BBQ Chicken Chopped Salad with Cilantro Ranch Recipe

Ash Tyrrell

BBQ Chicken Chopped Salad with Cilantro Ranch Recipe

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.

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Prep Time 20

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

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.
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

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.