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+ servings
Tongs tossing the salad.
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5 from 7 votes

BBQ Ranch Chicken Salad

This crowd-pleasing BBQ Ranch Chicken Salad is a breeze to make and satisfies everyone at the table. It easily feeds a crowd of eight.
Prep Time25 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, salad
Servings: 8 people
Calories: 520kcal
Cost: 17.10

Ingredients

BBQ DRESSING WITH CILANTRO AND LIME:

  • ½ cup buttermilk
  • cup mayonnaise
  • ¼ cup BBQ sauce
  • 3 Tablespoons roughly chopped cilantro
  • 2 Tablespoons lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin

SALAD:

  • 8 cups chopped romaine lettuce
  • ¼ cup chopped cilantro
  • 2 cups cooked white rice chilled
  • 3 cups shredded chicken
  • 1 cup BBQ sauce
  • 15 ounce can black beans rinsed and drained
  • 2 cups shredded cheddar cheese
  • 2 cups chopped tomatoes
  • 1 cup frozen corn thawed
  • ½ small red onion diced
  • 1 large bell pepper chopped
  • 1 large carrot peeled into strips
  • 1 cup tortilla strips

Instructions

MAKE THE DRESSING:

  • Place all of the dressing ingredients in the blender's canister and blend until smooth and combined.
  • Pour the dressing into a serving bowl or container and chill until ready to serve.

MAKE THE SALAD:

  • In a large bowl, add the romaine lettuce and cilantro and toss until the cilantro is evenly distributed.
  • Then, evenly distribute the rice over the top.
  • Toss the chicken and BBQ sauce in a medium bowl, and then layer it on the salad.
  • Layer the salad with the remaining toppings: black beans, cheese, tomatoes, corn, red onion, bell pepper, carrot, and tortilla strips.
  • Serve the salad, passing the dressing separately.

Nutrition

Serving: 2.5cups | Calories: 520kcal | Carbohydrates: 53g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 1210mg | Potassium: 825mg | Fiber: 7g | Sugar: 20g | Vitamin A: 6783IU | Vitamin C: 39mg | Calcium: 305mg | Iron: 4mg