• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 6

BBQ Chicken Salad Recipes

  • Recipe Submitted by on

 Ingredients List

  • 4 large free-range chicken breasts, grilled, baked or broiled
  • 1 cup barbecue sauce (I like Sweet Baby Rays)
  • 1 cup Ranch Dressing
  • 2 cups corn kernels (fresh or frozen)
  • 1 tablespoon canola oil
  • 2 15-ounce cans black beans
  • 1 cup tomatoes, diced
  • 1 cup cherry tomatoes, sliced in half
  • 2 large heads of romaine lettuce, chopped
  • 2 large ripe avocados, chopped
  • 2 cups black olives
  • 1-1/2 cups medium sharp cheddar cheese, shredded
  • 1-1/2 cups fresh cilantro, coarsely chopped
  • 1 cup homemade ranch dressing
  • 1/2 cup mayonnaise (I use Best Foods olive oil mayo)
  • 1/2 cup plain Greek yogurt
  • 1 cup buttermilk (add more for desired consistency)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon sea salt


In a large bowl, toss the black beans, tomatoes, olives, cheese, cilantro, and Romaine Lettuce. Add the Ranch Dressing a little at a time to lightly coat. Don’t drown the salad…you want to serve it with forks, not spoons.
Grill the chicken on a barbecue, grill, or under the broiler, about 20-30 minutes depending on size and thickness. Brush barbecue sauce over the chicken. Remove from heat and set aside. Slice the chicken into strips lengthwise.
Arrange the salad on plates and top with the chicken strips.

In a bowl, whisk together the mayonnaise, herbs and spices. Add the buttermilk and mix well. Refrigerate for 1 hour before serving.

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