BBQ Ranch Chicken Salad – Mexican flavors meet classic American barbecue in this fresh green salad finished with ranch dressing.
Unseasonably warm weather makes me fire up the grill more often, and this BBQ Ranch Chicken Salad is one of my go-to warm-weather meals. It’s easy to prepare, full of bright flavors and textures, and combines simple grilled BBQ chicken with Mexican-inspired toppings—black beans, corn and avocado—served over crisp lettuce and finished with ranch. Add a grilled quesadilla or tortilla chips for crunch and you have a satisfying meal ready in no time.
The concept is simple: baste chicken with BBQ sauce and grill, drain and rinse canned beans and corn, slice ripe avocado, and prepare a quesadilla or crush tortilla chips. Toss the components over chopped lettuce, drizzle with ranch and a little extra BBQ if desired, and serve.
BBQ Ranch Chicken Salad
Ingredients
- 1 large head green leaf lettuce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 avocados, pitted and sliced
- 4 chicken breasts
- BBQ sauce
- Light ranch dressing
- Quesadilla or tortilla chips/strips, (1 tortilla and roughly 1/4 cup cheddar cheese per person for quesadillas, or crushed chips/strips for topping)
Instructions
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Wash and chop the lettuce. Set aside in a large bowl or on individual plates.
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Drain and rinse the black beans and drain the corn. Slice the avocados while still in their skin, then scoop out the slices with a spoon (about 1/2 avocado per person).
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Baste the chicken breasts with BBQ sauce and grill over medium-high heat until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest 5 minutes, then slice into strips.
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If using quesadillas, grill or pan-fry a tortilla with about 1/4 cup cheddar cheese per person until the cheese melts and the tortilla is golden. Cut into wedges. Alternatively, crush tortilla chips or use tortilla strips for topping.
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Assemble each salad: about 2 cups chopped lettuce, 1/4 cup black beans, 1/4 cup corn, slices from 1/2 avocado, and one sliced chicken breast. Serve with ranch dressing and extra BBQ sauce on the side, with a quesadilla wedge or tortilla chips for crunch.
Notes
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