BBQ CHICKEN SALAD

5 from 1 vote

This healthy BBQ chicken salad is easy, high in protein, and full of bold flavor, topped with creamy BBQ ranch dressing. It’s perfect for lunch or dinner.

Prep Time20

Cook Time0

Total Time20

Course: Salad

Cuisine: Mexican

Keyword: barbecue chicken salad, BBQ chicken salad, BBQ chicken salad recipe, healthy BBQ chicken salad

Servings: servings

Ingredients

For the Salad:

6 cups chopped romaine lettuce
12 ounces fully cooked chicken breast diced or shredded
1 pint cherry tomatoes halved or quartered
1, 15-ounce can of black beans rinsed and drained
1 ½ cups frozen corn
1/2 cup shredded light Mexican cheese blend
1/4 cup diced red onion
1/4 cup chopped cilantro

For the Dressing:

1/2 cup ranch dressing homemade or store-bought
1/3 cup BBQ sauce homemade or store-bought

Instructions

Wash, dry, and chop the romaine lettuce. Then, add it to a large bowl.
Dice or shred the fully cooked chicken, slice the cherry tomatoes, rinse and drain the black beans, dice the red onion, and chop the cilantro.
Add the cooked chicken, tomatoes, black beans, corn, cheese, red onion, and cilantro to the bowl with the lettuce.
In a separate bowl, mix the ranch dressing and BBQ sauce until combined.
Pour the BBQ ranch dressing over the salad and toss until everything is evenly coated. Then, serve and enjoy!

Video

Notes

Lettuce Options: Use chopped romaine, iceberg lettuce, spinach, or mixed greens.
Homemade Ranch & BBQ Sauce: We used our healthy Greek yogurt ranch dressing and smoky BBQ sauce for this recipe.
Chicken Options: Grilled chicken, rotisserie chicken, or our slow cooker shredded chicken recipe are great options for this salad!
Optional Additions: Some delicious optional additions to this salad are one large diced avocado, crushed tortilla chips for crunch, and a squeeze of lime juice.
Corn: You can use defrosted frozen corn, rinsed and drained canned corn, or cooked fresh corn.
Onion: Don’t like the flavor of red onion? Swap it with sliced green onions for a milder flavor.
Serving: This recipe serves 4 when served as a main dish, or 6 when served as a side salad.

WW Points: 2 points per serving

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Nutrition