The first time I made this BBQ Chicken Chopped Salad with Cilantro Ranch Recipe, I honestly didn’t expect it to disappear so fast. I was just craving something fresh but still hearty enough for dinner.
After one bite, I knew this salad was going to be on repeat in my kitchen. The smoky barbecue chicken paired with crisp veggies and creamy cilantro ranch is just unbeatable.
If you love bold flavors and satisfying salads, you’re going to love this one as much as I do. You can also enjoy similar hearty flavors in the Slow Cooker Creamy Garlic Beef Pasta Recipe for a comforting dinner option.
Ingredients
Here’s everything you’ll need to build the perfect BBQ chicken chopped salad. Each ingredient plays a key role in balancing texture and flavor. You can also pair this salad with a breakfast twist by trying the Apple Cinnamon Pancakes Recipe alongside it for a weekend brunch.
- 2 boneless, skinless chicken breasts (about 1 pound) – Fresh chicken works best for juicy, tender bites. Avoid pre-cooked frozen chicken for better flavor and texture.
- ½ cup barbecue sauce – Use your favorite smoky or slightly sweet BBQ sauce for bold flavor.
- 1 tablespoon olive oil – Helps cook the chicken evenly and keeps it moist.
- 1 teaspoon kosher salt – Enhances the flavor of the chicken and veggies.
- ½ teaspoon freshly ground black pepper – Adds subtle heat and depth.
- 6 cups romaine lettuce, finely chopped – Crisp romaine gives structure and crunch. Chop it small for the best “chopped salad” experience.
- 1 cup cherry tomatoes, halved – Adds sweetness and juiciness to balance the smoky BBQ.
- 1 cup canned black beans, drained and rinsed – Provides protein and creamy texture. Rinse well to remove excess sodium.
- 1 cup corn kernels (fresh or grilled) – Grilled corn adds a smoky sweetness. Fresh is best, but frozen (thawed) works if needed.
- ½ cup red onion, finely diced – Adds sharpness and crunch. Soak in cold water for 5 minutes if you prefer milder flavor.
- 1 cup shredded cheddar cheese – Grate fresh cheddar for better melt and flavor. Pre-shredded cheese doesn’t melt as smoothly.
- ½ cup tortilla strips – Brings crunch and a fun Tex-Mex touch. Add just before serving to keep them crispy.
For the Cilantro Ranch Dressing
- ½ cup mayonnaise – Creates a creamy base. Use full-fat for richest flavor.
- ½ cup sour cream – Adds tang and smooth texture. Greek yogurt can be substituted.
- 1 cup fresh cilantro leaves – Fresh is essential. Dried cilantro won’t give the same vibrant flavor.
- 1 clove garlic – Freshly minced for bold taste.
- 2 tablespoons fresh lime juice – Brightens and balances the creaminess.
- 2 tablespoons buttermilk – Thins the dressing slightly for perfect drizzling consistency.
- ½ teaspoon salt – Enhances all flavors.
- ¼ teaspoon black pepper – Adds gentle spice.
Note: This recipe serves approximately 4 generous portions as a main dish or 6 portions as a side salad.
Variations
This salad is easy to customize based on your preferences or dietary needs.
- Dairy-free option: Replace cheese with dairy-free shredded cheese and use plant-based mayo and yogurt in the dressing.
- Sugar-free option: Choose a sugar-free barbecue sauce to reduce sweetness.
- Spicy kick: Add diced jalapeños or a dash of hot sauce to the dressing.
- Grilled flavor boost: Grill the chicken and corn instead of cooking indoors for extra smokiness.
- Protein swap: Use grilled shrimp or sliced steak instead of chicken.
Cooking Time
Here’s how long it takes to prepare this flavorful salad:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
- Large skillet or grill pan – For cooking the chicken evenly.
- Mixing bowls – For tossing the salad and preparing the dressing.
- Sharp knife – Essential for finely chopping vegetables.
- Cutting board – Keeps prep organized and safe.
- Blender or food processor – To blend the cilantro ranch dressing until smooth.
- Tongs – Helpful for flipping and slicing chicken.
How to Make BBQ Chicken Chopped Salad with Cilantro Ranch Recipe?
This recipe comes together easily when you break it down step by step. Start by preparing your chicken and dressing, then assemble everything fresh.
Cook the Chicken
Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then cook for about 6–7 minutes per side until fully cooked.
Brush the chicken with barbecue sauce during the last few minutes so it caramelizes slightly. Let it rest before slicing into bite-sized pieces.
Prepare the Dressing
In a blender, combine mayonnaise, sour cream, cilantro, garlic, lime juice, buttermilk, salt, and pepper. Blend until smooth and creamy.
Taste and adjust seasoning if needed. Chill the dressing for at least 10 minutes to allow the flavors to meld.
