BBQ Chicken Salad Recipe
Fresh and flavorful BBQ chicken salad is always a crowd pleaser! It's topped with juicy chicken, creamy ranch and tangy BBQ sauce.
Servings: 1 XL party salad or 4 dinner salads
- 2 boneless skinless chicken breasts
- 5 oz. mixed spring greens washed and dried
- 2 tsp. olive oil or avocado oil
- 1 c. fresh or frozen corn
- 1 c. black beans rinsed
- 1/4 c. finely diced red onion
- 1/4 c. chopped cilantro
- 2/3 c. tortilla strips
- 1 c. shredded colby jack cheese
- 1 avocado cut into 1/2-inch chunks
- 1/4 c. BBQ sauce
- 1/4 c. ranch dressing
Follow instructions for cooking chicken breast here.
While the chicken is baking, in a small skillet set over medium-low heat, add the oil. When the oil is hot, add the corn and cook for 2-3 minutes, then stir in the black beans. Remove from the heat and allow to cool.
In an extra large bowl or four individual salad bowls, add the greens, onion, cilantro, tortilla strips, cheese, avocado, corn, and black beans. Cube chicken and add on top.
Drizzle with ranch and BBQ sauce, serve immediately.
Calories: 3263kcal | Carbohydrates: 261g | Protein: 145g | Fat: 189g | Saturated Fat: 60g | Trans Fat: 1g | Cholesterol: 389mg | Sodium: 4114mg | Potassium: 4355mg | Fiber: 44g | Sugar: 23g | Vitamin A: 8362IU | Vitamin C: 95mg | Calcium: 1819mg | Iron: 13mg