If you love a hearty, restaurant-style salad that’s filled with all of the fixings, then prepare to fall head-over-heels for this recipe. This is The Ultimate BBQ Chicken Salad, and it’s everything that you love about a backyard barbecue, rolled into one delicious salad. From the tender chicken thighs, the sweet barbecue sauce, the bright kernels of corn, and the crunchy corn chip topping (that’s optional but highly recommended), this salad is full of everything that you love. Plus, it’s topped off with a creamy, high-protein ranch dressing that is a better-for-you twist on your favorite condiment. What could be better than that?
Friends, I want to make two things abundantly clear. The first? That I am dreaming of summertime. It’s official – I am done with winter. Once the holidays are over, it’s really hard for me to feel motivated to enjoy the colder weather, especially once it’s no longer socially acceptable to have a home full of Christmas lights and a mug full of hot cocoa. Right now, the San Francisco Bay Area (where I live) is cold and rainy, and I’m not afraid to go on the record and say this: I am OVER it.
But the second thing that I want to make clear (if it wasn’t already obvious) is that I am on a BIG salad kick right now. Salads have always had my heart, but especially now. I’ve been having so much fun dreaming up delicious salad recipes that prove that your favorite salads do NOT have to be boring. From my Viral Crispy Rice salads to my Ultimate Fattoush Salad, which is a healthy twist on the Middle Eastern classic, I am here to prove that simple, boring side salads are out, and loaded, protein-packed salads are in.
This BBQ Chicken Salad has everything that you know and love about a backyard barbecue, but rolled into one delicious salad. It starts with a base of crisp romaine lettuce, then is piled high with tender chicken thighs, corn, black beans, baby tomatoes, corn chips, and fresh herbs. I mean truly, what could be better than that?
Plus, it’s topped off with a creamy high-protein ranch dressing, which is a better-for-you take on the classic, creamy ranch. It swaps the buttermilk for the combination of cottage cheese and greek yogurt, but don’t let that fool you – it tastes just as good. And if you don’t believe me, believe my boys. They both LOVE this ranch dressing with chicken tenders or chopped veggies, making it perfect as both a salad dressing and a healthier condiment.
What You Need to Make This Protein-Packed Salad
- Chicken Thighs: Chicken thighs yield the juiciest, most tender chicken, every time. Be sure to use boneless, skinless chicken thighs and cut them into small pieces. If you ask your butcher nicely, they can do this for you!
- Barbecue Sauce: Pick your favorite barbecue sauce and use it in this recipe! I know that people take their barbecue sauces very seriously, so pick your favorite and use it here. No matter what you use, in my opinion, you cannot go wrong!
- Romaine Lettuce: Romaine lettuce is crunchy and delicious. It’s my favorite lettuce to use in salads – however, mixed greens also work just as well, here.
- Corn: In my opinion, it’s not a BBQ chicken salad without the corn. You can use fresh, frozen, or canned corn. All of them work just as well, so use what you have.
- Black Beans: Black beans are full of protein and healthy fats, making them the perfect addition to this salad.
- Baby Tomatoes: Baby tomatoes are not only easier to eat than traditional tomatoes, since they’re smaller and crunchier, but they’re also bursting with flavor. Plus, they add the perfect color to this salad!
- Green Onions & Cilantro: The combination of fresh green onions and cilantro adds a bright, herby, and refreshing flavor to this salad. Don’t skip it!
- Corn Chips: These are optional, but I love the crunch that crushed corn chips add to this salad.
- Greek Yogurt: One of the easiest, high-protein swaps that you can make? Swapping out traditional milk, yogurt, or mayo for greek yogurt. Greek yogurt is higher in protein and lower in lactose, making it a great option for more sensitive stomachs.
- Cottage Cheese: When it comes to making recipes higher in protein, my favorite, not-so-secret ingredient is cottage cheese. The cottage cheese adds creaminess to the ranch dressing, without influencing the flavor, making it the same ranch dressing that you know and love… just higher in protein!
- Olive Oil: Olive oil is full of healthy fats, making it the perfect addition to this ranch dressing.
- Lemon Juice: A little lemon juice helps to cut through the thickness of the greek yogurt and cottage cheese blend, as well as add that classic tangy flavor that is quintessential to ranch dressing. Don’t skip this!
