BBQ Chicken Salad
Dressed in ranch and BBQ sauce, this hearty BBQ chicken salad is packed with flavor for a yummy summer dish!
Servings: 4
Equipment
- avocado slicer
- mixing bowls
- rotary cheese grater
Ingredients
- 6 cups chopped Romaine lettuce
- 2 cups chicken, cooked, cubed
- 1 Roma tomato, diced
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- 1 avocado, diced
- ½ cup shredded Colby-Jack cheese
- ¼ cup Ranch dressing
- ¼ cup BBQ sauce
- ¼ cup tortilla strips
Instructions
Large Salad
- Assemble as one large salad with lettuce on bottom, followed by chicken cubes, tomato, corn, black beans, avocado, cheese, ranch dressing, BBQ sauce, and tortilla strips.
Individual Servings
- Divide this into 4 bowls and assemble them according to Step 1 directions.
Notes
Make ahead of time. The chicken can be cooked and stored in the refrigerator for up to 2 days before you are ready to serve this salad.
Other ingredients, aside from the avocado, can also be prepped and refrigerated a few days ahead of time. Add the chicken, avocado, tortilla strips, Ranch dressing, and BBQ Sauce to your salad right before serving to avoid any sogginess.
Nutrition
Calories: 408kcal | Carbohydrates: 30g | Protein: 25g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 764mg | Potassium: 981mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6573IU | Vitamin C: 13mg | Calcium: 161mg | Iron: 2mg