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BBQ Chicken Chopped Salad with Cilantro Ranch

BBQ Chicken Chopped Salad with Cilantro Ranch
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Looking for a vibrant and satisfying meal that will impress your family and friends? This BBQ Chicken Chopped Salad with Cilantro Ranch is the perfect choice! Combining juicy grilled chicken thighs with a colorful medley of fresh vegetables, this salad is drizzled with a creamy cilantro ranch dressing that elevates every bite. Perfect for busy weeknights or as a delightful addition to any gathering, it’s healthy, filling, and packed with flavor. Enjoy the balance of smoky BBQ chicken, crunchy tortilla chips, and the zesty kick from jalapeño in each serving. This salad not only looks stunning but also delivers on taste, making it an excellent option for meal prep or simply enjoying fresh.

Ingredients

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  • 1/2 cup low-fat buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup packed cilantro leaves
  • 1 medium jalapeño pepper, (seeds removed)
  • 1 (1-ounce) package Hidden Valley ranch seasoning
  • 1 clove garlic, (chopped)
  • 1 pound boneless, skinless chicken thighs
  • 1/2 cup favorite BBQ sauce
  • 2 tablespoons vegetable oil
  • 1 large head romaine lettuce, (finely chopped)
  • 1/2 cup cooked black beans
  • 1 medium ear corn, (kernels cut off the cob)
  • 1 cup cherry tomatoes, (halved)
  • 1 cup crushed tortilla chips
  • 1/2 cup shredded carrots
  • 2 green onions, (thinly sliced)
  • 3/4 cup cilantro leaves, (chopped)

Instructions

  1. Blend buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic until smooth.
  2. Heat vegetable oil in a skillet over medium heat; cook chicken thighs until they reach 165°F (about 5-6 minutes per side). Brush with BBQ sauce during the last few minutes.
  3. Chop romaine and other veggies while chicken cooks.
  4. In a large bowl, combine chopped lettuce and veggies. Slice the cooked chicken and add on top with crushed tortilla chips.
  5. Drizzle with cilantro ranch dressing before serving.

Nutrition

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