Zesty BBQ Chicken Chopped Salad with Cilantro Ranch Recipe

Crafting a mouthwatering bbq chicken chopped salad with cilantro ranch sparks pure culinary excitement for summer gatherings.

Fresh ingredients dance together in a vibrant medley of flavors and textures.

Crisp lettuce mingles with tender grilled chicken, creating a delightful balance.

Zesty cilantro ranch dressing adds a creamy kick that elevates every single bite.

Colorful vegetables bring crunch and brightness to this quick and satisfying meal.

Southwest-inspired elements make this dish a total crowd-pleaser for casual dinners.

Flavor Variations For BBQ Chicken Chopped Salad

• Vegetarian BBQ Jackfruit Salad: Replace chicken with pulled jackfruit marinated in BBQ sauce for a plant-based protein alternative that mimics meat texture.
• Spicy Southwest Salad: Swap BBQ sauce with chipotle marinade and add roasted poblano peppers for a fiery Mexican-inspired variation.
• Low-Carb Cauliflower Ranch Salad: Substitute tortilla chips with roasted cauliflower florets and use Greek yogurt instead of sour cream in the ranch dressing for a keto-friendly version.
• Grilled Shrimp Cilantro Salad: Replace chicken with grilled lime-marinated shrimp and add avocado slices for a seafood-focused Mediterranean twist.

Serving Suggestions For BBQ Chicken Chopped Salad

• Party Platter Magic: Spread the salad on a large wooden board for a stunning family-style presentation that invites everyone to dig in together.
• Protein Power Boost: Add grilled shrimp or steak alongside the BBQ chicken for extra protein and variety that makes the salad more substantial.
• Southwest Twist: Sprinkle crushed pepper flakes or add a small side of jalapeño slices for guests who want an extra kick of spice with their meal.
• Picnic Perfect: Pack components separately in mason jars for an easy transportable lunch that keeps ingredients crisp and fresh until serving time.

Storage Tips For BBQ Chicken Chopped Salad

• Store leftover salad components separately in airtight containers. Keep chicken, dressing, and vegetables in different sealed containers to maintain freshness for 2-3 days.
• Place cooled BBQ chicken pieces in a sealed container and refrigerate for up to 4 days. Cover with a thin layer of BBQ sauce to prevent drying out.
• Keep cilantro ranch in a tightly sealed jar in the refrigerator for up to one week. Shake well before using as separation may occur naturally.
• Warm chicken gently in a skillet over medium-low heat or microwave in 30-second intervals, stirring between each to ensure even heating. Avoid overcooking to maintain moisture and prevent toughness.

FAQs

• How spicy is the cilantro ranch dressing?

The ranch dressing has a mild kick from the jalapeño, which adds subtle heat without overwhelming the salad. You can adjust the spiciness by removing the jalapeño seeds or using less pepper.

• Can I use chicken breasts instead of chicken thighs?

Yes, chicken breasts work perfectly fine. Just ensure they’re cooked to the same internal temperature and marinated similarly for maximum flavor absorption.

• Is this a healthy meal option?

The salad is protein-packed and includes vegetables like corn, tomatoes, and carrots. It provides a balanced mix of nutrients while offering a delicious and satisfying meal.

BBQ Chicken Chopped Salad With Cilantro Ranch

• Customize with Ease: Swap ingredients or adjust spice levels to match your taste preferences, making this salad a versatile and personalized meal.
• Quick and Satisfying Prep: Marinate chicken ahead of time and whip up the cilantro ranch dressing in minutes for a fast, delicious dinner solution.
• Packed with Nutritious Goodness: Combine protein-rich chicken, fresh vegetables, and homemade dressing for a balanced and wholesome salad that doesn't compromise on flavor.
• Family-Friendly Crowd-Pleaser: Layer bold BBQ flavors with crisp vegetables and crunchy tortilla chips to create a meal that appeals to both kids and adults.

Ingredients For BBQ Chicken Chopped Salad

• Lettuce: A fresh and crisp base for the salad that provides a light and crunchy texture.
• Black Beans, Corn: Hearty legumes and sweet corn kernels that add protein and vibrant color to the dish.
• Cheese: A creamy and tangy element that enhances the overall flavor profile.
• Tomatoes: Juicy and bright red components that bring freshness to the salad.
• Tortilla Chips: Crunchy and salty garnish that adds a satisfying textural contrast.
• Carrots, Green Onion, Cilantro: Fresh vegetable and herb toppings that provide additional flavor and visual appeal.

• Chicken Thighs: Tender and flavorful meat that is marinated in BBQ sauce and caramelized for a rich taste.

• Buttermilk, Mayonnaise, Sour Cream: Creamy base ingredients that create a smooth and tangy dressing.
• Cilantro, Jalapeño, Garlic: Fresh herbs and spicy elements that add complexity and zest to the ranch dressing.
• Ranch Seasoning: A blend of spices that gives the dressing its signature ranch flavor.

