This quick and easy to make Barbecue Chicken Salad is loaded with toppings! Black beans, corn, tomatoes, red onions, avocado, tortilla strips, and of course plenty of barbecue chicken. It’s perfect for dinner or lunches!
Last week I shared the recipe for this slow cooker barbecue chicken. It’s so easy to make, perfect for entertaining, freezable, and the leftovers taste great.
Today I’m sharing a recipe that you can make with some of those leftovers or just grab a rotisserie chicken or leftover chicken breasts.
This barbecue chicken salad topped with a homemade Greek yogurt ranch dressing is loaded with topping, packed with flavor, and perfect for people who enjoy a hearty main dish salad.
Ingredients For Barbecue Chicken Salad
- romaine hearts – You can also just use romaine lettuce
- cooked chicken breasts – rotisserie chicken or cooked boneless skinless chicken thighs work great too.
- barbecue sauce – Use whatever brand you like best.
- frozen corn – If making this salad in the summer, try using fresh grilled corn.
- cherry tomatoes
- black beans
- plain Greek yogurt – non fat, 2%, or full fat will all work.
- dried dill, parsley, garlic powder, and granulated onion
- apple cider vinegar (optional) – fresh lemon juice can be used to replace the vinegar.
- honey (optional) – the honey adds a touch of sweetness to the ranch dressing, but isn’t necessary if you prefer to skip it.
How To Make Crispy Baked Tortilla Strips
If you plan to make the baked tortilla strips cut 4 corn tortillas into approximately 1/2 inch strips. Then cut the strips in half so they aren’t as long.
Line a baking sheet with foil and spray it with cooking oil. Place the tortilla strips on the baking sheet and spray the tops with cooking oil. Sprinkle with salt and toss them together until coated.
Spread them out into a single layer and bake at 375° F. for about 6 minutes and then remove them from the oven and flip them over. Bake another 5-6 minutes or until golden and crispy.
How To Make Barbecue Chicken Salad
Start by making the Greek yogurt ranch dressing. I like to make my dressings in small jars so I can just shake all the ingredients together instead of dirtying a whisk.
Combine the Greek yogurt, dried herbs and spices, apple cider vinegar, honey, salt and pepper, and water. I mentioned above that if you want to skip the vinegar and honey you can. I use it for the bit of acidity and sweetness.
Shake the dressing until it’s well combined and then taste it and adjust the seasoning as needed. You can use non-fat, 2%, or full fat Greek yogurt for this dressing.
Shred or dice the chicken for the salad and add it to a bowl with 3-4 tablespoons of bbq sauce depending on how saucy you like your chicken.
Chop the romaine hearts and add them to a serving bowl or platter. Place the chicken on top of the lettuce along with the corn, black beans, tomatoes, avocado, cilantro, and baked tortilla strips.
At this point you can leave the salad composed like I did in the photographs or toss everything together. If you plan to toss the salad I recommend waiting to add the tortilla strips to the top at the end so they don’t get soggy.
Serve the salad with the ranch dressing on the side or drizzle over the top.
Make Ahead Instructions For BBQ Chicken Salad
Dressing – The ranch dressing will keep for 4-5 days in the refrigerator. Be sure to stir before using it as it will likely separate a little.
Baked Tortilla Strips – The corn tortilla strips can be made several days in advance and stored in an airtight container or freezer bag on the countertop.
Chicken – You can save time by using leftover chicken breasts from another meal or if you’re like me and cook a package at the beginning of the week to have on hand.
Rotisserie chicken also works well, just remove the skin. You can also toss the shredded or diced chicken in the barbecue sauce several days in advance.
Lettuce – The lettuce can be chopped and stored in a covered salad bowl for 4-5 days. You’ll want to keep the toppings and dressing separate from it so the lettuce doesn’t get soggy and wilted.
More Salad Recipes
- Southwest Chicken Salad with Avocado Lime Dressing
- Winter Kale and Wild Rice Salad
- Caprese Grilled Chicken Salad
- California Cobb Salad
- Greek Salmon Salad with Tahini Yogurt Dressing
Barbecue Chicken Salad
- 4 corn tortillas
- 6 cups chopped romaine hearts
- 2 cups cooked shredded chicken breasts
- 3-4 tablespoons barbecue sauce
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted
- 3 tablespoons chopped red onion
- 1/2 of an avocado, diced
- 2 tablespoons chopped cilantro
Greek Yogurt Ranch Dressing
- 3/4 cup plain non-fat Greek yogurt
- 1 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon granulated onion
- 1 teaspoon apple cider vinegar (optional)
- 1/2 teaspoon honey (optional)
- 2 tablespoons water
Baked Tortilla Strips
- Preheat oven to 375° F. and line a baking sheet with foil. Spray the foil with cooking spray. Cut the tortillas into approximately 1/2 inch strips. Then cut the strips in half so they aren't as long.
- Place the tortilla strips on the baking sheet and spray the tops with cooking oil. Sprinkle with salt and toss them together until coated.
- Spread the strips into a single layer and bake for about 6 minutes. Remove them from the oven and flip them over. Bake another 5-6 minutes or until golden and crispy.
Greek Yogurt Ranch Dressing
- Add all of the dressing ingredients to a jar. Screw on the lid and shake until well combined. Taste for seasoning and add salt and pepper as needed.
Barbecue Chicken Salad
- Add the romaine to a serving bowl of platter. Toss the shredded chicken together with the barbecue sauce until coated and place it on top of the lettuce. Arrange the black beans, corn, tomatoes, avocado, cilantro, baked tortilla strips, and red onion on top of the lettuce.
- Serve the salad with the ranch dressing on the side or drizzled on top of the salad.
Amount Per Serving: Calories: 376Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 255mgCarbohydrates: 40gFiber: 10gSugar: 10gProtein: 36g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.