BBQ Chicken Ranch Salad
This BBQ Chicken Ranch Salad recipe takes just about 15 minutes. The ease of store bought rotisserie chicken paired with ranch and BBQ, makes this a summer salad with simple prep but ALL the taste.
Servings: 18 cups
Calories: 114kcal
Ingredients
- 1 Rotisserie Chicken All meat pulled off and shredded.
- ¼ cup Sweet Baby Ray's BBQ
- 15.25 oz. corn canned - drained well
- 15 oz. black beans canned, drained and rinsed of sauce
- 2 cups tomatoes chopped
- 2 avocados chopped
- 3 Romaine Hearts
- ¼ cup Fresh Cilantro Leaves
BBQ Ranch Dressing
- ¼ cup Sweet Baby Ray's BBQ
- 1 cup Buttermilk
- ¼ cup Ranch Dressing
- 4 tbsp. chopped FRESH dill
- salt & pepper
Instructions
- Mix together shredded chicken and 1/4 cup barbecue sauce. Set aside.
- In a large bowl, combine drained corn, rinsed and drained black beans, tomatoes, avocados, romaine hearts and cilantro. Mix well.
- In a separate small bowl, combine buttermilk, 1/4 cup barbecue sauce, ranch dressing and fresh dill. Whisk well until a smooth dressing is formed. Season generously with salt and pepper.
- Combine the BBQ chicken bowl and the vegetables. Pour the homemade dressing onto the entire salad and mix well.
- Serve immediately. If serving at a later date, wait till ready to serve before pouring on dressing to prevent the lettuce from wilting.
Notes
- Wrap leftovers in a tortilla and serve for lunch!
- Change up the flavors. Try mixing the shredded chicken with a packet of taco seasoning instead. As far as the dressing, instead of BBQ ranch, use sour cream, ranch and another packet of taco seasoning.
Nutrition
Serving: 1cup | Calories: 114kcal