Again, do not forget the crushed tortilla chips! Make/chop everything once, then toss together for salads all week long. It’s the fresh, summery toppings, for me. Sometimes eating salads can get boring and repetitive, but this is one fresh chicken salad you’ll be dreaming about making over and over and over again. It is bold, zesty, fresh, quick, and easy. Leave tortilla chips on the side so they don’t get soggy.I’ve got a must-try salad recipe for you: BBQ Chicken Chopped Salad! This filling entree salad combines crisp romaine lettuce with BBQ chicken, grilled corn, black beans, fresh tomatoes, crushed tortilla chips (my favorite part) and red onions, drizzled with the can’t-miss combo of Ranch dressing and smoky BBQ sauce. Top with chicken, cherry tomatoes, red onion black beans, corn and finally the romaine (in this exact order). Simply store in an airtight container in the refrigerator and it will keep for up to 5 days.įor Mason Jar Salad: To make this BBQ chicken salad in a mason jar start by adding some Greek Yogurt Ranch Dressing to the bottom. Just be sure to keep the dressing separate from the salad to prevent the salad from getting soggy. This BBQ Chicken salad can easily be meal-prepped for healthy lunches all week. Try a different dressing – You can use store-bought ranch if you prefer or try a different dressing like this cilantro lime dressing. Swap chicken – for another protein or use rotisserie chicken in place of barbecue chicken if you don’t have time to grill.Īdd avocado – I prefer to add this just before serving so wait to cut it if you’re planning to meal prep this salad. Serve immediately or see storage instructions below. Add chicken to salad and drizzle with ranch dressing. In a large bowl combine romaine, black beans, red onion, corn, cherry tomatoes, tortilla chips and cheese. Add more water to thin out dressing, if desired. Place chicken in a bowl and top with remaining 1/4 cup of BBQ sauce to coat well.Ĭombine all ingredients in a medium bowl or mason jar and mix well to combine. Remove chicken from grill and chop into bite-sized pieces. Add chicken and grill for 5-7 minutes per side or until chicken is no longer pink and internal temperature reaches 165 degrees F. Preheat grill or grill pan to medium-high heat (roughly 450 degrees F). Place chicken in a large bowl and top with 1/4 cup BBQ sauce and salt and pepper. More traditional ranch uses mayonnaise but this is a lightened-up version. Greek Yogurt Ranch Dressing – my own version of ranch is a combo of greek yogurt, lime juice, fresh cilantro, garlic, salt and black pepper.Cheese – I like using monterey jack or cheddar cheese.You can make your own or use store-bought crunchy tortilla chips. Cherry tomato – you can use any kind of tomato but cherry tomatoes make for easy chopping.Corn – fresh, canned or frozen all work.Black Beans – I use the canned variety for simplicity.You can also replace romaine with a different green. Romaine lettuce – this is the base of your salad.Grilled chicken – boneless skinless chicken breasts marinated in barbecue sauce.
#Bbq chicken salad full
Packed full of nutritious veggies and BBQ grilled chicken breasts, this will be on your weekly meal prep every week! Ingredients in BBQ Chicken Salad It can also be easily added to your meal prep so you can eat it throughout the week. I craved it at least once a week! So since I could no longer get my beloved Panera BBQ chicken salad, I decided to recreate it at home.Īnd let me tell you…this one is better! Not only does it have the same taste and texture as the original but it also has some healthier swaps to make this a salad you feel good about eating. It was my go-to fast casual meal or dinner when I didn’t want to cook. When I tell you I was devastated when Panera Bread removed their BBQ chicken salad from their menu I’m not joking. Looking to take your chicken salad up a notch? This healthy and flavor-packed BBQ chicken salad comes together quickly and will make you crave a big, hearty salad for your next meal.
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