BBQ Chicken Salad

This BBQ chicken salad is a fresh and colorful combination of grilled BBQ chicken, veggies, cheese, beans and tortilla strips, all tossed in ranch dressing. WAY better than the California Pizza Kitchen version!

Course Salad

Cuisine American

Prep Time 20

Cook Time 1

Total Time 21

Servings

Calories 616kcal

Author Sara Welch

Ingredients

3 cups cooked chicken cubed (You can use grilled, baked or rotisserie chicken)
1/2 cup BBQ sauce
6 cups romaine lettuce chopped
3/4 cup ranch dressing I prefer the refrigerated type or any other high quality dressing
1 cup corn canned or thawed from frozen
1 15 ounce can black beans rinsed and drained
1 cup tomatoes seeded and diced
1 cup jicama diced
1 cup Monterey Jack cheese shredded
1 avocado diced
1/2 cup green onions thinly sliced
1 1/2 cups tortilla strips

Instructions

Place the lettuce in a large bowl and toss with 1/2 cup of the ranch dressing.
Toss the chicken in the BBQ sauce and place it on top of the lettuce.
Arrange the corn, beans, tomatoes, jicama, cheese, avocado, green onions and tortilla strips over the lettuce.
Drizzle with the remaining 1/4 cup of ranch dressing and serve.

Notes

I managed to find southwest flavored tortilla strips in my grocery store (in the crouton area), and they were extra delicious, so if you see those, grab ’em!
For the BBQ chicken, I simply grill or pan sear some chicken breasts, then cut them into cubes and toss them in barbecue sauce. You can really use any cooked chicken here.
I prefer to use a refrigerated ranch dressing, or make my own ranch dressing. I feel like they taste much fresher than the shelf stable ranch dressings out there.

Nutrition