BBQ Chicken Salad

This BBQ chicken salad transforms simple ingredients into a vibrant, flavor-packed meal that satisfies on every level. Each forkful delivers the perfect balance of smoky-sweet BBQ chicken, crisp vegetables, creamy avocado, and sharp cheese, all brought together with cool ranch dressing and a satisfying crunch from tortilla strips. Unlike many restaurant salads that leave you hungry an hour later, this hearty creation combines protein, healthy fats, and fresh produce in a way that keeps you satisfied while still feeling light and refreshing. It's a colorful celebration of contrasting textures and complementary flavors that elevates the humble salad to main-dish status.

I first created this recipe after craving California Pizza Kitchen's famous BBQ chicken salad but wanting something a bit more substantial to serve as a main dish for dinner guests. The first time I served it, my brother-in-law—who normally turns his nose up at "rabbit food"—asked for seconds and then requested I make it for his birthday dinner the following month. What I love most about this salad is how it converts salad skeptics; the combination of flavors and textures makes people forget they're eating something that's actually pretty nutritious. Now it's my go-to for summer gatherings when I want something impressive that won't weigh everyone down in the heat.

Ingredients

• 2 cups cooked chicken breast, diced: The foundation that makes this a meal rather than a side. Grilled chicken provides the best smoky flavor, but rotisserie chicken offers a convenient time-saver.
• 1/3 cup BBQ sauce: Creates the signature flavor profile. Look for a sauce with a balance of sweet, tangy, and smoky notes; avoid overly sweet varieties that can make the salad cloying.
• 8 cups romaine lettuce, chopped: Provides the perfect crisp foundation that holds up well to the toppings. The sturdy leaves maintain their crunch even when dressed, unlike more delicate greens.
• 1/2 cup ranch dressing: Brings a creamy, tangy element that complements the BBQ sauce perfectly. Refrigerated ranch or homemade delivers significantly better flavor than shelf-stable versions.
• 1 cup corn kernels: Adds sweet pops of flavor and bright yellow color. Fresh corn cut from the cob provides the best flavor in summer, but thawed frozen corn works well year-round.
• 1 cup black beans, rinsed and drained: Contributes earthy flavor, additional protein, and hearty texture. The contrast between the beans and other ingredients creates interest in every bite.
• 2 Roma tomatoes, diced: Provides juicy freshness and vivid color. Choose ripe but firm tomatoes that won't make the salad watery.
• 1 cup jicama, peeled and diced: This often-overlooked vegetable adds incredible crisp texture and subtle sweetness. Its refreshing crunch creates a perfect counterpoint to the other ingredients.
• 1 cup Monterey Jack cheese, shredded: Offers creamy richness and mild flavor that complements without overwhelming. Freshly shredded cheese melts slightly when tossed with warm chicken, creating subtle binding.
• 1 large avocado, diced: Contributes buttery richness and smooth texture. Choose a ripe but firm avocado that will hold its shape when tossed.
• 4 green onions, sliced: Adds mild onion flavor and bright green color. Use both white and green parts for the most visual impact and flavor contrast.
• 1 cup tortilla strips: Provides the essential crunchy element that makes this salad special. Look for Southwest-flavored varieties in the crouton section for an extra flavor boost.

I'm particularly passionate about the inclusion of jicama in this recipe. After experimenting with different vegetables, I've found that jicama's refreshing crunch and subtle sweetness create an unexpected element that elevates this salad beyond similar versions. It maintains its texture beautifully even when dressed, and its neutral flavor allows it to complement rather than compete with the bold BBQ and ranch components. Don't skip this ingredient—it's truly what makes this salad memorable!

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Step-by-Step Instructions

Begin by preparing your serving vessel

Choose a large, wide bowl that allows ample room for tossing all ingredients without spillage. The presentation is part of the experience, so a clear glass bowl shows off the vibrant layers of color. Alternatively, use individual serving bowls for a more elegant plated presentation.

Place the chopped romaine lettuce in your chosen bowl

The cuts should be about 1-inch pieces—large enough to provide substance but small enough to get multiple ingredients in each forkful. For the crispest texture, ensure the lettuce is thoroughly dried after washing; a salad spinner works wonders for this task.

Drizzle approximately 1/4 cup of the ranch dressing over the lettuce

Toss gently to coat each piece with a light layer of dressing. This initial dressing layer seasons the base of your salad while still leaving plenty of dressing for finishing the dish. Use tongs or salad servers rather than a spoon to avoid bruising the lettuce.

In a separate medium bowl, combine the diced chicken with the BBQ sauce

Stir gently until each piece is evenly coated. The chicken pieces should be consistently sized—about 3/4-inch cubes work well for easy eating. The sauce should cling to the chicken without being soupy; add additional sauce a tablespoon at a time if needed for complete coverage.

Spoon the BBQ chicken over the dressed lettuce

Distribute it evenly across the surface. Don't stir it in yet—we're creating distinct layers for visual appeal and to ensure proper distribution of all ingredients. The contrast between the deep reddish-brown chicken and the green lettuce creates beautiful visual interest.

Arrange the corn and black beans in sections over the chicken layer

This methodical approach ensures every serving will include all components rather than having ingredients sink to the bottom. The yellow corn and black beans create striking visual contrast against the other ingredients.

Continue building the salad by adding sections of diced tomatoes and jicama

The bright red tomatoes and crisp white jicama add further color contrast and varying textures. Keep the sections distinct rather than mixing at this stage for the most attractive presentation.

