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BBQ Ranch Chicken Salad

A hearty salad of BBQ-seasoned chicken, crisp romaine, beans, pico, and avocado finished with ranch and BBQ sauce.
Prep Time20 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 2 cups diced BBQ chicken
  • 1 head romaine lettuce or 2 hearts of romaine
  • 1 cup black beans prepared, drained and rinsed
  • 1 cup pico de gallo
  • 1 cup diced cucumber
  • 1 avocado sliced
  • 1/4 cup ranch dressing or more to taste
  • 1/4 cup BBQ sauce or more to taste
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup French fried onions

Instructions

  • Chop or tear the romaine lettuce and place it in a large salad bowl as the base.
  • Add the diced BBQ chicken evenly over the lettuce.
  • Spoon the drained black beans and pico de gallo over the salad.
  • Add the diced cucumber and arrange the sliced avocado on top.
  • Sprinkle the shredded cheddar cheese and French fried onions over the salad.
  • Drizzle the ranch dressing and BBQ sauce over the assembled salad to taste, then toss gently just before serving.

Equipment

  • Large Salad Bowl
  • Cutting Board
  • Chef’s knife
  • Measuring Cups
  • Spoon

Notes

  • Substitute BBQ chicken with similarly flavored or neutral cooked chicken.
  • Replace cheddar with pepper jack or Colby Jack if desired.
  • Store salad ingredients separately from dressing to avoid sogginess.
  • Add avocado at the last minute to prevent browning.
  • Double or halve the recipe to scale servings.