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–+ servings
Melany

BBQ Chicken Chopped Salad is a healthy meal option.

This BBQ Chicken Chopped Salad is the ultimate combo of smoky, creamy, crunchy, and fresh. Juicy BBQ-marinated chicken tops a vibrant bowl of crisp veggies, black beans, corn, and crushed tortilla chips, all drizzled with a zesty homemade cilantro ranch dressing. It’s hearty, refreshing, and perfect for meal prep or summer nights!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Cilantro Ranch Dressing: ½ cup low-fat buttermilk ½ cup mayonnaise ½ cup sour cream ½ cup packed fresh cilantro leaves 1 medium jalapeño pepper seeds removed 1 (1-ounce) packet Hidden Valley ranch seasoning 1 garlic clove, chopped For the BBQ Chicken: 1 pound boneless, skinless chicken thighs ½ cup BBQ sauce (store-bought or homemade) 2 tablespoons vegetable oil For the Salad: 1 large head romaine lettuce, finely chopped ½ cup cooked black beans, drained and rinsed if canned 1 medium ear of corn, kernels cut off the cob (or ¾ cup frozen corn) 1 cup shredded Monterey Jack cheese 1 cup cherry tomatoes, halved 1 cup crushed tortilla chips ½ cup shredded carrots 2 green onions, thinly sliced ¼ cup chopped fresh cilantro leaves

Method
 

  1. Make the Cilantro Ranch:In a blender or food processor, combine buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic. Blend until smooth. Taste and season with salt if needed. Chill until ready to use.
  2. Marinate the Chicken:Toss the chicken thighs with BBQ sauce in a bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
  3. Cook the Chicken:Heat vegetable oil in a cast iron skillet over medium-high heat. Cook the chicken for about 5 minutes per side, until caramelized and fully cooked through.
  4. Chop the Chicken:Transfer the chicken to a cutting board. Let it rest for 5 minutes, then cut into bite-sized chunks.
  5. Assemble the Salad:In a large bowl, layer the chopped romaine, black beans, corn, cheese, tomatoes, crushed tortilla chips, shredded carrots, green onions, and chopped cilantro.
  6.  
  7. Dress and Serve:Drizzle the salad with cilantro ranch dressing and toss to combine. Top with BBQ chicken and serve immediately.

Notes

  • You can make the dressing up to a week ahead—it keeps well in the fridge in a sealed container.
  • Swap chicken thighs for breasts or grilled tofu for a lighter or vegetarian version.
  • For extra crunch, add diced cucumbers or thinly sliced radishes.
 
  • Leftover BBQ chicken is great in wraps or tacos the next day!

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