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Barbecue Chicken Salad on a white plate with a bowl of greek yogurt ranch dressing.
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Barbecue Chicken Salad

Quick and easy Barbecue Chicken Salad is loaded with toppings! Black beans, corn, tomatoes, red onions, avocado, tortilla strips, and plenty of barbecue chicken.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Salads
Cuisine: American
Keyword: barbecue chicken, black beans, chicken, corn, dinner, gluten free, healthy, salad
Servings: 4 servings
Author: Danae Halliday

Ingredients

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

Instructions

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.

Nutrition

Serving: 1g | Calories: 376kcal | Carbohydrates: 40g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 63mg | Sodium: 255mg | Fiber: 10g | Sugar: 10g