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 mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Keyword: chicken, salad
Servings: 8 people
Calories: 520kcal
Cost: 17.10
BBQ DRESSING WITH CILANTRO AND LIME:
- ½ cup buttermilk
- ⅓ 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
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.
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