Bbq Chicken Salad (small) Recipe

Prep the chicken

Pat the chicken dry with paper towels. Season both sides with 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. When hot, add the chicken and sear 3–4 minutes without moving until golden.

Flip the chicken, reduce heat to medium, brush or spoon 1 tablespoon BBQ sauce over the top, and cook another 3–5 minutes until internal temperature reaches 165°F (74°C) or the chicken is cooked through (time depends on thickness). If using a grill, cook over medium heat 4–6 minutes per side, brushing with BBQ sauce during the last few minutes.

Remove chicken to a cutting board, let rest 3–5 minutes, then slice thinly. Toss the sliced chicken with the remaining 1 tablespoon BBQ sauce to coat evenly.

In a small bowl, combine 2 tablespoons mayonnaise, 1 tablespoon sour cream (or Greek yogurt), 1 tablespoon buttermilk (or milk), 1 tablespoon BBQ sauce, and 1 teaspoon ranch seasoning (or the dried herb/spice mix).

Add 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and a pinch (1/16 tsp) black pepper. Whisk until smooth. Taste and adjust: add a little more milk for a thinner consistency or more BBQ sauce for sweeter smokiness.

Divide 3 cups mixed salad greens into a shallow bowl (this is a small portion).

Top greens with 1/2 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, 1/4 cup corn, and 1/4 cup rinsed black beans. Scatter 1/4 cup shredded cheese over the top.

Arrange the sliced BBQ-coated chicken on top of the salad.

Drizzle 2–3 tablespoons of the creamy BBQ ranch dressing over the salad (or serve the dressing on the side).

Sprinkle 1/4 cup tortilla strips or crushed tortilla chips for crunch, garnish with chopped cilantro or parsley and a lime wedge if using. Squeeze lime over salad just before eating, if desired.