BBQ Chicken Ranch Chopped Salad

• 1 lb boneless, skinless chicken breasts
• 1/4 cup BBQ sauce
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/2 cup cucumber, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled bacon
• 1/4 cup ranch dressing
• 1/4 cup tortilla chips, crushed

Steps

1. 1 Preheat grill or skillet to medium-high heat. Season chicken with salt and pepper.
2. 2 Grill or cook chicken for 5-6 minutes per side, brush with BBQ sauce during last 2 minutes of cooking.
3. 3 Let chicken cool, then chop into bite-sized pieces.
4. 4 In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and shredded cheddar.
5. 5 Add the chopped BBQ chicken and crumbled bacon to the salad.
6. 6 Drizzle with ranch dressing and top with crushed tortilla chips.
7. 7 Toss gently to combine and serve immediately.

Equipment

• Grill or skillet
• Cutting board and knife

Variations

• Substitute the chicken with crispy tofu for a vegetarian option.
• Add avocado slices for extra creaminess.

Substitutions

• Use rotisserie chicken for a quicker version.
• Substitute ranch dressing with blue cheese dressing for a tangy kick.

Pairings

• Cornbread
• Buttermilk biscuits

Nutrition

Tips

• For a smoky flavor, use smoked BBQ sauce.
• Make ahead by keeping the dressing separate until serving time.

Storage

Store in an airtight container in the fridge for up to 2 days. Keep dressing separate to prevent sogginess.

Freezing: Does not freeze well due to the freshness of the vegetables.

Serving Suggestions

• Pair with cornbread for a hearty meal.
• Serve with a side of buttermilk biscuits for a Southern twist.

FAQ