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?
Equipment
- Blender a blender is essential for getting a creamy dressing.
- 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.
Calories: 681kcal | Carbohydrates: 73g | Protein: 40g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1206mg | Potassium: 972mg | Fiber: 9g | Sugar: 21g | Vitamin A: 5580IU | Vitamin C: 8mg | Calcium: 225mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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