Description
This BBQ Chicken Salad is a hearty and flavorful dish combining seasoned, skillet-cooked chicken breasts with fresh romaine lettuce, black beans, tomatoes, corn, red onion, cheese, avocado, and crunchy tortilla strips, all topped off with BBQ sauce and creamy ranch dressing for a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
Salad Components
- 8 cups chopped romaine lettuce
- 15 ounces canned black beans, drained (1 can)
- 2 roma tomatoes, diced
- 1½ cups corn (off the cob, canned, or frozen)
- ¼ cup chopped red onion
- 1 cup shredded mozzarella or gouda cheese
- 1 avocado, sliced
- 1 cup tortilla strips
Dressings
- ¼ cup BBQ sauce
- ¾ cup ranch dressing
Instructions
- Season the Chicken: Combine the kosher salt, onion powder, garlic powder, smoked paprika, and chili powder in a small dish to create a seasoning blend. Sprinkle this mixture evenly over the boneless, skinless chicken breasts, coating both sides thoroughly for balanced flavor.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, place the seasoned chicken breasts in the skillet. Cook each side for several minutes, around 4-5 minutes per side, until the chicken is fully cooked through and no longer pink inside. Remove from heat and let rest briefly.
- Prepare the Salad Base: In a large bowl, add 8 cups of chopped romaine lettuce as the salad foundation, providing a fresh and crunchy texture.
- Add Salad Toppings: On top of the lettuce, arrange the cooked chicken (sliced or whole), drained black beans, diced roma tomatoes, corn, chopped red onion, shredded mozzarella or gouda cheese, sliced avocado, and crunchy tortilla strips. This layering adds variety in flavor and texture.
- Dress the Salad: Drizzle ¼ cup BBQ sauce and ¾ cup ranch dressing evenly over the salad components, ensuring the salad is well-coated with the sweet and tangy BBQ flavor combined with creamy ranch for a delicious finish. Toss gently if desired before serving.
Notes
- For extra flavor, marinate the chicken in the seasoning blend with olive oil for 30 minutes before cooking.
- Use fresh corn if in season for the best taste or substitute with frozen/canned as convenient.
- Warm the black beans slightly if preferred for added comfort.
- Feel free to substitute ranch dressing with a lighter yogurt-based dressing for a lower calorie option.
- Tortilla strips can be replaced with crushed tortilla chips for crunch.