• BBQ Sauce: A sweet and tangy sauce used to marinate and glaze the chicken.
• Vegetable Oil: Used for cooking the chicken and providing a non-stick surface.
• Salt: A seasoning that enhances the overall taste of the dish.

How To Make BBQ Chicken Chopped Salad

Step 1: Whip Up Creamy Cilantro Ranch Dressing

• Buttermilk
• Mayonnaise
• Sour cream
• Fresh cilantro
• Jalapeño
• Ranch seasoning
• Garlic

Blend everything until super smooth and silky.

Give it a quick taste and sprinkle in some salt to make the flavors pop.

Step 2: Marinate the Chicken

Dump chicken thighs into a mixing bowl and coat them generously with BBQ sauce.

Let the chicken hang out in the refrigerator for at least 30 minutes or overnight for maximum flavor explosion.

Step 3: Sizzle the Chicken

Fire up a cast iron skillet over medium-high heat.

Splash in some oil and let it get hot.

Add chicken thighs, working in batches if your skillet is small.

Cook for about 5 minutes until the sauce caramelizes and gets all sticky and delicious.

Flip the chicken and cook another 5 minutes until fully cooked.

Step 4: Prep the Chicken

Let the chicken rest on a cutting board for 5 minutes.

Once cool, chop into bite-sized 1-inch pieces.

Step 5: Build the Salad

• Chopped lettuce
• Black beans
• Corn
• Cheese
• Tomatoes
• Tortilla chips
• Carrots
• Green onions
• Fresh cilantro

Step 6: Dress and Serve

Pour the homemade cilantro ranch over the salad and toss everything together.

Top with the BBQ chicken pieces and get ready to enjoy a flavor-packed meal!

Tips For BBQ Chicken Chopped Salad

• Let chicken soak in BBQ sauce for at least 30 minutes or overnight to enhance taste and tenderness.
• Use cast iron skillet to caramelize BBQ sauce, creating a delicious crusty exterior while keeping meat juicy.
• Adjust cilantro ranch by adding more jalapeño for heat or less for milder flavor, ensuring perfect personal touch.
• Make cilantro ranch dressing up to a week in advance and store in airtight container for quick meal preparation.
• Cut chicken into uniform 1-inch pieces to ensure even distribution and consistent bite in every salad serving.

BBQ Chicken Chopped Salad with Cilantro Ranch Recipe

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4.5 from 19 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sizzling BBQ chicken chopped salad brings Mexican-inspired zest to classic summer fare. Crisp vegetables, tangy ranch, and smoky grilled chicken create an irresistible meal you’ll crave all season long.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound boneless skinless chicken thighs
• 1 cup shredded Monterey Jack cheese
• ½ cup cooked black beans

Vegetables and Produce:

• 1 large head romaine lettuce (finely chopped)
• 1 medium ear corn (kernels cut off the cob)
• 1 cup cherry tomatoes (halved)
• ½ cup shredded carrots
• 2 green onions (thinly sliced)
• 1 medium jalapeño pepper (seeds removed)
• 1 clove garlic (chopped)
• ½ cup packed cilantro leaves
• ¼ cup cilantro leaves (chopped)

Dressing and Additional Ingredients:

• ½ cup low-fat buttermilk
• ½ cup mayonnaise
• ½ cup sour cream
• 1 1-ounce package Hidden Valley ranch seasoning
• ½ cup favorite BBQ sauce
• 2 tablespoons vegetable oil
• 1 cup crushed tortilla chips

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Instructions

1. Craft a creamy cilantro ranch dressing by blending buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic in a food processor until silky smooth.
2. Adjust the dressing’s flavor with salt and store in a sealed container in the refrigerator for up to one week.
3. Coat chicken thighs generously with BBQ sauce in a mixing bowl, allowing them to marinate refrigerated for 30 minutes to overnight.
4. Preheat a cast iron skillet over medium-high heat, adding oil to prevent sticking. Sear marinated chicken thighs, cooking each side for approximately 5 minutes until the sauce caramelizes and chicken reaches full doneness.
5. Transfer cooked chicken to a cutting board, letting it rest for 5 minutes before slicing into bite-sized cubes.
6. Assemble the salad by layering chopped lettuce with black beans, corn, cheese, tomatoes, tortilla chips, carrots, green onions, and fresh cilantro in a large bowl.
7. Drizzle cilantro ranch dressing over the salad, tossing gently to distribute ingredients evenly, then crown with the BBQ chicken pieces before serving.

Notes

• Customize the ranch dressing by adjusting jalapeño levels for heat preference, adding more or less to suit personal taste.
• Marinate chicken longer for deeper BBQ flavor penetration, ideal for preparing ahead of time or meal prepping.
• Opt for rotisserie chicken as a time-saving alternative if grilling fresh chicken feels overwhelming.
• Choose gluten-free BBQ sauce and tortilla chips to make the recipe celiac-friendly and accommodate dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 540 kcal
• Sugar: 7 g
• Sodium: 720 mg
• Fat: 38 g
• Saturated Fat: 13 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 33 g
• Cholesterol: 115 mg