Print
Description
A high-protein BBQ chicken salad featuring tender BBQ-coated chicken, fresh romaine lettuce, black beans, corn, tomatoes, avocado, and crunchy tortilla strips, all tossed with creamy ranch dressing for a satisfying meal.
Ingredients
- 3 cups cooked chicken, cubed or shredded
- 1/2 cup your favorite BBQ sauce
- 6 cups chopped romaine lettuce
- 3/4 cup creamy ranch dressing
- 1 cup cooked corn kernels (canned, frozen, or fresh)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 cup diced jicama (optional, for crunch)
- 1 cup shredded Monterey Jack cheese
- 1 ripe avocado, diced
- 1/2 cup thinly sliced green onions
- 1 1/2 cups crispy tortilla strips
Instructions
- In a medium bowl, toss the cooked chicken with the BBQ sauce until each piece is well coated. Set aside.
- In a large serving bowl, place the chopped romaine lettuce. Drizzle about half of the ranch dressing over the lettuce and toss gently to coat.
- Artfully arrange the BBQ chicken over the dressed lettuce. Then, scatter the corn, black beans, diced tomatoes, jicama (if using), shredded cheese, diced avocado, and green onions over the salad.
- Finish the salad with a generous sprinkle of tortilla strips. Drizzle the remaining ranch dressing over the top just before serving.
- Serve immediately as a fulfilling main course salad.
Notes
- Jicama adds extra crunch but can be omitted if preferred.
- Use pre-cooked chicken to save time.
- For a lighter version, reduce the ranch dressing or use a low-fat alternative.