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BBQ Chicken Chopped Salad with Cilantro Ranch dressing and colorful vegetables

BBQ Chicken Chopped Salad with Cilantro Ranch

A hearty and satisfying salad combining BBQ chicken, crunchy vegetables, and a creamy cilantro ranch dressing, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 480 kcal

Ingredients
  

For the Cilantro Ranch Dressing

  • ½ cup low-fat buttermilk adds creaminess
  • ½ cup mayonnaise binds ingredients
  • ½ cup sour cream provides richness
  • ½ cup packed cilantro leaves adds freshness
  • 1 medium jalapeño pepper, seeds removed adds mild heat
  • 1 package (1-ounce) Hidden Valley ranch seasoning flavor base
  • 1 clove garlic, chopped adds savory depth

For the Salad

  • 1 pound boneless, skinless chicken thighs protein source, tender texture
  • ½ cup BBQ sauce sweet and tangy flavor
  • 2 tablespoons vegetable oil prevents sticking
  • 1 large head romaine lettuce, finely chopped crispy base
  • ½ cup cooked black beans adds protein and texture
  • 1 medium ear corn, kernels cut off the cob sweet and crunchy
  • 1 cup shredded Monterey Jack cheese melty creaminess
  • 1 cup cherry tomatoes, halved juicy and refreshing
  • 1 cup crushed tortilla chips adds crunch
  • ½ cup shredded carrots sweetness and color
  • 2 green onions thinly sliced mild onion flavor
  • ¼ cup cilantro leaves, chopped herbaceous freshness

Instructions
 

Preparation of Dressing

  • In a mixing bowl, combine the low-fat buttermilk, mayonnaise, sour cream, packed cilantro leaves, jalapeño pepper, Hidden Valley ranch seasoning, and chopped garlic. Whisk until smooth and homogenous.

Marinate Chicken

  • Place the boneless, skinless chicken thighs in a bowl and pour in the BBQ sauce, making sure to coat each piece. Let marinate briefly to absorb flavors.

Cook Chicken

  • Heat a grill or stovetop pan over medium-high heat, adding vegetable oil to prevent sticking. Cook the marinated chicken thighs for 6 to 7 minutes on each side until fully cooked.

Rest Chicken

  • Remove the chicken from heat and let it rest for a few minutes before chopping.

Prepare Salad Base

  • Chop the romaine lettuce and place it in a salad bowl. Add the cooked black beans and corn kernels.

Combine Salad Ingredients

  • Add shredded Monterey Jack cheese and halved cherry tomatoes to the salad mixture.
  • Chop the rested chicken into bite-sized pieces and add it to the salad. Toss gently to combine.
  • Introduce crushed tortilla chips, shredded carrots, thinly sliced green onions, and chopped cilantro. Drizzle with dressing and toss gently.

Notes

For a better taste experience, allow chicken to marinate for at least 15 minutes. Use fresh ingredients, store dressing separately until serving for best results.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 30gProtein: 30gFat: 30gSaturated Fat: 10gSodium: 800mgFiber: 6gSugar: 6g
Keyword BBQ Chicken Salad, Chopped Salad, Cilantro Ranch Dressing, comfort food, healthy salad
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