This is the perfect warm-weather salad since it invokes the flavors of a summer barbeque! BBQ Chicken Salad is filled with bright tomatoes and sharp cheddar cheese layered on top of crisp lettuce. The star of the salad though is the juicy grilled chicken slathered in sweet and smoky barbeque sauce. BBQ Chicken Salad only takes 30 minutes to make and comes with a dressing that will amaze you with its tart and tangy taste!
Ingredients• 1 1/2 pounds chicken breasts, boneless and skinless • salt, to taste • freshly ground black pepper, to taste • vegetable or canola oil, for brushing the grill grates • 1/2 cup BBQ sauce • 1 large head romaine lettuce, chopped • 3 medium Roma tomatoes • 1 avocado, diced • 1 1/4 cups fresh or frozen corn, thawed and drained if frozen • 1 (15 ounce) can black beans, rinsed and drained • 2 green onions, chopped • 1 cups cheddar or Mexican blend cheese, shredded • corn tortilla strips, to taste Dressing: • 1/2 cup mayonnaise • 1/3 cup sour cream, or Greek yogurt • 1/3 cup milk • 4 teaspoon buttermilk ranch seasoning mix • 1/3 cup cilantro • 1 clove garlic, minced • juice of 1 lime • cayenne pepper, to taste
Preheat the grill to medium-high heat.
Lay the chicken breasts out on a cutting board and season them generously with salt and pepper.
Prep the grill grates by brushing them with the oil.
Place the chicken on the grill and cook, flipping once halfway through, until cooked through, about 4-5 minutes per side.
During the last minute of grilling, brush the chicken with the BBQ sauce.
Transfer the cooked chicken to a plate and loosely tent it with foil to rest for 5-10 minutes.
Slice the chicken into strips.
Layer the lettuce, tomatoes, avocado, black beans, green onions, cheese, and corn tortilla strips in 4 salad bowls with the cooked chicken.
Combine the mayonnaise, sour cream, milk, ranch seasoning, cilantro, garlic, lime juice, and cayenne in a blender, blending until the cilantro is fine and well incorporated.
Drizzle the dressing over the salad bowls and serve.