Delicious Southwest Barbecue Chicken Salad for Summer Bliss

Enjoy this vibrant Southwest Barbecue Chicken Salad, a perfect blend of flavors for summer meals.

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Prep Time 20

Cook Time 15

Resting Time 5

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Southwest

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 tablespoons Olive Oil Can substitute with canola or avocado oil.
1 pound Boneless Skinless Chicken Breasts Grilled chicken thighs can be used for more flavor.
2 tablespoons Barbecue Seasoning Alternatively, use your homemade spices.
¼ cup Barbecue Sauce Use your favorite store-bought or homemade version.

For the Salad

4 cups Romaine Lettuce Can substitute with iceberg or mixed greens.
2 medium Roma Tomatoes Any variety of tomato works.
1 can Black Beans Opt for canned; rinse well before using.
1 cup Corn Kernels Fresh corn is preferred, otherwise use canned or frozen.
1 cup Shredded Colby Jack Cheese Substitute with cheddar or dairy-free option if desired.
1 medium Avocado Use just before serving to prevent browning.
¼ medium Red Onion Can substitute with green onions or omit.
1 cup Tortilla Strips Crushed tortilla chips can also be used.
¼ cup Scallions Omit if not available.

For the Dressing

1 packet Ranch Seasoning Can make a DIY version if preferred.
½ cup Sour Cream Greek yogurt can be a substitute.
¼ cup Mayonnaise Avocado mayo can be used or omit for a lighter dressing.
¼ cup Chopped Cilantro Substitute parsley if cilantro is not liked.
2 tablespoons Lime Juice Essential for brightening up the dressing.
1 small Jalapeno Omit for milder flavor.
2 cloves Garlic Can replace with garlic powder.
¼ cup Milk Any type of milk can be used.

Equipment

skillet
Mixing Bowl
large serving bowl

Method

Recipe Steps

Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Season chicken breasts with barbecue seasoning and cook for 3-5 minutes on each side until internal temperature reaches 165°F. Transfer to a plate and let rest.
In a mixing bowl, combine ranch seasoning, sour cream, mayonnaise, cilantro, lime juice, minced garlic, and milk. Blend until smooth, adjusting milk for desired consistency. Refrigerate while preparing the salad.
Dice rested chicken into bite-sized pieces and combine with a splash of barbecue sauce and additional barbecue seasoning. Set aside.
In a large serving bowl, layer the chopped romaine lettuce, diced chicken, Roma tomatoes, black beans, corn, cheese, avocado, and red onion. Sprinkle tortilla strips on top.
Before serving, drizzle dressing over salad. Toss gently to coat and serve immediately.

Nutrition

Serving: 1salad bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This salad is customizable and perfect for summer meals. Enjoy a vibrant celebration on your plate.

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