BBQ Chicken Salad (Printable Version)
Juicy BBQ chicken with crisp vegetables, tortilla chips and cheese tossed in a smoky BBQ ranch dressing for the ultimate summer meal.
# Ingredients:
→ For BBQ Chicken
01 -
Oil for greasing grill
02 -
1 pound boneless, skinless chicken breasts or thighs
03 -
1 teaspoon seasoned salt or 2 tablespoons homemade dry rub
04 -
½ cup BBQ sauce
→ For Salad
05 -
3 hearts romaine lettuce, chopped
06 -
1 large seedless cucumber, diced
07 -
1 small red onion, minced
08 -
1 pint grape tomatoes, sliced
09 -
1 cup corn kernels
10 -
½ cup shredded cheddar cheese (optional)
11 -
½ cup corn chips or tortilla strips (optional)
→ For BBQ Ranch Dressing
12 -
2 tablespoons BBQ sauce
13 -
½ cup ranch dressing
# Steps:
01 -
Preheat grill to medium-high heat and brush the grates lightly with oil. Trim fat or grizzle off chicken, pound to ½-inch thick, and sprinkle seasoned salt evenly over each side.
02 -
Place chicken on the grill and cook undisturbed for 5 minutes. Flip and grill another 4 minutes. Brush one side with BBQ sauce, flip, and brush the other side. Cook for an additional 2 minutes per side until internal temperature reaches 163-165°F (73-74℃). Remove and let rest for 5-10 minutes.
03 -
Combine 2 tablespoons barbecue sauce with ½ cup ranch dressing until well incorporated.
04 -
Combine chopped romaine lettuce, diced cucumber, minced onion, halved tomatoes, and corn in a large bowl. Toss to evenly mix.
05 -
Divide salad base into individual serving dishes. Top with sliced BBQ chicken, shredded cheddar cheese, a drizzle of the dressing, and tortilla chips. Serve immediately.
# Notes:
01 -
Best served immediately after preparation.
02 -
Store chicken, salad, and dressing separately in airtight containers for up to 3 days.
03 -
Customize toppings; black beans, diced bell peppers, cubed cheese, or pickled jalapenos are excellent additions.