BBQ Chicken Chopped Salad (2024)

Key Ingredients in This Recipe

• Chicken – I prefer to use boneless, skinless chicken thighs because they are such a versatile cut. They are less expensive than chicken breasts but they are still flavorful and much more tender than chicken breasts.
• BBQ sauce – You can make your own BBQ sauce using my recipe here, or use your favorite store bought brand.
• Cilantro – Cilantro adds an aromatic flavor to this twist on classic buttermilk ranch dressing.
• Ranch seasoning – I like using the ranch seasoning packet for a quick addition of concentrated ranch flavor rather than adding fresh or dried herbs.
• Jalapeño – A jalapeño pepper adds a hint of spice to the cilantro ranch dressing.
• Buttermilk – The base of the dressing is tangy buttermilk. There is also buttermilk powder in the ranch seasoning packet.
• Lettuce – I use a whole head of romaine lettuce chopped for the base of this salad. If using just hearts of romaine, I recommend using 2 to 3 heads depending on the size.
• Black beans – I typically use canned black beans in my recipes for a shortcut rather than taking the time to soak and cook dried beans. Drain the liquid from the canned beans and rinse in water prior to using.
• Corn – I cut raw kernels of corn off the corn cob though you can also substitute ¾ cup (123g) of thawed frozen corn or fire roasted corn for a smokey addition.
• Carrots – Easily shred whole carrots on a cheese grater or buy a bag of pre-shredded carrots.
• Tortilla chips – Crushed tortilla chips add a satisfying crunch to this salad.

Step 1: Make the cilantro ranch.

Add the buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic to the bowl of a food processor fitted with a blade attachment or blender and blend until smooth.

Step 2: Store the ranch.

Season to taste with salt. Use or store, refrigerated, in an airtight container for up to a week.

Step 3: Marinate the chicken.

Add the chicken thighs to a mixing bowl and toss them in the BBQ sauce and let marinate, refrigerated, for at least 30 minutes and up to overnight.

Step 4: Cook chicken.

Heat a cast iron skillet over medium-high heat. Add the oil and heat through. Add the chicken thighs, working in batches if needed. Cook them until the sauce caramelizes, about 5 minutes. Flip the chicken and continue to cook until completely cooked through, about an additional 5 minutes.

Step 5: Chop chicken.

Remove the chicken from the pan and let it stand on a cutting board for 5 minutes. When cool to the touch, cut the chicken into 1” (1.3cm) pieces.

Step 6: Add ingredients to a salad bowl.

Add the chopped lettuce to a large mixing bowl or salad bowl. Top with the black beans, corn, cheese, tomatoes, tortillas chips, carrots, green onion and cilantro.

Step 7: Toss and serve.

Pour the cilantro ranch over the top and toss to combine. Top the chopped salad with the BBQ chicken and serve.

Other Recipes to Try

If you enjoy this BBQ chicken chopped salad recipe, give these a try and follow me on Instagram:

• Southwest Salad with Cilantro Lime Dressing
• Braised Pork Sandwich with Orange BBQ Sauce
• Tex-Mex Cobb Salad

BBQ Chicken Chopped Salad with Cilantro Ranch