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BBQ Chicken Salad

A vibrant, easy-to-assemble salad with BBQ chicken, fresh vegetables, cheese, and crunchy tortilla strips.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 6 cups romaine lettuce chopped
  • 2 cups chicken cooked, cubed
  • 1 whole Roma tomato diced
  • 1 cup corn kernels canned, drained
  • 1 cup black beans canned, drained and rinsed
  • 1 whole avocado diced
  • 1/2 cup Colby-Jack cheese shredded
  • 1/4 cup Ranch dressing
  • 1/4 cup BBQ sauce
  • 1/4 cup tortilla strips

Instructions

  • Place the chopped romaine lettuce in a large serving bowl as the base.
  • Top the lettuce evenly with the cooked, cubed chicken.
  • Add the diced Roma tomato, drained corn kernels, and drained, rinsed black beans over the chicken.
  • Scatter the diced avocado and shredded Colby-Jack cheese across the salad.
  • Drizzle the Ranch dressing and BBQ sauce over the salad to taste.
  • Sprinkle the tortilla strips on top just before serving to keep them crisp.
  • Divide the assembled salad into 4 bowls and serve immediately.

Equipment

  • Mixing Bowls
  • avocado slicer
  • Rotary Cheese Grater

Notes

  • Make the chicken up to 2 days ahead and refrigerate.
  • Most vegetables can be prepped and refrigerated a few days ahead.
  • Add avocado, tortilla strips, Ranch dressing, and BBQ sauce right before serving.