Bbq Chicken Salad Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2–3/4 inch thickness for even cooking.

Season

In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub mixture over both sides of the chicken breasts.

Sear and finish with BBQ sauce

Heat a large skillet or grill pan over medium-high heat. Add a little oil or spray. Sear the chicken 3–4 minutes per side until golden. Reduce heat to medium-low, brush both sides generously with 1/2 the BBQ sauce, cover (or move to indirect heat if grilling), and cook another 4–6 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain and toss with the remaining BBQ sauce to coat.

While chicken cooks, assemble the salad base. In a large bowl or on individual plates, combine mixed salad greens, halved tomatoes, sliced cucumber, red onion, corn, and black beans. Sprinkle shredded cheddar over the top.

Add avocado and tortilla strips just before serving to keep them from becoming soggy.

Whisk together mayonnaise, Greek yogurt, buttermilk, ranch seasoning (or dried herbs and powders), BBQ sauce, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning or consistency with a little more buttermilk if you prefer a thinner dressing.

Refrigerate dressing for at least 10 minutes if time allows so flavors meld; stir again before serving.

Plate

Divide the assembled salad base among 4 plates or serve family-style in a large bowl. Arrange sliced BBQ chicken on top of each portion.

Drizzle 2–3 tablespoons of BBQ ranch dressing over each salad (or serve dressing on the side). Garnish with chopped cilantro or parsley and lime wedges. Serve immediately.