Jump to Recipe Print RecipeAs I tossed the vibrant mix of greens and savory toppings, the aroma of tangy BBQ chicken filled my kitchen, instantly transporting me to warmer, carefree days. This Loaded BBQ Chicken Chopped Salad is my go-to for satisfying both cravings and nutrition. Featuring tender chicken paired with a zesty cilantro ranch dressing, it’s an enticing balance of health and indulgence that brings smiles to the dinner table. Not only is this recipe a crowd-pleaser, but it’s also perfect for meal prep—keeping you inspired all week long! Whether it’s for a busy lunch or a family dinner, this BBQ Chicken Chopped Salad elevates humble salads to extraordinary heights. Curious about how you can whip this up in your own kitchen? Let’s dive in! Why is this BBQ Chicken Chopped Salad a must-try? Flavor Explosion: The combination of tangy BBQ chicken, creamy cilantro ranch dressing, and fresh veggies creates a taste explosion that your taste buds will adore. Easy to Prepare: With simple ingredients and straightforward steps, you’ll have a delicious meal on the table in no time. Nutrient-Rich: Packed with protein from the chicken and black beans, along with colorful veggies, this salad is both healthy and satisfying. Meal Prep Hero: It’s perfect for prepping ahead; just keep the dressing separate until serving to maintain that fresh crunch! For an extra twist, consider pairing it with some Garlic Chicken Thighs next time or serve it alongside a light Broccoli Salad Bacon for a delightful meal. BBQ Chicken Chopped Salad Ingredients • Here’s what you need to make this delicious BBQ Chicken Chopped Salad in your kitchen! For the Cilantro Ranch Dressing Low-fat Buttermilk – Adds creaminess to the ranch dressing; substitute with Greek yogurt for a thicker texture. Mayonnaise – Provides a base for the ranch dressing; a lighter version or avocado are great healthier options. Sour Cream – Enhances creaminess; can swap for more buttermilk or a dairy-free alternative if needed. Cilantro Leaves – Offers fresh flavor; use parsley for a milder taste if you’re not a cilantro fan. Jalapeño Pepper – Adds heat; omit for a milder dressing or substitute with bell pepper. Ranch Seasoning – Delivers classic ranch flavor; feel free to create a homemade blend for a personal touch. Garlic – Contributes depth; fresh or powdered garlic works well according to your preference. For the Salad Boneless, Skinless Chicken Thighs – Provides juicy protein; chicken breasts can be used for a leaner alternative. BBQ Sauce – Coats the chicken for flavor; choose your favorite homemade or store-bought sauce. Vegetable Oil – Used for cooking the chicken; olive oil can be swapped for a healthier choice. Romaine Lettuce – Serves as the crisp salad base; feel free to substitute with any leafy green you prefer. Cooked Black Beans – Adds protein and fiber; use pinto or chickpeas as alternatives. Ear of Corn – Provides sweet crunch; canned corn works as a convenient substitute. Shredded Monterey Jack Cheese – Adds creaminess; cheddar or dairy-free cheese are good swaps. Cherry Tomatoes – Provides freshness and juiciness; can be replaced with any type of tomato. Crushed Tortilla Chips – Adds satisfying crunch; croutons or nuts can offer a different texture. Shredded Carrots – Adds sweetness and color to the dish; thinly sliced bell peppers can be a great alternative. Green Onions – Adds a mild onion flavor; red onions can be substituted for a stronger taste. Cilantro Leaves (for garnish) – Adds a fresh pop of color; omit or use another herb if preferred. Step‑by‑Step Instructions for BBQ Chicken Chopped Salad Step 1: Cilantro Ranch Preparation In a food processor or blender, combine low-fat buttermilk, mayonnaise, sour cream, cilantro leaves, jalapeño, ranch seasoning, and garlic. Blend until smooth and creamy, ensuring there are no chunks. Taste the dressing and season with salt as needed. Transfer the cilantro ranch dressing to an airtight container and refrigerate for at least 30 minutes to let the flavors meld. Step 2: Chicken Preparation In a mixing bowl, toss the boneless, skinless chicken thighs with your favorite BBQ sauce until well-coated. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to overnight for more intensive flavor absorption. This step ensures that the chicken will be packed with flavor when added to the BBQ Chicken Chopped Salad. Step 3: Cooking Chicken Heat a cast-iron skillet over medium-high heat and add vegetable oil. Once the oil is shimmering, add the marinated chicken thighs, cooking for about 5 minutes on each side until they are caramelized and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before chopping it into 1-inch pieces for the salad. Step 4: Assembling Salad In a large mixing bowl, add the chopped romaine lettuce, cooked black beans, sweet corn, shredded Monterey Jack cheese, halved cherry tomatoes, crushed tortilla chips, shredded carrots, and sliced green onions. Toss these vibrant ingredients together until they are evenly mixed, creating a delicious base for the BBQ Chicken Chopped Salad that is rich in texture and flavor. Step 5: Serving