Sprinkle the shredded Monterey Jack cheese evenly over the entire salad

The cheese acts as a transition layer between the heavier ingredients below and the delicate toppings to come. The slight warmth from the recently sauced chicken may slightly melt the cheese, helping it adhere to the other ingredients.

Gently place the diced avocado across the top of the salad

The avocado should be added later in the assembly process to prevent browning and to keep it from being crushed by the weight of other ingredients. The creamy texture and pale green color add richness and visual interest.

Scatter the sliced green onions over the salad

For a pop of bright color and mild onion flavor. The cylindrical cuts create interesting shapes among the predominantly cubed ingredients, adding visual interest and freshness to the presentation.

Crown the salad with the tortilla strips

Distribute them evenly over the top. These should be added last to maintain their crunch, as they will begin to soften once they come in contact with the dressed ingredients. Their golden color and height add a finishing touch to the visual presentation.

Just before serving, drizzle the remaining ranch dressing over the entire salad

This final touch adds moisture and ties all the flavors together. For a dramatic presentation, use a squeeze bottle to create an attractive pattern with the dressing rather than simply pouring it.

Bring the salad to the table before tossing

So guests can appreciate the beautiful arrangement of colors and textures. Then, using two large serving utensils, gently toss all ingredients together at the table, being careful not to crush the more delicate components like avocado and tortilla strips.

Serve immediately after tossing

While the tortilla strips still maintain their crunch and the lettuce remains crisp. The contrast between crunchy, creamy, and juicy textures is central to the eating experience and is best enjoyed right after mixing.

Making the Perfect BBQ Chicken

The chicken is the star of this salad, and how you prepare it significantly impacts the final result. For the most flavorful chicken, consider these approaches:

Grilled chicken develops a beautiful smoky char that echoes and enhances the BBQ sauce flavors. Simply season boneless, skinless chicken breasts with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before dicing and tossing with BBQ sauce.

Pan-seared chicken offers convenience when grilling isn't an option. Heat a tablespoon of oil in a skillet over medium-high heat, add seasoned chicken breasts, and cook for 5-6 minutes per side until golden and cooked through. The caramelization on the surface creates depth of flavor that enriches the final dish.

For the ultimate flavor enhancement, consider marinating the chicken in a tablespoon of the BBQ sauce mixed with a tablespoon of olive oil for 30 minutes before cooking. This infuses the meat with flavor all the way through rather than just on the surface.

Whichever cooking method you choose, allow the chicken to cool slightly before dicing and tossing with the remaining BBQ sauce. This cooling period prevents the hot chicken from wilting the lettuce when assembled, while still being warm enough to slightly melt the cheese for optimal texture.

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Creative Variations to Try

While this recipe creates a perfectly balanced salad, feel free to customize it to suit your preferences or what you have on hand:

Southwestern Twist: Add 1/2 cup roasted poblano peppers and substitute pepper jack cheese for the Monterey Jack. This variation adds a gentle heat that complements the BBQ flavors beautifully.

Summer Harvest: When sweet corn is in season, grill 2 ears of corn until charred, then cut the kernels off the cob for an incredible smoky sweetness that elevates the entire salad.

Protein Swap: For a change of pace, substitute grilled shrimp or flank steak for the chicken. The BBQ sauce works wonderfully with both alternatives, creating an entirely new salad experience with the same supporting ingredients.

Vegetarian Option: Replace the chicken with grilled portobello mushrooms diced and tossed in BBQ sauce. The meaty texture and ability to absorb flavor make portobellos an excellent non-meat alternative.

For any variation, maintain the balance of textures and flavors that makes this salad special—something creamy, something crunchy, something sweet, something tangy, and something substantial in each bite.

I learned the importance of properly draining and rinsing canned beans through a disappointing first attempt at this salad. The bean liquid made the entire dish watery and diluted the flavors. Now I rinse the beans in a fine-mesh strainer until the water runs clear, then spread them on paper towels to remove excess moisture. This simple extra step ensures the dressing coats everything properly without being diluted by bean liquid, maintaining the perfect consistency throughout the salad.

This salad has become my signature dish for summer gatherings—casual enough for backyard barbecues but impressive enough for dinner parties. What I love most is how it bridges the gap between those wanting something hearty and those preferring a lighter option. Everyone finds something to love in the contrasting textures and complementary flavors. The colorful presentation draws people in, but it's the perfect balance of smoky, sweet, creamy, and crunchy elements that keeps them coming back for more. In a world of forgettable salads, this one creates memories and recipe requests every time it appears on the table.

Frequently Asked Questions

→ Can I make this BBQ chicken salad ahead of time?

You can prep all components separately up to 2 days ahead, but assemble just before serving to keep everything fresh and crisp.

→ What can I substitute for jicama?

Water chestnuts or diced apple provide a similar crunch. You can also simply use more bell peppers or cucumber instead.

→ Is this salad healthy?

It's packed with protein and vegetables, though the dressing and cheese add calories. For a lighter version, use light ranch and reduce the cheese and tortilla strips.

→ What BBQ sauce works best for this recipe?

Any BBQ sauce you enjoy works great! Smoky, sweet, or spicy - choose based on your preference. Homemade or store-bought both work well.

→ Can I make this salad vegetarian?

Absolutely! Replace the chicken with grilled tofu, tempeh, or roasted chickpeas tossed in BBQ sauce for a delicious vegetarian version.