- Seasonings: To season the ranch, you’ll need a combination of dried dill, dried parsley, garlic powder, onion powder, and kosher salt. Yum!
How to Make This Salad in Under 30 Minutes
To make this salad, start by preparing the dressing. Add all of the dressing ingredients (the greek yogurt, cottage cheese, olive oil, lemon juice, dried dill, dried parsley, garlic powder, onion powder, and kosher salt) to a blender. Blend the dressing until it’s smooth and creamy. Taste and adjust the seasonings as needed, then set it aside.
Next, prepare the chicken by cutting it into bite-sized pieces. Add the pieces to a bowl and toss them in the barbecue sauce. Heat a cast iron skillet, on the stove, over medium-high heat and add in one tablespoon of olive oil. Once the oil is hot, add in the chicken and allow it to cook for 8-9 minutes, or until it’s cooked through and reaches an internal temperature of 165 F. Sauté frequently, so that the chicken doesn’t stick to the pan.
While the chicken is cooking, prepare the salad. Wash and chop the romaine lettuce, and add it to a bowl. Drain and rinse the corn and black beans, then add them to the bowl with the lettuce.
Finally chop the baby tomatoes, cilantro, and green onions, and add them to the salad bowl alongside the corn chips (if using). Serve the salad immediately and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Cast Iron Skillet this is perfect for cooking the chicken!
Ingredients
For the BBQ Chicken Salad:
- 1 Pound Boneless Skinless Chicken Thighs, cut into bite-sized pieces
- ¾ Cup Barbecue Sauce, pick your favorite and use it in this recipe!
- 5 Cups Romaine Lettuce, finely chopped
- 1 Cup Corn, you can use fresh, frozen, or canned!
- 1 Cup Black Beans, drained and rinsed
- 1 Cup Baby Tomatoes, halved
- 1 Bunch Green Onions, finely chopped
- ⅓ Cup Cilantro, finely chopped
- 1 Cup Corn Chips, crushed – this is optional
For the High-Protein Creamy Ranch Dressing:
- ¾ Cup Greek Yogurt
- ¾ Cup Cottage Cheese
- 3 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice, this is approximately 1/2 a lemon
- 1 Tablespoon Dried Dill
- 2 Teaspoons Dried Parsley
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Kosher Salt
Instructions
- To make this salad, start by preparing the dressing. Add all of the dressing ingredients (the greek yogurt, cottage cheese, olive oil, lemon juice, dried dill, dried parsley, garlic powder, onion powder, and kosher salt) to a blender.
- Blend the dressing until it's smooth and creamy. Taste and adjust the seasonings as needed, then set it aside.
- Next, prepare the chicken by cutting it into bite-sized pieces. Add the pieces to a bowl and toss them in the barbecue sauce.
- Heat a cast iron skillet, on the stove, over medium-high heat and add in one tablespoon of olive oil.
- Once the oil is hot, add in the chicken and allow it to cook for 8-9 minutes, or until it's cooked through and reaches an internal temperature of 165 F. Sauté frequently, so that the chicken doesn't stick to the pan.
- While the chicken is cooking, prepare the salad. Wash and chop the romaine lettuce, and add it to a bowl.
- Drain and rinse the corn and black beans, then add them to the bowl with the lettuce.
- Finally chop the baby tomatoes, cilantro, and green onions, and add them to the salad bowl alongside the corn chips (if using).
- Add the cooked chicken to the salad, pour the dressing on top, then toss to fully combine.
- Serve the salad immediately and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Rate & review
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What others are saying
The perfect dinner meal, my family loved it! Thank you Nicole 🙂
Is the nutrition information listed for one serving or the whole salad? Thanks!
Hi Kari, it’s for one serving!
I made this with extra BBQ, extra tomato, extra cilantro, and extra chips… so you aren’t hunting for the prizes. Also subbed 1 minced clove raw garlic when I discovered my kids used up all the powdered (I tempered that bite with a pinch of sugar). Super tasty salad that’s bright, fresh, and satisfyingly crunchy. I love flavor AND texture, and this hits both boxes. Will make again!