This quick and easy BBQ chicken salad is loaded with tomatoes, green onions, black beans, and corn! Topped with BBQ sauce and ranch dressing, this salad will become your new favorite meal!
1/2 cup BBQ sauce + some to drizzle on top
2-3 chicken thighs or breasts
1 head romaine lettuce
1 Roma tomato
3 green onions
1/2 of a can of black beans, rinsed and drained
1/2 of can of corn, drained
Ranch dressing or cilantro lime ranch dressing to drizzle on top
Other optional toppings: Tortilla chips or strips, avocado, red onion, etc.
Preheat the oven to 375 degrees. Line a pan with aluminum foil.
Divide the 1/2 cup BBQ sauce between the chicken, rubbing on both the top and bottom. Bake for 15-20 minutes until a food thermometer reads an internal temperature of 165 degrees.
Let the chicken cool and cut into bite-size pieces.
Chop the lettuce, tomatoes, and green onions.
Assemble the salad starting with the lettuce, then the chicken, black beans, corn, tomatoes, and green onion.
Drizzle both BBQ sauce and ranch dressing on top. Don't put too much to start since you can always add more. Serve with any other optional toppings and enjoy!
Makes 2-3 large salads.
You could easily use rotisserie chicken or leftover chicken! Just chop up the chicken and stir with 1/2 cup BBQ sauce.
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Recipe adapted from the Pendulum Court Cafe on BYU Campus.