Description
Smoky, tangy, and crisp, this BBQ Chicken Salad Recipe layers barbecue coated chicken over romaine with corn, black beans, tomatoes, jicama, avocado, Monterey Jack, green onions, crunchy tortilla strips, and a cool ranch drizzle. Ready in about 20 minutes and perfect for a hearty salad night or meal prep.
Ingredients
3 cups cooked chicken, cubed, grilled, baked, or rotisserie
1/2 cup Jimmy’s Sauce or Heinz classic BBQ sauce
6 cups romaine lettuce, chopped
3/4 cup ranch dressing, refrigerated or high quality
1 cup corn, canned or thawed from frozen
1, 15 ounce can black beans, rinsed and drained
1 cup tomatoes, seeded and diced
1 cup jicama, diced
1 cup Monterey Jack cheese, shredded
1 avocado, diced
1/2 cup green onions, thinly sliced
1 1/2 cups tortilla strips
Instructions
1. Place the lettuce in a large bowl and toss with 1/2 cup of the ranch dressing.
2. Toss the chicken in the BBQ sauce until well coated, then place it on top of the lettuce.
3. Arrange the corn, black beans, tomatoes, jicama, cheese, avocado, green onions, and tortilla strips over the lettuce.
4. Drizzle with the remaining 1/4 cup of ranch dressing and serve immediately.
Notes
Look for southwest flavored tortilla strips in the crouton aisle, they add extra crunch and spice.
Use any cooked chicken you have on hand, grilled, baked, pan seared, or rotisserie.
Refrigerated or homemade ranch usually tastes fresher than shelf stable bottles.
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Category: Salad
- Method: Assemble
- Cuisine: American