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BBQ chicken chopped salad with grilled chicken, lettuce, black beans, corn, tomatoes, red onion, shredded cheese, green onions, and tortilla chips in a bowl.

BBQ Chicken Chopped Salad with Tortilla Chips

Nesting Lane
BBQ Chicken Chopped Salad with Tortilla Chips is a 27-minute high protein salad with chicken, black beans, corn, cheddar, and creamy BBQ ranch.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Baking Sheet
Pastry Brush

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:

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

Calories: 468kcalCarbohydrates: 47gProtein: 33gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 67mgSodium: 731mgPotassium: 754mgFiber: 7gSugar: 12gVitamin A: 1057IUVitamin C: 14mgCalcium: 161mgIron: 3mg
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