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.
Ingredients
Scale
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
Instructions
- 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.
- Adjust the dressing’s flavor with salt and store in a sealed container in the refrigerator for up to one week.
- Coat chicken thighs generously with BBQ sauce in a mixing bowl, allowing them to marinate refrigerated for 30 minutes to overnight.
- 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.
- Transfer cooked chicken to a cutting board, letting it rest for 5 minutes before slicing into bite-sized cubes.
- 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.
- 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