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BBQ Chicken Chopped Salad with Cilantro Ranch Recipe

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4.1 from 8 reviews

A vibrant and flavorful BBQ Chicken Chopped Salad featuring tender, caramelized chicken thighs tossed in tangy BBQ sauce, served atop a fresh bed of romaine lettuce, black beans, corn, cheese, tomatoes, and crunchy tortilla chips, all drizzled with a creamy homemade cilantro ranch dressing.

Ingredients

Cilantro Ranch Dressing

  • ½ cup low-fat buttermilk
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup packed cilantro leaves
  • 1 medium jalapeño pepper, seeds removed
  • 1 (1-ounce) package Hidden Valley ranch seasoning
  • 1 clove garlic, chopped
  • Salt, to taste

BBQ Chicken

  • 1 pound boneless, skinless chicken thighs
  • ½ cup favorite BBQ sauce
  • 2 tablespoons vegetable oil

Salad

  • 1 large head romaine lettuce, finely chopped
  • ½ cup cooked black beans
  • 1 medium ear corn, kernels cut off the cob
  • 1 cup shredded Monterey Jack cheese
  • 1 cup cherry tomatoes, halved
  • 1 cup crushed tortilla chips
  • ½ cup shredded carrots
  • 2 green onions, thinly sliced
  • ¼ cup cilantro leaves, chopped

Instructions

  1. Make the Cilantro Ranch Dressing: Add the buttermilk, mayonnaise, sour cream, cilantro leaves, jalapeño (with seeds removed), ranch seasoning, and chopped garlic to a food processor or blender. Blend until the mixture is smooth and creamy. Season with salt to taste. Refrigerate in an airtight container for up to a week if not using immediately.
  2. Marinate the Chicken: Place the boneless, skinless chicken thighs in a mixing bowl and toss with the BBQ sauce until well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor.
  3. Cook the Chicken: Heat a cast iron skillet over medium-high heat and add the vegetable oil. Once hot, add the chicken thighs in batches if necessary, cooking until the BBQ sauce caramelizes and the chicken is browned on one side, about 5 minutes. Flip the chicken and cook for an additional 5 minutes or until fully cooked through.
  4. Rest and Chop the Chicken: Remove the cooked chicken from the skillet and transfer to a cutting board. Let it rest for 5 minutes to retain juices. Once cool enough to handle, cut the chicken into 1-inch (1.3 cm) pieces.
  5. Assemble the Salad: In a large salad bowl, combine the finely chopped romaine lettuce, cooked black beans, corn kernels, shredded Monterey Jack cheese, halved cherry tomatoes, crushed tortilla chips, shredded carrots, sliced green onions, and chopped cilantro leaves.
  6. Toss and Serve: Pour the prepared cilantro ranch dressing over the salad ingredients. Toss gently to combine ensuring the dressing coats everything evenly. Top the salad with the chopped BBQ chicken pieces and serve immediately for the best texture and flavor.

Notes

  • You can substitute chicken breasts for thighs, but thighs tend to be juicier and better for caramelizing the BBQ sauce.
  • Use fresh BBQ sauce or homemade for the best flavor; adjust the quantity based on desired sauciness.
  • If you prefer a milder dressing, reduce or omit the jalapeño pepper.
  • For a vegetarian version, omit the chicken and add grilled tofu or tempeh with BBQ sauce.
  • To add extra crunch, consider adding toasted pumpkin seeds or sliced radishes to the salad.

Find it online: https://cookedbygrace.com/bbq-chicken-chopped-salad-with-cilantro-ranch-recipe/