Barbecue Chicken Ranch Salad

This Southwest BBQ Ranch Salad with Chicken is a bold, flavor-packed salad that’s perfect for an easy weeknight dinner. Made with juicy chicken cooked in barbecue sauce, crisp lettuce, fresh vegetables, and crispy shallots, then tossed in a creamy buttermilk ranch dressing, it’s a satisfying, restaurant-style salad you can make at home.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Servings: 6 Servings

Calories: 518 kcal per serving

Ingredients

½ cup - sour cream
½ cup - buttermilk
½ cup - mayonnaise
1 tsp - dried parsley
1 tsp - dried chives
1 tsp - dried dill
½ tsp - onion powder
¼ tsp - garlic powder
¾ tsp - sugar
½ tsp - salt
¼ tsp - pepper
½ - chipotle pepper powder
½ tbsp - lemon juice
2 - romaine lettuce heads
1 lb - chicken thighs, boneless and skinless
1 cup - barbecue sauce
1 cup - frozen fire roasted corn.
¼ cup - crispy onions or shallots
1 cup - Roma tomatoes
1 cup - black beans
½ cup - green onions

Instructions

Preheat the oven to 400F. For easier cleanup, line a baking sheet with parchment.
Place ½ cup barbecue sauce in a bowl (reserve the rest for later), and brush it onto both sides of the chicken thighs.
Bake the chicken for 30 minutes or until the internal temp is 165F. Remove the chicken from the oven and let it rest before cutting it into bite sized pieces.
Mix the ranch ingredients together.
Place the lettuce, diced cooked chicken, corn, tomatoes, black beans, and green onions in a large salad bowl.
Toss the salad with your desired amount of ranch dressing and all of the reserved barbecue sauce.
Top the salad with the crispy shallots and enjoy!

Nutrition