salt and pepper to taste
10 tablespoons barbecue sauce divided
2 Romaine hearts chopped
1 cup cherry tomatoes quartered
1 can (15 ounce) corn drained
1 can (15 ounce) black beans drained and rinsed
½ red onion sliced (rinse after slicing to remove sharp onion flavor)
½ cup shredded cheddar cheese
¼ cup fried onions
6 tablespoons Ranch dressing

Instructions

In a large skillet, heat oil over medium-high heat.
Season chicken with salt and pepper. Place in skillet.
Cook 3-4 minutes, then flip.
Place 4 tablespoons of the barbecue sauce in a small bowl. Using a pastry brush, brush about half the barbecue sauce onto the chicken. Continue cooking an additional 3-4 minutes.
Flip chicken and brush the other side with the remaining barbecue sauce.
Cook for 1 minute more on each side, or until cooked through.
Remove from heat. Set chicken aside and allow to rest.
To prepare the salad, either in a large serving bowl or 4 separate individual plates, add all remaining salad ingredients.
Top with sliced chicken.
Divide the ranch and the remaining dressing between the 4 dishes.
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