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Grilled Chicken Salad with Barbecue Ranch Dressing Recipe

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4.2 from 8 reviews

This vibrant and flavorful Chicken Salad combines juicy grilled chicken breasts glazed with tangy barbecue sauce, crisp romaine lettuce, fresh cherry tomatoes, hearty black beans, sweet Mexicorn, and zesty red onions. Tossed with a creamy ranch-barbecue dressing and finished with crunchy tortilla chips and fresh cilantro, this salad makes a satisfying and healthy meal perfect for any occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts (pounded 1/2 inch thick)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons homemade barbecue sauce (or prepared store-bought sauce)

Salad

  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes (or grape tomatoes, halved)
  • 1 cup canned low-sodium black beans (rinsed and drained)
  • 1/2 cup canned Mexicorn (drained)
  • 1/4 cup diced red onion

Dressing & Toppings

  • 1/3 cup prepared light ranch dressing
  • 1 tablespoon homemade barbecue sauce (or prepared store-bought sauce)
  • Crushed tortilla chips (or strips for serving)
  • Chopped fresh cilantro (for serving)

Instructions

  1. Grill the chicken: Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breasts with olive oil and season with kosher salt and ground black pepper. Place the chicken on the grill and cook for 4 minutes on one side. Flip the chicken, brush the grilled side with 2 tablespoons of barbecue sauce, and continue grilling the other side for 3 to 4 minutes until fully cooked through. Remove the chicken to a serving plate, brush the other grilled side with barbecue sauce, cover, and let rest for 5 minutes before chopping into bite-sized pieces.
  2. Prepare the dressing: In a small bowl or measuring cup with a spout, stir together 1/3 cup light ranch dressing and 1 tablespoon barbecue sauce. Taste and adjust the ratio if desired to balance creaminess and tanginess.
  3. Assemble the salad: In a large serving bowl, combine the chopped romaine lettuce, halved cherry tomatoes, rinsed and drained black beans, drained Mexicorn, diced red onion, and the chopped grilled chicken.
  4. Toss the salad: Drizzle the prepared ranch-barbecue dressing over the salad ingredients and toss gently to coat everything evenly.
  5. Serve: Plate the salad immediately, topping each serving with crushed tortilla chips or strips for crunch and a sprinkle of freshly chopped cilantro for freshness.

Notes

  • For best flavor, use homemade barbecue sauce, but store-bought works well too.
  • Ensure chicken is pounded evenly to 1/2 inch thickness for uniform grilling.
  • Resting the chicken after grilling lets juices redistribute, keeping it moist.
  • You can make this salad ahead of time but add tortilla chips just before serving to keep them crunchy.
  • Feel free to substitute romaine with mixed greens or your favorite lettuce.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/grilled-chicken-salad-with-barbecue-ranch-dressing-recipe/