BBQ chopped chicken salad with cilantro ranch dressing recipe

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This is such a simple and flavorful salad to throw together for a quick weeknight meal or get-together. It is so delicious and full of veggies, beans, and protein. It always gets rave reviews from anyone who tries it.

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes
  • Total Time: 20 Minutes


  • ½ cup buttermilk
  • ½ cup mayonnaise
  • 1½ tablespoons ranch seasoning mix (such as Hidden Valley)
  • ¾ cup chopped fresh cilantro
  • 1 tablespoon minced jalapeño
  • 1 garlic clove, minced (½ teaspoon)
  • 1 lime juice
  • 8 to 10 cups spinach or romaine lettuce
  • 2 cups shredded or cubed cooked chicken
  • ¼ cup barbecue sauce (I prefer a sweeter versus a smokier version)
  • ¾ cup canned black beans, rinsed
  • ¾ cup fresh or canned sweet corn
  • 3 tomatoes, diced
  • ¼ cup chopped yellow onion
  • Tortilla strips (optional)
  • Salt and black pepper
How to Make It
  1. In a blender, combine the buttermilk, mayonnaise, ranch seasoning, ¼ cup of the cilantro, the jalapeño, garlic, and lime juice. Blend until well combined. Refrigerate until ready to serve.
  2. Layer the lettuce in a large bowl or four to six individual bowls.
  3. In a small bowl, stir together the chicken and barbecue sauce until the chicken is well coated. Add to the lettuce. Layer the black beans, corn, tomatoes, remaining ½ cup cilantro, and the onion. Sprinkle tortilla strips on top, if desired; then drizzle with the dressing, using 1 tablespoon per serving. Season with salt and pepper.

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