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BBQ Chicken Chopped Salad with Cilantro Ranch

BBQ Chicken Chopped Salad with Cilantro Ranch
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BBQ Chicken Chopped Salad with Cilantro Ranch is a vibrant and satisfying dish that brings together tender grilled chicken, fresh vegetables, and a creamy cilantro ranch dressing for a flavor explosion in every bite. Perfect for busy weeknights or family gatherings, this salad is not only quick to prepare but also customizable to suit your taste. Whether you enjoy it as a light meal or as a colorful side dish, the combination of BBQ chicken, crunchy veggies, and zesty dressing makes this salad a crowd-pleaser. Plus, it’s an excellent option for meal prep, keeping well in the fridge for several days.

Ingredients

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  • 1 pound boneless, skinless chicken thighs
  • ½ cup favorite BBQ sauce
  • 2 tablespoons vegetable oil
  • 1 large head romaine lettuce (finely chopped)
  • ½ cup cooked black beans
  • 1 medium ear corn (kernels cut off the cob)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup cherry tomatoes (halved)
  • 1 cup crushed tortilla chips
  • ½ cup shredded carrots
  • 2 green onions (thinly sliced)
  • ¼ cup cilantro leaves (chopped)
  • ½ cup low-fat buttermilk
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup packed cilantro leaves
  • 1 medium jalapeño pepper (seeds removed)
  • 1 (1-ounce) package Hidden Valley ranch seasoning
  • 1 clove garlic (chopped)

Instructions

  1. In a blender or food processor, combine the low-fat buttermilk, mayonnaise, sour cream, cilantro leaves, jalapeño pepper, ranch seasoning, and garlic. Blend until smooth.
  2. Heat vegetable oil in a skillet over medium heat. Season chicken thighs with salt and pepper and cook until browned on both sides and cooked through—about 5 minutes per side. Once done, coat them with your favorite BBQ sauce while they're still hot.
  3. While the chicken cooks, finely chop your romaine lettuce and prepare all your other fresh ingredients—black beans, corn kernels, cherry tomatoes, crushed tortilla chips, shredded carrots, green onions, and cilantro leaves.
  4. In a large bowl, combine all your chopped veggies along with the BBQ-coated chicken thighs. Drizzle generously with cilantro ranch dressing and toss gently until well mixed.
  5. Top off your salad with additional crushed tortilla chips for extra crunch before serving.

Nutrition

Find it online: https://simplyhomecooking.com/bbq-chicken-chopped-salad-with-cilantro-ranch/