BBQ Chicken Salad
Tender BBQ chicken over crisp lettuce with black beans, corn, and a creamy ranch dressing.
Ingredients
- 2 cups shredded cooked chicken about 10 oz / 280g
- ⅓ cup barbecue sauce plus more to taste, 80ml
- 6 cups chopped romaine lettuce about 1 large head
- 1 can black beans (425g) rinsed and drained, 15-ounce
- 1 can corn (425g) drained, 15-ounce
- 1 pint cherry tomatoes halved, about 2 cups / 300g
- 1 medium avocado pitted and diced
- ⅓ cup ranch dressing 80ml
- Optional for serving: crispy fried onions pickled red onions
Instructions
- In a small saucepan, stir together the shredded chicken and barbecue sauce until the chicken is evenly coated.
- Place the pan over medium-low heat. Cook for about 5 minutes, stirring occasionally, until the chicken is warmed through. If reheating from cold, ensure it reaches an internal temperature of 165°F (74°C).
- While the chicken warms, divide the chopped romaine lettuce among four large bowls.
- Arrange the black beans, corn, and halved cherry tomatoes over the lettuce.
- Add the diced avocado to each bowl.
- Top each salad with a portion of the warm BBQ chicken.
- Drizzle the ranch dressing over the salads.
- If using, sprinkle with crispy fried onions or pickled red onions before serving. Serve immediately.
Notes
Food Safety: When reheating cooked chicken, always ensure it reaches a safe internal temperature of 165°F (74°C) as measured by a food thermometer.
For a faster prep time, use a store-bought rotisserie chicken and your favorite bottled BBQ sauce and ranch dressing.
Feel free to adjust the amount of BBQ sauce and ranch dressing to your personal preference.
To prevent the avocado from browning, dice it just before you are ready to assemble the salads.