Bbq Chicken Salad Recipe

Prep and Season

Pat the chicken breasts dry with paper towels. In a small bowl, combine salt, black pepper, smoked paprika and garlic powder. Rub olive oil over both sides of the chicken, then evenly season both sides with the spice mixture.

Cook the Chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook 4–6 minutes per side (depending on thickness) until nicely browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a grill, cook over medium heat with the lid closed, turning once.

Brush with BBQ Sauce and Rest

In the last 1–2 minutes of cooking, brush both sides of the chicken with about half of the barbecue sauce to glaze. Remove the chicken to a cutting board, tent loosely with foil and rest 5 minutes. Slice chicken crosswise into 1/4–1/2 inch strips. Reserve remaining barbecue sauce for serving or to toss with sliced chicken if you prefer more coating.

In a bowl, whisk together mayonnaise, Greek yogurt and buttermilk until smooth. Stir in ranch seasoning, honey, apple cider vinegar and 1 teaspoon smoky barbecue sauce. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add more buttermilk for a thinner dressing, more BBQ sauce for a smokier-sweet note, or a pinch of salt if needed. Refrigerate until ready to use.

In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, sliced red onion, corn kernels and black beans. Toss gently to distribute ingredients evenly.

Add the diced avocado and chopped cilantro and gently fold them into the salad to avoid mashing the avocado.

Place the salad on individual plates or a large serving platter. Arrange sliced BBQ chicken over the top of the salad.

Drizzle the BBQ ranch dressing over the salad (start with about 2–3 tablespoons per serving and add more to taste) and sprinkle shredded cheese and crispy tortilla strips on top. Serve with lime wedges on the side to squeeze over the salad if desired. If you reserved extra barbecue sauce, offer it on the side for people who want more BBQ flavor.

Serve immediately so tortilla strips remain crisp and avocado stays fresh. Leftover chicken (kept separate from greens) keeps well in the refrigerator for up to 3 days; store dressing in an airtight container for up to 4 days.