BBQ Chicken Salad
A vibrant and hearty salad featuring tender barbecue-glazed chicken, crisp vegetables, creamy avocado, and crunchy tortilla strips, all lightly coated in smooth ranch dressing. This dish offers a bold blend of textures and flavors, making it a satisfying main course with a southwestern flair.
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Servings: 4
Ingredients
- 1 cup of shredded Monterey Jack cheese
- 1/2 cup finely sliced green onions
- 1 ripe avocado cut into cubes
- 1 1/2 cups crispy tortilla strips
- 1 cup diced jicama
- 6 loosely packed cups of chopped romaine lettuce
- 3 cups of cooked chicken breast diced (grilled, roasted, or rotisserie)
- 3/4 cup rich ranch dressing preferably chilled or homemade
- 1/2 cup smoky barbecue sauce
- 1 can 15 ounces of black beans, rinsed and drained thoroughly
- 1 cup chopped tomatoes seeds removed
- 1 cup sweet corn kernels either canned (drained) or thawed from frozen
Instructions
- Place the chopped romaine lettuce into a large mixing bowl. Pour in 1/2 cup of the ranch dressing and gently toss until the greens are evenly coated.
- In a separate bowl, combine the diced chicken with the barbecue sauce, mixing until each piece is thoroughly glazed.
- Arrange the BBQ chicken over the dressed lettuce.
- Evenly distribute the corn, black beans, diced tomatoes, jicama cubes, shredded cheese, avocado pieces, green onions, and tortilla strips over the salad base.
- Finish by drizzling the remaining 1/4 cup of ranch dressing across the top before serving.
Notes
For extra flavor, look for seasoned tortilla strips such as southwest-style, often located near salad toppings in the grocery store.
Any style of pre-cooked chicken may be used — grilled, pan-seared, or even rotisserie.
Refrigerated or homemade ranch dressing provides a fresher taste compared to shelf-stable varieties.
Any style of pre-cooked chicken may be used — grilled, pan-seared, or even rotisserie.
Refrigerated or homemade ranch dressing provides a fresher taste compared to shelf-stable varieties.