BBQ Ranch Chicken Salad
BBQ Ranch Chicken Salad – Mexican flavors meet good old American barbecue in this green salad served with ranch dressing.
The weather here in Utah has been so out of the ordinary! 50’s and 60’s in February?! I’ll take it! Since it’s so warm outside, we have started grilling even more! Not that we stop in the winter, it just doesn’t happen as often. Anyway, so since the weather has been warm, I took this opportunity to fix up one of my favorite chicken salads that I haven’t shared with you all yet! It’s easy and delicious!
Basically you baste and grill some chicken with BBQ sauce… Then you open up a can of corn and black beans, drain and rinse the beans. Then you slice up a ripe avocado. (My favorite!) Grill up a quesadilla (or sub tortilla chips/strips). Grab some ranch dressing and more bbq sauce and you are in salad heaven!
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
BBQ Ranch Chicken Salad
Ingredients
- 1 large head green leaf lettuce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 avocados, pitted and sliced
- 4 chicken breasts
- BBQ Sauce
- Light Ranch Dressing
- quesadilla, (1 tortilla and roughly ¼ cup cheddar cheese per person OR tortilla chips, crushed OR tortilla strips)
Instructions
- Wash and cut up the lettuce. Set aside.
- Drain and rinse beans. Drain corn. Cut open avocados, remove pit and slice the avocados in their skin. Scoop slices out with a spoon. (½ avocado per person)
- Baste and grill chicken breasts until internal temperature reaches 165 degrees Fahrenheit. Allow chicken to rest 5 minutes. Slice into strips.
- Grill a quesadilla, if desired (1 tortilla and roughly ¼ cup cheese per person).
- Assemble salad per person: 2 cups chopped lettuce, ¼ cup of black beans and corn (each), slices of ½ avocado, 1 chicken breast, sliced. Serve with ranch and BBQ sauce with a quesadilla on the side or crumble tortilla chips/strips on top.
Notes
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
I could eat a few plates of this stuff. Yummy.
It’s so delicious! Thanks Teresa!
This is so good! It has made my rotation 🙂 thanks for sharing! I made it for dinner swap and my friend loved it so much she has also made it several times since 🙂
It’s one of our favorite meals as well. So glad you like it!
Love this salad! I’ve made it three times now. Do you happen to know the caloric information for it?
It will depend on the brands of ranch and bbq sauce that you use. I compute my calories with myfitnesspal.com and with the bbq and ranch that I use (no quesadilla or tortilla chips/strips) it’s about 426 calories per serving.
This is such a gorgeous salad! I love all the flavors in here!
Thanks Kelly! We love it!
Gahh! Send some of you warm weather on up here! Also, you can send some of this gorgeous salad while you’re at it. 🙂 Drooling here!
Maybe I spoke too soon! We got like 2 to 3 inches of snow out of nowhere today! BAHAHAHA! I had to shovel for the first time since Christmas! In other news, you should definitely have this salad ASAP!
This looks good! We love BBQ ranch chicken salads, but I haven’t done one with corn and beans before. I made your Steak Parmesan Linguine a couple nights ago, and we thought it was delicious! (I used my usual alfredo sauce which is just barely different.) I love the basalmic glaze, and the flavor of the steak after that marinade was super–I loved the hints of rosemary in there.
I love the extra toppings! 😉 Glad you liked my Steak & Garlic Parmesan Linguini! That balsamic glaze is my favorite part about it!