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BBQ Chicken Chopped Salad with Cilantro Ranch – Quick, Bold & Flavorful Dinner

BBQ Chicken Chopped Salad with Cilantro Ranch
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BBQ Chicken Chopped Salad with Cilantro Ranch is a bold, flavorful, and hearty salad loaded with grilled BBQ chicken, crisp vegetables, and a creamy homemade ranch dressing infused with cilantro and jalapeño.

Ingredients

Scale

For the cilantro ranch:

  • 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

For the BBQ chicken:

  • 1 pound boneless, skinless chicken thighs
  • ½ cup favorite BBQ sauce
  • 2 tablespoons vegetable oil

For the salad and serving:

  • 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

Instructions

1. Add the buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic to the bowl of a food processor or blender and blend until smooth.

2. Season to taste with salt. Use immediately or store refrigerated in an airtight container for up to a week.

3. Add the chicken thighs to a mixing bowl and toss them in the BBQ sauce. Let marinate, refrigerated, for at least 30 minutes or up to overnight.

4. Heat a cast iron skillet over medium-high heat. Add the oil and heat through.

5. Add the chicken thighs, working in batches if needed. Cook until the sauce caramelizes, about 5 minutes. Flip and cook another 5 minutes or until completely cooked through.

6. Remove chicken from the pan and let rest on a cutting board for 5 minutes. Cut into 1-inch pieces.

7. Add chopped romaine lettuce to a large bowl. Top with black beans, corn, cheese, tomatoes, tortilla chips, carrots, green onions, and cilantro.

8. Pour the cilantro ranch over the top and toss to combine.

9. Top the salad with BBQ chicken and serve.

Notes

Make the cilantro ranch ahead of time and store it for up to a week in the fridge.

 

Marinating the chicken overnight enhances flavor and tenderness.

 

This salad is hearty enough to serve as a main course for lunch or dinner.

Find it online: https://cookingwithramsay.com/bbq-chicken-chopped-salad/