Bbq Chicken Salad Recipe
Mixed greens, BBQ chicken breast, pico de gallo, avocado, cheddar cheese, and seasoned tortilla strips, served with chipotle ranch dressing
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Ingredients
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Salad
BBQ Seasoning & Sauce
Chipotle Ranch Dressing
Method
BBQ Chicken
Prep chicken
Pat chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder and smoked paprika (from the BBQ seasoning). Rub with 1 tablespoon olive oil to help seasoning adhere.
Cook chicken
Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Place chicken on the grill and cook 5–7 minutes per side, until internal temperature reaches 165°F (74°C). If using a thicker breast, reduce heat to medium after searing and continue until done.
Glaze with BBQ sauce
During the last 2 minutes of cooking, brush both sides of the chicken with about 1/2 cup of the barbecue sauce, allowing it to caramelize slightly but not burn. Remove chicken from heat and let rest 5 minutes, then slice into 1/2" strips or bite-sized pieces. Reserve remaining BBQ sauce for serving.
Tortilla Strips
Heat 1 cup vegetable oil in a heavy skillet over medium-high heat to about 350°F (175°C). While oil heats, stack the tortillas and cut into 1/4" strips. Fry strips in batches, stirring occasionally, until golden and crisp, about 1–2 minutes per batch. Remove with a slotted spoon to a paper towel-lined plate and immediately season with a pinch of salt. Drain excess oil. Alternatively, for a lighter option, toss tortilla strips with 1 tablespoon olive oil and bake at 400°F (200°C) for 8–10 minutes, turning once, until crisp.
Chipotle Ranch Dressing
In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), and 1/4 cup buttermilk until smooth. Stir in 1 tsp minced chipotle pepper and 1/2 tsp adobo sauce (adjust to taste for heat). Add 1 tbsp fresh lime juice, 1/4 tsp dried dill, 1/4 tsp dried parsley, 1/4 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and thin with more buttermilk if needed to reach desired dressing consistency. Chill in refrigerator for at least 15 minutes to let flavors meld.
Assembly
Divide 6 cups mixed greens between two large plates or bowls (about 3 cups per serving).
Top greens with sliced BBQ chicken (about half of cooked chicken per plate), 1/2 cup pico de gallo divided between plates, sliced or diced avocado (1/2 avocado per plate), and shredded cheddar (about 1.5 oz per plate).
Scatter seasoned tortilla strips over each salad for crunch.
Drizzle each salad with 2–3 tablespoons chipotle ranch dressing, or serve dressing on the side. If desired, warm the reserved BBQ sauce slightly and drizzle a tablespoon over the chicken for extra glaze.
Serve immediately so tortilla strips remain crisp.