BBQ Chicken Salad Recipe

Course: Dinner, Lunch, Main Course, Salad

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: salads

Calories: 540kcal

This BBQ chicken salad is chock full of barbecue favorites and topped with a mix of creamy ranch and tangy BBQ sauce.

Step-by-step photos can be seen below the recipe card.

Combine the salt, onion powder, garlic powder, smoked paprika, and chili powder in a small dish. Then, sprinkle the seasoning over the chicken.
¾ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon chili powder, 1½ pounds boneless, skinless chicken breasts
Add the olive oil to a skillet over medium heat. Once heated, add in the chicken and cook for a few minutes per side until cooked through.
1 tablespoon olive oil
Place the lettuce in a large bowl.
8 cups chopped romaine lettuce
Arrange the chicken, black beans, tomatoes, corn, red onion, cheese, avocado slices, and tortilla strips on top.
15 ounces canned black beans, 2 roma tomatoes, 1½ cups corn, ¼ cup chopped red onion, 1 cup shredded mozzarella or gouda cheese, 1 avocado, 1 cup tortilla strips
Drizzle the BBQ sauce and ranch dressing over the top.
¼ cup BBQ sauce, ¾ cup ranch dressing

Storage: Store BBQ chicken salad separately from the dressing for up to 3 days. Toss together before serving.