Description
This BBQ Chicken Ranch Salad is a vibrant, flavor-packed meal that rivals any restaurant salad. Juicy, grilled chicken breast glazed in tangy barbecue sauce is tossed with crisp romaine, sweet corn, hearty beans, and crunchy tortilla chips. Drizzled with a creamy, two-ingredient BBQ ranch dressing, this salad is satisfying enough for dinner but light enough to leave you feeling great.
Ingredients
The BBQ Chicken
- 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons barbecue sauce (plus more for dressing)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
The Salad Base
- 6 cups chopped romaine lettuce
- 1 cup canned low-sodium black beans, rinsed and drained
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup canned Mexicorn, drained (or regular sweet corn)
- 1/4 cup red onion, diced
- Crushed tortilla chips or strips (for topping)
- Fresh cilantro, chopped (for garnish)
The BBQ Ranch Dressing
- 1/3 cup light ranch dressing (Greek yogurt-based is great)
- 1 tablespoon barbecue sauce
Instructions
Prep Chicken
Preheat grill (or indoor grill pan) to medium-high heat. Brush both sides of the pounded chicken breasts with olive oil and season evenly with salt and pepper.
Grill
Place chicken on the grill. Cook for 4 minutes on one side. Flip the chicken.
Glaze
Immediately brush the grilled side generously with the 2 tablespoons of barbecue sauce. Grill for another 3–4 minutes until cooked through (165°F internal).
Rest
Remove chicken to a plate. Cover loosely with foil and let rest for 5 minutes. Why? This allows juices to redistribute. After resting, chop into bite-sized pieces.
Make Dressing
In a small bowl or jar, whisk together the ranch dressing and 1 tablespoon of barbecue sauce. Taste and adjust ratios if you prefer it tangier or sweeter.
Assemble
In a large bowl, combine the chopped romaine, tomatoes, black beans, Mexicorn, red onion, and chopped chicken.
Serve
Drizzle with the BBQ ranch dressing and toss to coat. Top with crushed tortilla chips and fresh cilantro right before serving.
Notes
The “Rotisserie Hack”: Short on time? Skip the grilling! Use 2 cups of cubed store-bought rotisserie chicken tossed with 2 tablespoons of BBQ sauce.
Pounding is Key: Pounding the chicken breasts to an even thickness ensures they cook quickly and evenly without drying out. Use a rolling pin or meat mallet.
Mexicorn: This is a canned blend of corn and diced red/green peppers. If you can’t find it, regular sweet corn works perfectly fine.
Make Ahead: If meal prepping, store the salad base, chicken, dressing, and chips in separate containers. Assemble just before eating to keep the lettuce crisp and chips crunchy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Dinner
- Method: Grilling
- Cuisine: American / Southwestern
Nutrition
- Serving Size: 1 Salad (half recipe)
- Calories: 420
- Sugar: 12g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 75mg
Keywords: bbq chicken salad, healthy ranch dressing, summer grilling recipes, meal prep salads, southwest chicken salad, dinner salads, 30 minute meals