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BBQ Chicken Chopped Salad

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cilantro Ranch Dressing
  • 1 cup low-fat buttermilk substitute with Greek yogurt for thicker texture
  • 1/2 cup mayonnaise lighter version or avocado are great alternatives
  • 1/2 cup sour cream can swap for more buttermilk or dairy-free alternative
  • 1/4 cup cilantro leaves use parsley for milder taste
  • 1 small jalapeño pepper omit for a milder dressing
  • 1 tbsp ranch seasoning homemade blend works well
  • 1 clove garlic fresh or powdered according to preference
For the Salad
  • 1 lb boneless, skinless chicken thighs chicken breasts can be used for a leaner alternative
  • 1/2 cup BBQ sauce use your favorite homemade or store-bought sauce
  • 2 tbsp vegetable oil olive oil can be swapped for a healthier choice
  • 1 head romaine lettuce can substitute with any leafy green
  • 1 can cooked black beans pinto or chickpeas as alternatives
  • 1 ear corn canned corn works as a substitute
  • 1 cup shredded Monterey Jack cheese cheddar or dairy-free cheese are good swaps
  • 1 cup cherry tomatoes can be replaced with any type of tomato
  • 1 cup crushed tortilla chips croutons or nuts can offer different texture
  • 1 cup shredded carrots thinly sliced bell peppers can be a great alternative
  • 2 stems green onions red onions can be substituted for a stronger taste
  • 1/4 cup cilantro leaves can omit or use another herb

Equipment

  • Food processor
  • Mixing bowl
  • cast-iron skillet

Method
 

Cilantro Ranch Preparation
  1. 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.
  2. 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 Preparation
  1. In a mixing bowl, toss the boneless, skinless chicken thighs with BBQ sauce until well-coated.
  2. Allow the chicken to marinate in the refrigerator for at least 30 minutes or up to overnight.
Cooking Chicken
  1. Heat a cast-iron skillet over medium-high heat and add vegetable oil.
  2. Once the oil is shimmering, add the marinated chicken thighs, cooking for about 5 minutes on each side until cooked through.
  3. Remove the chicken from the skillet and let it rest before chopping into 1-inch pieces.
Assembling Salad
  1. In a large mixing bowl, add chopped romaine lettuce, black beans, corn, cheese, tomatoes, tortilla chips, carrots, and green onions.
  2. Toss the ingredients together until evenly mixed.
Serving
  1. Drizzle the cilantro ranch dressing over the salad mixture and gently toss until everything is coated.
  2. 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

Notes

Salad components should be stored separately to maintain freshness. Combine leftovers just before serving to prevent sogginess.

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