BBQ Ranch Chicken Salad
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Substitutions: Swap chicken with grilled tofu or roasted sweet potato for a meat free version. Use pepper jack in place of monterey jack for a little heat.
Storage: Keep components in separate containers for up to 2 days. Dress just before serving.
Serving: Add sliced avocado or a squeeze of lime at the table.
Wine pairing: A chilled rosé or a zesty sauvignon blanc sits nicely with the bbq and ranch notes.
Leftovers: Refresh with a spoon of ranch and a splash of bbq before serving.
Notes
1
Heat olive oil in a skillet over medium high heat. Season chicken with salt and pepper and cook 3 to 4 minutes per side until done. Let rest for a few minutes, then dice.
2
In a large bowl, add romaine, chicken, tomato, corn, black beans, and red onion. Add monterey jack and cheddar.
3
Drizzle with ranch and bbq sauce. Toss gently until coated.
4
Top with tortilla strips and serve at once.
Instructions
1 Tbsp olive oil
2 boneless skinless thin sliced chicken breasts
kosher salt (to taste)
freshly ground black pepper (to taste)
or 1 rotisserie chicken
Chicken
6 cups romaine lettuce (chopped)
1 roma tomato (diced)
¾ cup corn kernels (drained)
¾ cup black beans (drained and rinsed)
¼ cup red onion (diced)
¼ cup monterey jack cheese (shredded)
½ cup cheddar cheese (shredded)
¼ cup ranch dressing
¼ cup bbq sauce
¼ cup tortilla strips
Dressing & Toppings
BBQ Ranch Chopped Chicken Salad
Anthology of Crumbs
Dinner in a bowl with a little smoke, a little cream, and plenty of crunch. Romaine makes a cool base for warm diced chicken, corn, black beans, and a tangle of red onion. Two sauces mingle just enough to coat every bite, and a handful of tortilla strips brings the snap that keeps forks going back for more.
Servings :
4
Calories:
Prep Time
15 min
Cooking Time
10 min
Rest Time
5 min
Total Time
30 min
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