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This fabulous BBQ-Ranch Chicken Salad is loaded fabulous flavor and hearty ingredients.
Not only is it loaded with black beans, corn, cheese and crunchy tortilla chips but features a saucy BBQ chicken that is wonderful.
It’s topped with a creamy BBQ Ranch Dressing that and about 1 million times easier than you might think. 😉 It’s literally, 2 parts ranch dressing to 1 part bbq sauce. So easy, and the flavor combination is amazing.
I hope some of you get a chance to try it! Fabulous as a hearty lunch or light dinner, or to take along to your next gathering. It will serve up to 10 people.
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Serves: 10 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Salad:
  • 2 chicken breasts
  • 1/2 C BBQ sauce
  • 2 bags Spring Mix lettuce or 1 large head romaine lettuce, chopped 
  • 1/2 bunch cilantro
  • 1/2 bunch green onions
  • 1 can black beans, drained
  • 1 can corn, drained
  • 2 red bell peppers, chopped
  • 2 C cheddar cheese, cubed
  • 1 lime
  • 3 C crumbled tortilla chips
  • Dressing:
  • 1 1/2 C ranch dressing
  • 3/4 C BBQ Sauce (I like Sweet Baby Rays)

Instructions

  1. Preheat your oven to 400 degrees.
  2. Spray a 9x9 dish with cooking spray and place your chicken breasts into it. Drizzle with the BBQ sauce. Cover and bake for 30-40 minutes or until cooked through. Remove from the oven and allow it to rest for 10 minutes. Cut into chunks with a sharp knife and stir it all together so the sauce coveres each piece of chicken.  Allow it to cool completely.
  3. Into a large salad bowl, place the lettuce, cilantro, green onions, black beans, corn, bell peppers and cheese.
  4. In a separate bowl combine the BBQ sauce and ranch dressing until smooth and well combined.
  5. Just before serving, add the chicken and crumbled tortilla chips. Squeeze the lime juice over the top.
  6. Add the dressing to individual servings, just before you serve.

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26 Comments

    1. should last a few months at least but a profsesfional would tell you not to use it after a few weeks at best. Mold can grow around the lip of the container even if lots of vinegar. If you are going to properly bottle it then it could last much longer and won’t require refrigeration. Google canning (jars) its actually easy but be sure to follow directions.

      Reply

  3. This was a very good salad and you are so right you have to use baby ray bbq sauce. I tried another one just to see the difference and it was a lot different and no where near as good.

    THANKS

    Reply

  4. Hi Jamie! Thanks for once again, another great-looking recipe! I will utilize the grill on this, since it's summer here now! Blessings from Bama!

    Reply

  5. I made this tonight for dinner. It was really easy to put together. I bought a rotisserie chicken at Smith’s, cut it into pieces, outed bbq sauce on it and stuck it in the oven for 15 minutes 325 degrees while I prepared the other ingredients. This is such a yummy salad! My husband and 4 year old both ate it and said so. It makes a ton of food though… enough to feed a crowd. For my family of four I will cut it and the dressing recipe in half next time. I have more spring mix left over in my fridge than I know what to do with. Thank you for the great recipe though! I will definitely make again.

    Reply