Bbq Chicken Taco Salad Recipe

Prep chicken

Pat the chicken dry with paper towels. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder; rub in the olive oil to help the spices adhere.

Cook chicken

Heat a skillet or grill pan over medium-high heat. When hot, add a small amount of oil or spray and place the chicken. Cook 4–6 minutes per side for breasts (shorter for thin pieces) or until internal temperature reaches 165°F (74°C). If using a grill, cook over medium heat, flipping once, until done.

Finish with BBQ sauce

Reduce heat to medium-low, brush both sides of the cooked chicken with about half of the BBQ sauce, and cook 30–60 seconds per side just to set the sauce. Remove from heat and let rest 5 minutes, then shred or slice the chicken. Toss shredded chicken with remaining BBQ sauce to coat evenly.

If you have jarred pickled jalapeños and pickled red onions, drain slightly and slice to size. If using fresh jalapeños and want quick-pickles, thinly slice and toss with 2 tbsp vinegar, 1 tsp sugar and a pinch of salt and let sit 10 minutes. Halve the cherry tomatoes, slice the cucumbers, thinly slice cabbage if not pre-cut, and measure shredded carrots and arugula. Drain and rinse the black beans and corn if using canned.

In a small bowl, whisk together 3/4 cup ranch dressing, 1 tbsp fresh lime juice, 1 tsp honey (optional), 1/4 tsp salt and a pinch of black pepper. Taste and adjust acidity or sweetness as needed. The lime brightens the ranch and helps tie to the BBQ flavors.

In a large bowl combine shredded carrots (1 cup), sliced cabbage (2 cups), arugula (2 cups), halved cherry tomatoes (1 cup), sliced cucumbers (1 cup), black beans (1 cup) and corn (1 cup). Add pickled jalapeños (1 tbsp) and pickled red onions (1/2 cup).

Pour the dressed ranch over the salad (use all or start with about 3/4 of the dressing and add more to taste). Toss gently but thoroughly so all ingredients are coated.

Arrange dressed salad on plates or a large platter. Top each serving with a portion of shredded BBQ chicken (about half of the prepared chicken for two servings). Sprinkle chopped cilantro (2 tbsp total) and tortilla strips or crushed chips (1 cup) over the top. Serve with lime wedges.

Serve immediately while chicken is warm and tortilla strips are still crunchy. Leftovers: store salad components separately if possible. Keep dressed salad refrigerated up to 1 day (tortilla strips will lose crunch). BBQ chicken will keep in an airtight container 3–4 days; reheat gently and add fresh lime before serving.