BBQ Chicken Salad

Before I developed an addiction to Panera’s BBQ Chicken Salad, fast food was uncommon in this area. That “rare occurrence” began to appear less…unusual.

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BBQ Chicken Salad

I was immediately captivated by the combination of the smokey corn and black beans, crispy onions, and BBQ ranch dressing.

BBQ Chicken Salad

In order to enjoy the salad at a fraction of the cost whenever I wanted, I made my own at-home version using my newfound infatuation (I did the same with this Italian Pasta Salad).

• In addition to being an exact replica of the Panera and Cheesecake Factory BBQ chicken salad, this healthy homemade version comes with twice as many toppings at a significantly lower price.
• I was able to stuff my homemade BBQ chicken salad with as much crunchy tortilla chips, juicy chicken, and crisp vegetables as I could possibly eat.
• Additionally, this recipe’s BBQ chicken is freshly grilled (thanks to Grilled Chicken Breast) rather than reheated in the rear of a food assembly line, which ensures a fuller flavor and more satisfaction from the BBQ chicken salad.

Recipe for Barbecued Chicken Salad

• I just ask that you use crushed tortilla chips in this salad, Mexican salad, and taco salad.
• I assure you that this grilled chicken salad is still quite healthful, and you will become addicted to it due to the crunch and salt that even a few chips offer!
• Even Ben, who doesn’t think of “dinner” and “salad” as interchangeable, approved of this meal.
• It’s simple to prepare, nutritious, and the chicken keeps well the next day.

The Ingredients

• Chicken. A delectable homemade barbecue sauce is spread over a perfectly grilled boneless, skinless chicken breast. It’s flavorful and soft, and it contributes significantly to how delicious and substantial this salad is.
• Barbecue Sauce. This salad’s flavor star! It’s up to you whether you use my homemade barbecue sauce or one from the store. Want more barbecue? Take a look at BBQ Chicken Pizza.
• Romaine. The crisp romaine leaves withstand the rich dressing and a mountain of delectable toppings.
• Cherry Tomatoes. Incorporate a flash of honey and crispness.
• Black Beans. A simple addition that gives the salad a ton of fiber and potassium is canned black beans.
• Mexicorn. I’ve recommended using canned Mexican corn for the recipe because fresh corn isn’t always accessible. It also makes the salad incredibly quick and simple to cook. (This Black Bean Corn Salad is another way to use it.)
• Red Onion. For a crunchy, fresh bite, try chicken salad.
• Tortilla Chips. The salty, crunchy garnish you can’t omit!
• BBQ Ranch Dressing. A surprisingly easy recipe that combines light ranch dressing and barbecue sauce (to keep the BBQ chicken salad calories low). It’s deliciously creamy, salty, sweet, and chilly!

The Directions

• Brush the chicken with barbecue sauce and place it on the grill. Cut it into little pieces after letting it settle.
• Mix the dressing ingredients together.
• In a large bowl, combine all the salad ingredients and toss with the dressing. Add cilantro and tortilla chips on top. GO IN!

Storage Tips

• To Store. Store any leftover salad in the refrigerator for up to two days in an airtight container. Remaining tortilla chips should be kept at room temperature apart from the chilled BBQ chicken salad.
• Meal Planning Advice

Suggested Equipment for Preparing This Recipe

• Grill Brush. Ideal for applying barbecue sauce and oil to the chicken.
• Tongs. It is easy to grill the chicken with a good pair of tongs.
• Non-Slip Cutting Board. While you chop, your cutting board will remain stationary.

BBQ Chicken Salad

A family favorite, this fresh and hearty BBQ chicken salad is easy to prepare. accompanied with creamy ranch, black beans, Mexican chips, and succulent grilled chicken.

Ingredients

For the BBQ Chicken Salad:

• Two skinless, boneless chicken breasts that are pounded to a thickness of 1/2 inch
• Extra virgin olive oil, two teaspoons
• 1/2 tsp kosher salt
• Half a teaspoon of black pepper, ground
• Two teaspoons of prepared store-bought barbecue sauce or homemade sauce
• Six cups of romaine lettuce, chopped
• One cup of grape or cherry tomatoes, cut in half
• One cup of rinsed and drained canned low-sodium black beans
• Half a cup of drained canned Mexican food and half a cup of diced red onion
• Chips or strips of crushed tortilla for serving
• Fresh cilantro, chopped for serving

For the BBQ Ranch Dressing:

• One-third cup of light ranch dressing In the grocery store’s chilled department, I discovered a Greek yogurt-based dressing that I adore.
• One tablespoon of prepared store-bought barbecue sauce or homemade sauce

Instructions

• Set a grill’s temperature to medium-high. Sprinkle the pounded chicken breast with salt and pepper after brushing it with olive oil on both sides. The chicken should be cooked through after 4 minutes on one side of the grill, 4 minutes on the other, and 3 to 4 minutes on the other side. Brush the grilled sides with barbecue sauce. Transfer to a platter and drizzle barbecue sauce over the other grilled side. After five minutes of resting under cover, cut into bite-sized pieces.
• To make the dressing, combine the ranch dressing and barbecue sauce in a small bowl or measuring cup with a spout. As desired, taste and modify the ratio.
• Add the romaine, tomatoes, beans, red onion, Mexicorn, and chopped chicken to a large serving bowl. Toss the salad to coat it lightly after drizzling it with dressing. Garnish with cilantro and smashed tortilla chips and serve right away.