Drizzle the prepared cilantro ranch dressing over the salad mixture and gently toss until everything is evenly coated. Next, top the salad with the chopped BBQ chicken pieces, ensuring a generous amount for every bite. Serve immediately to enjoy the freshness and crunch of the BBQ Chicken Chopped Salad, making it a delightful meal for any occasion. Make Ahead Options These Loaded BBQ Chicken Chopped Salads are perfect for meal prep enthusiasts! You can prepare the cilantro ranch dressing and marinated BBQ chicken up to 24 hours in advance, ensuring rich flavors and creamy goodness. Just store the dressing in an airtight container and refrigerate it until you’re ready to serve. For the salad, chop the fresh veggies and combine them in a large bowl without adding the dressing or tortilla chips to keep everything crisp. This can also be prepared up to 3 days before serving. When it’s time to enjoy your salad, simply toss everything together with the dressing and chopped BBQ chicken for a fresh, delightful meal, just as delicious as if made fresh that day! BBQ Chicken Chopped Salad Variations Feel free to explore different spins on this delightful salad, making it your own with every creation! Dairy-Free: Substitute all dairy ingredients with plant-based alternatives like almond yogurt, cashew cream, and nutritional yeast. Vegan: Replace the chicken with grilled tempeh or jackfruit for a satisfying vegan twist that still delivers plenty of flavor. Spicy Kick: Add diced fresh jalapeños or a splash of hot sauce to the ranch dressing for a fiery touch that will awaken your taste buds. Grain Bowl: Serve the salad over a bed of quinoa or brown rice for a hearty meal that feels more substantial while adding fiber. Crunch Factor: Instead of tortilla chips, use roasted chickpeas or nuts for added crunch and healthy fats that everyone will enjoy. Southwestern Flair: Toss in some diced peppers and corn salsa for a south-of-the-border vibe, bringing out the festive flavors of the season. Herb Variations: Switch up the herb in your dressing! Basil or dill can offer a refreshing alternative to cilantro that brightens the flavors beautifully. For a delightful meal pairing, try serving this salad with a side of Cheesy Garlic Chicken or a fresh Broccoli Salad Bacon to create a family feast that feels special. How to Store and Freeze BBQ Chicken Chopped Salad Fridge: Store the salad components separately in airtight containers for up to 3 days to maintain freshness. Keep the cilantro ranch dressing in a separate container, especially to preserve the crispness of the greens. Freezer: If you’ve prepared BBQ chicken in bulk, you can freeze the cooked chicken in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before using. Leftovers: Combine leftover components just before serving to prevent the salad from becoming soggy. Toss with fresh dressing and enjoy your flavorful BBQ Chicken Chopped Salad again! Reheating: When reheating the chicken, use a microwave or stovetop until heated through, but aim to keep the cool salad ingredients unaltered for the best taste experience. What to Serve with Loaded BBQ Chicken Chopped Salad Elevate your dining experience with complementary dishes that highlight the flavors of your salad while creating a balanced meal. Garlic Breadsticks: These warm, buttery sticks provide a comforting, crunchy contrast to the hearty salad. Coleslaw: A tangy, crisp coleslaw adds a refreshing crunch, enhancing the salad’s flavors and textures in every bite. The creamy elements balance well with the zesty BBQ chicken. Grilled Corn on the Cob: Sweet, smoky corn complements the savory elements of the salad, providing an enjoyable pop of flavor and sweetness to every plate. Watermelon Feta Salad: The juicy sweetness of watermelon paired with feta creates a refreshing side that contrasts beautifully with the richness of BBQ chicken. Quinoa: A fluffy quinoa side dish provides a nutty flavor and texture, making it a healthy and protein-packed option to serve alongside your Loaded BBQ Chicken Chopped Salad. Iced Tea or Lemonade: Refreshing drinks like iced tea or lemonade add a cooling element, making your meal a perfect match for the hearty salad. Chocolate Chip Cookies: For the perfect way to finish off this meal, indulge in warm chocolate chip cookies that offer a sweet ending, balancing all the savory flavors. Expert Tips for BBQ Chicken Chopped Salad Chicken Perfection: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it’s safe and juicy for your BBQ Chicken Chopped Salad. Marinate Longer: For maximum flavor, let the chicken marinate overnight. This will allow the BBQ sauce to deeply penetrate the meat. Dress Fresh: If preparing in advance, store the cilantro ranch dressing separately. This helps keep the salad crisp and refreshing until serving. Balanced Texture: Don’t skip the crushed tortilla chips—they add a delightful crunch that enhances the overall experience of your BBQ Chicken Chopped Salad. Versatile Ingredients: Feel free to play with the veggies based on what you have on hand. This salad is all about flexibility and making it your own! BBQ Chicken Chopped Salad Recipe FAQs What type of chicken is best for this salad? Absolutely! Boneless, skinless chicken thighs are recommended for their juiciness and flavorful qualities. However, you can use chicken breasts if you’re looking for a leaner option. Just be cautious not to overcook the breasts, as they can become dry easily. How should I store leftovers of the BBQ Chicken Chopped Salad? To maintain the freshness of your salad, store the components separately in airtight containers. The salad ingredients can last up to 3 days in the refrigerator, while the cilantro ranch dressing should also be kept separate. This way, your greens stay crisp, and you can enjoy your delicious salad again! Can I freeze the BBQ chicken for later use? Yes! You can freeze the cooked BBQ chicken in a freezer-safe bag for up to 3 months. Be sure to allow it to cool completely before bagging it up. When ready to use, thaw the chicken in the refrigerator overnight and simply reheat it before assembling your salad. What can I substitute for cilantro in the dressing? If you’re not a fan of cilantro, you can easily substitute it with fresh parsley for a milder flavor. Alternatively, try using dill or basil for a different twist that still complements the ranch dressing beautifully. Why did my salad become soggy? How can I prevent that? Soggy salads are a common issue, but the remedy is simple! To maintain that perfect crunch, store the salad components and dressing separately until you’re ready to serve. Toss ingredients together right before eating to ensure everything stays fresh and vibrant. What if I have dietary restrictions? No problem at all! This BBQ Chicken Chopped Salad is versatile. You can make it vegetarian by replacing chicken with grilled tofu or chickpeas and use vegan ranch dressing made from cashews or avocado. Just make sure to choose gluten-free tortilla chips if necessary! BBQ Chicken Chopped Salad that Will Wow Your Taste Buds This BBQ Chicken Chopped Salad is a delicious mix of savory BBQ chicken, creamy cilantro ranch dressing, and fresh vegetables, perfect for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsMarinating Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 4 servingsCourse: SaladCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cilantro Ranch Dressing1 cup low-fat buttermilk substitute with Greek yogurt for thicker texture1/2 cup mayonnaise lighter version or avocado are great alternatives1/2 cup sour cream can swap for more buttermilk or dairy-free alternative1/4 cup cilantro leaves use parsley for milder taste1 small jalapeño pepper omit for a milder dressing1 tbsp ranch seasoning homemade blend works well1 clove garlic fresh or powdered according to preferenceFor the Salad1 lb boneless, skinless chicken thighs chicken breasts can be used for a leaner alternative1/2 cup BBQ sauce use your favorite homemade or store-bought sauce2 tbsp vegetable oil olive oil can be swapped for a healthier choice1 head romaine lettuce can substitute with any leafy green1 can cooked black beans pinto or chickpeas as alternatives1 ear corn canned corn works as a substitute1 cup shredded Monterey Jack cheese cheddar or dairy-free cheese are good swaps1 cup cherry tomatoes can be replaced with any type of tomato1 cup crushed tortilla chips croutons or nuts can offer different texture1 cup shredded carrots thinly sliced bell peppers can be a great alternative2 stems green onions red onions can be substituted for a stronger taste1/4 cup cilantro leaves can omit or use another herb Equipment Food processorMixing bowlcast-iron skillet Method Cilantro Ranch PreparationIn a food processor or blender, combine low-fat buttermilk, mayonnaise, sour cream, cilantro leaves, jalapeño, ranch seasoning, and garlic. Blend until smooth and creamy, ensuring there are no chunks.Taste the dressing and season with salt as needed. Transfer the cilantro ranch dressing to an airtight container and refrigerate for at least 30 minutes.Chicken PreparationIn a mixing bowl, toss the boneless, skinless chicken thighs with BBQ sauce until well-coated.Allow the chicken to marinate in the refrigerator for at least 30 minutes or up to overnight.Cooking ChickenHeat a cast-iron skillet over medium-high heat and add vegetable oil.Once the oil is shimmering, add the marinated chicken thighs, cooking for about 5 minutes on each side until cooked through.Remove the chicken from the skillet and let it rest before chopping into 1-inch pieces.Assembling SaladIn a large mixing bowl, add chopped romaine lettuce, black beans, corn, cheese, tomatoes, tortilla chips, carrots, and green onions.Toss the ingredients together until evenly mixed.ServingDrizzle the cilantro ranch dressing over the salad mixture and gently toss until everything is coated.Top with chopped BBQ chicken pieces and serve immediately. Nutrition Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 2500IUVitamin C: 25mgCalcium: 250mgIron: 3mg NotesSalad components should be stored separately to maintain freshness. Combine leftovers just before serving to prevent sogginess. Tried this recipe?Let us know how it was!
