Description
A delicious barbecue chicken salad loaded with fresh vegetables and a creamy ranch dressing. Perfect for a summer meal!
Ingredients
Scale
- 1 large chicken breast
- 2 teaspoons dry rub (chicken seasoning, or just salt and pepper)
- 1 teaspoon olive oil
- 2 tablespoons barbecue sauce
- 8 cups romaine lettuce (chopped)
- 1 cup grape tomatoes (halved)
- 1 avocado (diced)
- 1 cup corn kernels
- ¼ cup red onion (chopped)
- 1 cup Colby Jack cheese
- Fried Onions (for serving)
- ½ cup prepared ranch dressing
- 2–3 tablespoons barbecue sauce
Instructions
- Season chicken with dry rub or seasoning. Drizzle the olive oil over the chicken and gently rub the seasoning into the chicken.
- Cook the chicken until it is cooked through. You can bake, follow Air Fryer Chicken Breast, Grill, or use the stovetop. Once cooked brush with the barbecue sauce. Chop into small pieces.
- Prepare the dressing by mixing together ranch and barbecue sauce. Taste and adjust how much barbecue sauce you want to use.
- To assemble the salad in a large serving bowl add lettuce, tomatoes, avocado, corn, red onion, cheese, and the chopped chicken. Toss together and drizzle about ½ of the dressing over the salad.
- Serve with the fried onions on top and additional dressing if desired.
Notes
- This salad is customizable; feel free to add other vegetables or your favorite toppings.
- Tip: For extra flavor, marinate the chicken in the dry rub for a couple of hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg