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BBQ Chicken Salad drizzled with ranch dressing.
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BBQ Chicken Salad

This BBQ Chicken Salad is packed with fresh crispy romaine, tender BBQ chicken, juicy corn, tomatoes, and crunchy tortilla strips. All coated with a ranch dressing. All the flavors of summer that you love in one salad!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Serene

Equipment

Ingredients

  • 1½ pounds chicken thighs boneless, skinless
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon black pepper
  • ½ cup BBQ Sauce

Salad

  • 2 heads romaine chopped
  • 2 cobs corn husks removed
  • ⅓ cup grape tomatoes sliced
  • ½ cup tortilla strips
  • 1 avocado diced
  • 1 green onion sliced
  • ranch dressing

Instructions

  • In a small bowl combine the seasoning for the chicken (salt, garlic powder, onion powder, paprika, chili powder, and black pepper) stir this to combine.
    Wooden bowl with bbq seasonings in it.
  • Drizzle the chicken with extra virgin olive oil and sprinkle evenly with the seasoning. 
    Chicken thighs coated with seasoning blend and drizzled with oil.
  • Cook the chicken on a preheated grill (425 degrees F) or use a grill pan on the stovetop sprayed with cooking oil. Cook each side for 5 minutes, then brush with BBQ sauce. Continue to cook until chicken reaches an internal temperature of 180 degrees F. Remove from the grill and place on a cutting board to rest for 5 minutes before slicing. 
    BBQ chicken and corn on a cutting board.
  • Remove the husk from the corn, cook on the grill or grill pan for several minutes, turning as it cooks until corn has a charred look and kernels are softened. Remove and slice the corn off the cob for serving. 
  • Assemble the salad by layering the romaine, sliced chicken, corn, sliced tomatoes, avocado, and tortilla strips. 
    Assembled BBQ Chicken Salad.
  • Drizzle with ranch dressing and serve. 

Notes

  • Storage Information: Store leftover salad unassembled if possible to prevent soggy lettuce. Dress the salad just before serving. 
  • Leftover Salad: If you have some leftover salad that has been assembled you can serve in a wrap for an easy lunch. 

Nutrition

Calories: 592kcal | Carbohydrates: 28g | Protein: 31g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1111mg | Potassium: 1127mg | Fiber: 8g | Sugar: 15g | Vitamin A: 14250IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 3mg