BBQ CHICKEN SALAD

This healthy, flavorful salad comes together quickly and easily, and it is guaranteed to be a hit with your entire family!

After spending ten days in Los Angeles with Jason’s family, it’s an understatement to say that we were both very well-fed with homemade Korean food and lots and lots of donuts. But now that the holidays are over and we’re back home, it’s time to shed that holiday weight!

And what better way to shed some of that excess weight than with some glorious homemade salads, right?

Now, this BBQ chicken salad has been on my bucket list for years. It’s one of my favorite salads to order when eating out, but it also gets to be so expensive! After all, who wants to spend $15 on a salad for lunch?

That’s where this homemade version comes in. It’s so much more inexpensive to make right at home, and you don’t have to skimp on your favorite ingredients!

Plus, you can use your favorite Ranch and BBQ dressings and pile on those crisp tortilla strips because, well. That’s the best part about the salad anyway, right?

INGREDIENTS

  • One tablespoon of olive oil
  • Two boneless, skinless, thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 Roma tomato, diced
  • 3/4 cup canned corn kernels, drained
  • 3/4 cup canned black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Ranch dressing
  • 1/4 cup BBQ sauce
  • 1/4 cup tortilla strips

INSTRUCTIONS

  • Heat olive oil in a medium skillet over medium-high heat.
  • Season chicken breasts with salt and pepper to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion, and cheese. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
  • Serve immediately, topped with tortilla strips.

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *