Go Back
+ servings

Barbecue Chicken Salad with Spicy Ranch Dressing

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 2 salads


Spicy Ranch Dressing

  • 1/4 cup sour cream
  • 1/4 cup light mayo
  • 2 chipotles in adobo sauce + 1 teaspoon chipotle sauce chopped (add more for more spice; subtract one chipotle for less spice)
  • 1 tbsp buttermilk
  • 1 tsp worcestershire sauce
  • 1/4 tsp garlic powder
  • salt and black pepper

Barbecue Chicken Salad

  • 2 4-ounce boneless and skinless chicken breasts
  • 1/4 cup barbecue sauce use your favorite brand
  • 1 small avocado sliced
  • 1/2 cup cherry tomatoes sliced in half
  • 2 tbsp corn kernels
  • 2 tbsp black beans
  • 1 tbsp cilantro chopped
  • 4 cups mixed greens
  • 3 tbsp fritos optional
  • squeeze of lime


  • Preheat your grill.
  • While your grill is heating up, combine all of the ingredients for the spicy ranch dressing in a food processor or blender. Pulse or blend until smooth. Season to taste with salt and pepper. Refrigerate until you are ready to serve.
  • Brush your chicken with just a tiny bit of barbecue sauce and then season with salt and black pepper. Place directly on the grill. Cook for about 7-10 minutes. Brush with additional barbecue sauce before flipping. Cook on the other side for 7-10 minutes, and brush again with barbecue sauce before flipping. Flip the chicken once more.
    Note: If you are worried about the barbecue sauce burning, feel free to brush with olive oil first, place on the grill, and then brush with barbecue sauce as you flip.
  • Remove the chicken from the grill and allow it to rest while you assemble your salads. Divide the greens between two plates. Top with avocado, tomatoes, corn, black beans, cilantro, and fritos. Slice the chicken and place on top of the salad. Squeeze with a little bit of lime juice and then drizzle with spicy ranch dressing. Enjoy!