Chop the Vegetables
Finely chop the romaine lettuce into small pieces for that classic chopped salad texture. Halve the cherry tomatoes and dice the red onion.
Drain and rinse the black beans, and prepare the corn. Having everything evenly sized ensures each bite is balanced.
Assemble the Salad
In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, and cheddar cheese. Toss gently to mix.
Top with sliced BBQ chicken and drizzle generously with cilantro ranch dressing.
Add Crunch and Serve
Sprinkle tortilla strips on top just before serving. Toss lightly if desired or serve layered for presentation.
Serve immediately while the chicken is warm and the vegetables are crisp.
Additional Tips for Making This Recipe Better
After making this salad several times, I’ve learned a few tricks that make it even better:
- I always let the chicken rest before slicing so the juices stay locked in.
- I like to grill the corn when I have time because it adds smoky sweetness.
- I chill the dressing for at least 30 minutes if possible—it tastes so much better.
- I chop everything small so each forkful has chicken, veggies, and cheese together.
- I add tortilla strips at the very last second to keep them crunchy.
How to Serve BBQ Chicken Chopped Salad with Cilantro Ranch Recipe?
This salad works beautifully as both a main course and a side dish. I love serving it in a wide, shallow bowl so all the colorful layers are visible.
For a dinner party, arrange the ingredients in neat rows before tossing—it looks stunning. Garnish with extra chopped cilantro, a squeeze of fresh lime, or a drizzle of extra BBQ sauce for visual appeal.
You can also serve it with warm cornbread or grilled flatbread on the side for a complete meal.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (based on 4 servings):
- Calories: 520 kcal
- Protein: 38g
- Carbohydrates: 32g
- Fat: 28g
Nutritional values may vary depending on the specific ingredients used.
Make Ahead and Storage
Storing
Store leftover salad components separately in airtight containers in the refrigerator. The dressed salad can become soggy, so keep dressing separate if possible.
The salad stays fresh for up to 3 days when stored properly.
Freezing
Freezing is not recommended for assembled salad. However, cooked BBQ chicken can be frozen for up to 2 months in an airtight container.
Thaw overnight in the refrigerator before using.
Reheating
Reheat the chicken gently in a skillet or microwave until warmed through. Avoid overheating to prevent dryness.
Assemble the salad fresh after reheating for best texture.
Why You’ll Love This Recipe?
This BBQ chicken chopped salad is packed with flavor and texture in every bite. Here’s why I think you’ll love it:
- Easy to prepare: I can have this ready in under 40 minutes, making it perfect for busy weeknights.
- Full of bold flavors: The smoky BBQ, creamy cilantro ranch, and crisp vegetables create an irresistible combination.
- Customizable: You can easily adjust ingredients to fit dietary needs or flavor preferences.
- Great for meal prep: I often prep the components ahead and assemble when ready to eat.
- Crowd-pleaser: Every time I serve it, friends and family ask for the recipe.
If you’re looking for a hearty, colorful, and flavor-packed salad, this BBQ Chicken Chopped Salad with Cilantro Ranch Recipe is exactly what you need. It’s fresh, satisfying, and guaranteed to become a regular in your meal rotation. Give it a try—I promise you’ll be making it again soon!
BBQ Chicken Chopped Salad with Cilantro Ranch Recipe
Ingredients
Method
- Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then cook for about 6–7 minutes per side until fully cooked.
- Brush the chicken with barbecue sauce during the last few minutes so it caramelizes slightly. Let it rest before slicing into bite-sized pieces.
- In a blender, combine mayonnaise, sour cream, cilantro, garlic, lime juice, buttermilk, salt, and pepper. Blend until smooth and creamy.
- Taste and adjust seasoning if needed. Chill the dressing for at least 10 minutes to allow the flavors to meld.
- Finely chop the romaine lettuce into small pieces for that classic chopped salad texture. Halve the cherry tomatoes and dice the red onion.
- Drain and rinse the black beans, and prepare the corn. Having everything evenly sized ensures each bite is balanced.
- In a large bowl, combine lettuce, tomatoes, black beans, corn, red onion, and cheddar cheese. Toss gently to mix.
- Top with sliced BBQ chicken and drizzle generously with cilantro ranch dressing.
- Sprinkle tortilla strips on top just before serving. Toss lightly if desired or serve layered for presentation.
- Serve immediately while the chicken is warm and the vegetables are crisp.
Notes
- I always let the chicken rest before slicing so the juices stay locked in.
- I like to grill the corn when I have time because it adds smoky sweetness.
- I chill the dressing for at least 30 minutes if possible—it tastes so much better.
- I chop everything small so each forkful has chicken, veggies, and cheese together.
- I add tortilla strips at the very last second to keep them crunchy.
