Amy’s Barbecue Chicken Salad with BBQ Ranch Dressing
Make Amy’s delicious Barbecue Chicken Salad! This hearty recipe features grilled chicken, mixed greens, corn, black beans, tomatoes, cilantro, French fried onions, and a tangy BBQ Ranch dressing.
Ingredients
Based on 1x column)
Salad:
- ▢ 2 skinless, boneless chicken breast halves (about 1 – 1.5 lbs total)
- ▢ Salt and pepper, to taste (for chicken)
- ▢ 1 head red leaf lettuce, rinsed and torn
- ▢ 1 head green leaf lettuce, rinsed and torn
- ▢ 1 fresh tomato, chopped
- ▢ 1 bunch cilantro, chopped (use amount to taste, maybe 1/2 – 1 cup chopped)
- ▢ 1 (15.25 ounce) can whole kernel corn, drained (and rinsed, if desired)
- ▢ 1 (15 ounce) can black beans, drained and rinsed
- ▢ 1 (2.8 ounce) can French fried onions
BBQ Ranch Dressing:
- ▢ ½ cup ranch dressing
- ▢ ½ cup barbecue sauce
Instructions
. Prepare and Grill the Chicken:
- Preheat your grill (outdoor or indoor grill pan) to high heat. Lightly oil the grill grates to prevent sticking.
- Pat the chicken breast halves dry with paper towels. Season them on both sides with salt and pepper.
- Place the seasoned chicken on the preheated grill. Cook for approximately 6 minutes per side. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C).
- Remove the cooked chicken from the grill and transfer it to a clean cutting board. Let it rest for at least 5 minutes before slicing. This helps keep it juicy! Once rested, slice the chicken into strips or bite-sized pieces.
2. Prepare the Salad Base:
- While the chicken is grilling or resting, prepare the salad. In a very large salad bowl, combine the torn red leaf lettuce, torn green leaf lettuce, chopped fresh tomato, chopped cilantro, drained whole kernel corn, and drained and rinsed black beans.
3. Make the BBQ Ranch Dressing:
- In a small bowl, whisk together the ½ cup of ranch dressing and the ½ cup of barbecue sauce until well combined and smooth.
4. Assemble the Salad:
- Add the sliced grilled chicken to the large bowl with the mixed lettuces and vegetables.
- Sprinkle the French fried onions over the top of the salad ingredients.
- Serving Option 1 (Dressing on Side): Serve the BBQ Ranch dressing in a separate bowl on the side, allowing everyone to add their desired amount.
- Serving Option 2 (Tossed Salad): Drizzle about half to two-thirds of the BBQ Ranch dressing over the salad ingredients. Toss gently but thoroughly to coat everything evenly. Taste, and add more dressing if desired.
5. Serve:
- Serve Amy’s Barbecue Chicken Salad immediately. If you tossed it with dressing, it’s best enjoyed right away to keep the lettuce crisp. Enjoy this hearty and flavorful salad!