Barbecue Chicken Salad Recipe

Prepare chicken (if not already cooked)

If you do not have cooked chicken, poach or roast 2 boneless skinless chicken breasts (about 1 to 1.25 lb total). To poach: place in a saucepan, cover with water, add a pinch of salt, simmer gently 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred with two forks. Measure 3 cups shredded chicken.

In a large mixing bowl combine the shredded chicken, shredded Monterey Jack cheese, thawed corn, drained and rinsed black beans, and chopped cilantro. Toss gently to combine.

Place mixed salad greens in a large serving bowl or divide among 4 plates (about 1.5 cups greens per serving). Top greens evenly with the chicken mixture and sprinkle tortilla strips over the top.

In a medium bowl or jar combine 1/2 cup ketchup, 2 tablespoons apple cider vinegar, 1 1/2 tablespoons brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon hot sauce (optional), 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Whisk or shake vigorously until smooth and slightly emulsified. Taste and adjust sweetness, acidity, or heat: add more brown sugar for sweetness, a splash more vinegar for brightness, or hot sauce for heat.

Reserve about 3/4 cup of the barbecue dressing to toss with the chicken/corn/bean mixture. You can keep the rest for serving on the side. If dressing thickened in the fridge, let it sit at room temperature or whisk in 1 teaspoon warm water to loosen before using.

Toss: add roughly 3/4 cup of the barbecue dressing to the bowl with the shredded chicken, corn and black beans. Toss thoroughly so the mix is evenly coated but not drenched.

Spoon or mound the dressed chicken mixture over the greens (or serve on top of mixed greens on each plate).

In a small bowl whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 2 tablespoons sour cream until smooth.

Stir in 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1/2 teaspoon dried dill, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Taste and adjust consistency—add more buttermilk if you want a thinner dressing for drizzling, or a bit more mayonnaise for a thicker dip-style ranch. Chill for at least 10 minutes to let flavors marry, or serve immediately.

Serve ranch on the side or drizzle lightly over the assembled salad; reserve additional BBQ dressing for guests who want more.

Garnish with extra chopped cilantro and lime wedges. Squeeze lime over salad if desired for extra brightness.

Serve immediately so tortilla strips remain crisp. Leftovers: store salad components separately (dressed chicken in an airtight container in refrigerator for up to 3 days; keep greens and tortilla strips separate and add just before serving).