BBQ Chicken Chopped Salad with Cilantro Ranch
If you’re in search of a vibrant and delicious meal that can be prepared quickly, look no further than this BBQ Chicken Chopped Salad with Cilantro Ranch. Perfect for busy weeknights or casual gatherings, it combines tender chicken, crisp vegetables, and a zesty cilantro ranch dressing to create a dish that’s both satisfying and refreshing. This colorful salad is sure to please everyone at the table, making it an ideal choice for family dinners or outdoor picnics. Enjoy this wholesome meal packed with nutrients and flavor!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- ½ cup favorite BBQ sauce
- 1 head romaine lettuce
- ½ cup cooked black beans
- 1 cup cherry tomatoes
- 1 cup shredded Monterey Jack cheese
- ½ cup low-fat buttermilk
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup packed cilantro leaves
- 1 medium jalapeño pepper (seeds removed)
- 1 (1-ounce) package Hidden Valley ranch seasoning
- 1 clove garlic (chopped)
- 2 tablespoons vegetable oil
- 1 medium ear corn (kernels cut off the cob)
- 1 cup crushed tortilla chips
- ½ cup shredded carrots
- 2 green onions (thinly sliced)
- ¼ cup cilantro leaves (chopped)
Instructions
- Prepare the dressing by blending all dressing ingredients until smooth.
- Cook chicken thighs in vegetable oil over medium heat until golden brown; brush with BBQ sauce in the final minute.
- Chop the romaine lettuce and other vegetables while the chicken cooks.
- Slice the cooked chicken and combine all salad ingredients in a large bowl.
- Drizzle with dressing and toss gently before serving.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 490
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg