BBQ Chicken Chopped Salad with Tortilla Chips is the kind of meal you make when you want dinner to feel a little fun without turning it into a whole thing.
You’ve got chopped lettuce, cooked chicken, black beans, corn, tomatoes, red onion, cheddar cheese, green onions, and a creamy BBQ ranch dressing that ties everything together.
The tortilla chips make it feel snacky in the best way. Scoop it, crunch it, fork it, whatever works. It’s fresh, filling, and has that BBQ chicken vibe without needing to fire up the grill.
This recipe works well for lunch, dinner, meal prep, or one of those nights when everyone wants something different and you don’t want to make separate meals. It has 33 grams of protein per serving, so it’s a solid main dish salad that actually feels like a meal.
A large mixing bowl works well for tossing everything together. A small bowl and measuring spoons help keep the dressing ingredients balanced.
Why You’ll Love This BBQ Chicken Chopped Salad with Tortilla Chips
Ready in 27 Minutes
This salad comes together fast with cooked chicken, canned black beans, canned corn, chopped vegetables, and a creamy BBQ ranch dressing.
High Protein Main Dish
Each serving has 33 grams of protein from the chicken, black beans, Greek yogurt, and cheese.
Crunchy Tortilla Chips
The tortilla chips make this salad feel more filling and fun. You can serve them on the side or crumble some over the top.
BBQ Ranch Flavor
The dressing uses ranch, barbecue sauce, Greek yogurt, lime juice, garlic powder, and smoked paprika. It’s creamy, tangy, and works well with the chicken and vegetables.
Works for Lunch or Dinner
This recipe is a solid choice for a quick lunch, summer dinner, or meal prep bowl.
Ingredient Substitutions
Romaine or Iceberg Lettuce
Use either romaine or iceberg lettuce. Romaine gives the salad more structure, while iceberg adds more crunch.
Cooked Chicken Breast
Use rotisserie chicken, grilled chicken, or leftover baked chicken. Keep it diced so it mixes well with the other ingredients.
Black Beans
Pinto beans can be used instead of black beans. Drain and rinse them well before adding them to the salad.
Corn
Use canned corn, thawed frozen corn, or grilled corn cut from the cob.
Reduced-Fat Cheddar Cheese
Use regular cheddar, Monterey Jack, pepper jack, or a Mexican cheese blend.
Light Ranch Dressing
Use regular ranch if that’s what you have. You can also use a yogurt-based ranch dressing.
Barbecue Sauce
Use your favorite barbecue sauce. A smoky, sweet, or spicy sauce will change the flavor of the dressing.
Plain Nonfat Greek Yogurt
Use low-fat Greek yogurt or sour cream if needed.
Tortilla Chips
Use baked tortilla chips, corn chips, pita chips, or crushed tostada shells.
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BBQ Chicken Chopped Salad with Tortilla Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Salad:
- 5 cups romaine or iceberg lettuce finely chopped
- 2 cups cooked chicken breast diced
- 1 cup canned black beans well drained and rinsed
- ¾ cup corn well drained
- 1 cup tomatoes seeded and chopped
- ¼ cup red onion finely chopped
- ½ cup reduced-fat shredded cheddar cheese
- ¼ cup sliced green onions
- 4 ounces tortilla chips for serving
For the Creamy BBQ Ranch Dressing:
- ¼ cup light ranch dressing
- ¼ cup barbecue sauce
- 2 tablespoon plain nonfat greek yogurt
- 1 tablespoon lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- In a small bowl, add the ranch dressing, barbecue sauce, Greek yogurt, lime juice, garlic powder, and smoked paprika.
- Using a spoon or whisk, stir until smooth.
- In a large mixing bowl, add the lettuce, chicken, black beans, corn, tomatoes, red onion, cheddar cheese, and green onions.
- Pour the creamy BBQ ranch dressing over the salad.
- Using salad tongs, toss until the salad is evenly coated.
- Serve immediately with tortilla chips.
Notes
Tips and Tricks
Drain the beans and corn well – Extra liquid can make the salad watery. Let them drain before adding them to the bowl. Chop everything small – Smaller pieces help the salad mix better and make it easier to scoop with tortilla chips. Use cold chicken – Cold cooked chicken works well in this salad and keeps the lettuce crisp. Taste the dressing before adding it – Barbecue sauces vary in sweetness and spice. Add a little more lime juice if the dressing tastes too sweet.Storing
Store the salad without chips – Place leftovers in an airtight container in the refrigerator for up to 2 days. Keep the tortilla chips separate so they stay crunchy. Store the dressing separately if making ahead – Add the dressing right before serving for the best texture.Nutrition
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