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BBQ Chicken Salad

This BBQ Chicken Salad is packed with goodness and flavor!! BBQ Chicken, juicy tomatoes, sweet corn, creamy avocado, black beans, onions, shredded cheese and crispy tortilla strips are all tossed with delicious Ranch dressing.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 545 kcal
Course: Salad , Lunch
Cuisine: American

Ingredients

For the Chicken
  • 1 pound chicken breast boneless and skinless
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons oil olive, canola or vegetable
  • 1 cup BBQ sauce divided
For The Salad
  • 5 heaped cups Romaine lettuce
  • 1 cup cooked corn kernels if frozen, thawed - if canned, drained
  • 1 cup cherry tomatoes halved
  • 1/4 cup Red Onions chopped or sliced thinly
  • 1 cup canned black beans drained and rinsed
  • 1/2 cup Monterrey Jack cheese shredded
  • 1 avocado peeled and cut into small chunks
  • 1 tablespoon cilantro finely chopped
  • 1/4 cup ranch dressing
  • 1/4 cup tortilla strips

Instructions

To Make the Chicken
    Cup of Yum
  1. In a small bowl, mix together the cumin, garlic powder, chili powder, salt and pepper.
  2. Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time, you can let it marinate for 30 minutes or up to 4 hours in the refrigerator.
  3. If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink.
  4. If cooking on the grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
  5. Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add 3/4 cups of the BBQ sauce and toss to combine.
To Assemble The BBQ Chicken Salad
  1. Place the lettuce, corn, tomatoes, onions and beans into a large salad bowl.
  2. Top the salad with the chicken, sprinkle the shredded cheese and chopped cilantro. Pour the Ranch dressing and the remaining 1/4 cup of BBQ sauce and toss gently to combine. Top with crispy tortilla strips and serve immediately.

Notes

  • Instead of tortilla strips, you can use lightly crushed tortilla chips.
  • This salad doesn't keep well after it has been tossed with the Ranch dressing and/or the BBQ sauce.

Nutrition Information

Calories 545kcal (27%) Carbohydrates 51g (17%) Protein 33g (66%) Fat 24g (37%) Saturated Fat 5g (25%) Cholesterol 90mg (30%) Sodium 2251mg (94%) Potassium 1024mg (29%) Fiber 6g (24%) Sugar 27g (54%) Vitamin A 3861IU (77%) Vitamin C 15mg (17%) Calcium 183mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 545

% Daily Value*

Calories 545kcal 27%
Carbohydrates 51g 17%
Protein 33g 66%
Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 90mg 30%
Sodium 2251mg 94%
Potassium 1024mg 22%
Fiber 6g 24%
Sugar 27g 54%
Vitamin A 3861IU 77%
Vitamin C 15mg 17%
Calcium 183mg 18%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.