BBQ Chicken Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
4 people
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Calories
598 kcal
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Course
Main Course, Salad
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Cuisine
American
BBQ Chicken Salad
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Enjoy the famous CPK BBQ Chicken Salad at home with this easy recipe! It's loaded up with all of your favorite ingredients, including crunchy tortilla strips, creamy ranch dressing and juicy, sweet bbq chicken. This salad is perfect for meal prep and guaranteed to become your new favorite salad recipe!
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Ingredients
- 8 cups romaine lettuce approximately 2 romaine hearts, chopped
- ½ cup cilantro fresh leaves
- ½ cup ranch dressing
- 1 cup jicama julienned
- ½ cup red onion finely diced
- ½ cup black beans drained and rinsed from a can
- ½ cup corn drained and rinsed from a can
- 1 Roma tomato diced
- 1 cup cheddar cheese shredded
- 1 avocado diced
- 1 cup tortilla strips
- 2 cups chicken diced or shredded, cooked
- ⅓ cup BBQ sauce
Instructions
- In a large bowl, toss chopped romaine lettuce and fresh cilantro leaves with ranch dressing, until the lettuce is completely coated.
- Divide the dressed lettuce between four bowls.
- Top with the jicama, diced red onion, black beans, corn, diced tomato, shredded cheddar cheese, diced avocado and tortilla strips.
- In a separate bowl, toss the cooked chicken with bbq sauce, then place it on top of the salad. Serve immediately.
Notes
Cooked chicken options for the salad:
Pull the chicken breast meat from a cooked rotisserie chicken from the grocery store. Pressure cook the chicken using this recipe for Instant Pot Shredded Chicken. Grill the chicken. Toss 1 pound of boneless, skinless chicken breasts in 1 teaspoon olive oil and 1 tablespoon chicken seasoning. Heat a grill, or grill pan, to medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Rest the chicken for 5 minutes, then dice, toss with the bbq sauce and add it to the salad.
- Pull the chicken breast meat from a cooked rotisserie chicken from the grocery store.
- Pressure cook the chicken using this recipe for Instant Pot Shredded Chicken.
- Grill the chicken. Toss 1 pound of boneless, skinless chicken breasts in 1 teaspoon olive oil and 1 tablespoon chicken seasoning. Heat a grill, or grill pan, to medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Rest the chicken for 5 minutes, then dice, toss with the bbq sauce and add it to the salad.
- To make this salad vegetarian, omit the chicken and replace it with extra black beans, or cooked, diced tempeh, tossed in bbq sauce.
- To make this salad vegan, follow the instructions above to make it vegetarian. Also, omit the cheddar cheese and use this recipe for Vegan Avocado Ranch Dressing.
- To make this recipe keto, omit the black beans and corn. Use this recipe for Keto BBQ Sauce.
Nutrition Information
Show Details
Calories
598kcal
(30%)
Carbohydrates
38g
(13%)
Protein
34g
(68%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
11g
(55%)
Cholesterol
96mg
(32%)
Sodium
793mg
(33%)
Potassium
995mg
(21%)
Fiber
10g
(40%)
Sugar
14g
(28%)
Vitamin A
8947mg
(179%)
Vitamin C
21mg
(23%)
Calcium
281mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 38g | 13% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 96mg | 32% |
| Sodium | 793mg | 33% |
| Potassium | 995mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 8947mg | 179% |
| Vitamin C | 21mg | 23% |
| Calcium | 281mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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