Bbq Chicken Salad Recipe
Romain Lettuce topped with shredded chicken, diced tomatoes, carrots and fried tortilla strips. Tossed with Ranch Dressing, Fire Roasted Corn, White Beans, jack cheese, green onions and cilantro. Topped with a touch of Bubba's BBQ sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with BBQ Chicken Salad
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Assembly and Tossing
Prep greens and protein
Rinse romaine lettuce, pat dry, and chop into bite-sized pieces. Ensure shredded chicken yields about 2 cups; set aside.
Prepare vegetables
Dice tomatoes (1 cup) and shred or grate carrots (1 cup). Slice green onions and chop cilantro to yield 1/2 cup and 1/4 cup, respectively.
Drain and rinse legumes and corn
Rinse and drain white beans and drain fire-roasted corn; set aside ready to add to the salad.
Prepare tortilla strips
If making from scratch, cut tortillas into thin strips and fry in oil until crisp; drain on paper towels. If using store-bought strips, skip frying.
Assemble the salad base
In a large serving bowl, combine romaine lettuce, shredded chicken, diced tomatoes, shredded carrots, fried tortilla strips, fire roasted corn, white beans, Monterey Jack cheese, green onions, and cilantro.
Dress the salad
Drizzle ranch dressing over the salad and toss gently to coat all ingredients evenly.
Add BBQ finish
Drizzle Bubba's BBQ sauce over the top of the salad in a light zigzag or as a final plating touch.
Season and serve
Season with salt and pepper to taste. Serve immediately, optionally offering extra BBQ sauce on the side.