Chipotle BBQ Chicken Salad with Tomatillo Avocado Ranch Dressing

A bright, crunchy salad topped with chipotle BBQ chicken and a creamy tomatillo avocado ranch for a flavorful weeknight meal.

Prep Time20

Cook Time15

Total Time35

Servings: 8 servings

Chipotle chicken (recipe) prepared according to recipe, chopped into bite-size pieces
1/4 cup sweet barbecue sauce plus extra if needed to coat chicken
5 Minute Blender Tomatillo Avocado Ranch prepared according to recipe, chilled before serving
1 large head romaine lettuce chopped, about 8 cups
fresh corn kernels kernels from 1 ear of corn
1/2 cup jicama peeled and chopped (optional)
1/2 cup grape tomatoes halved
3/4 cup black beans drained and rinsed
1 mango chopped
1 red bell pepper chopped
1/4 red onion thinly sliced
1/2 cup roasted and salted sunflower seeds
3/4 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
tortilla strips for garnish

Make the 5 Minute Blender Tomatillo Avocado Ranch according to its recipe and chill until ready to serve.
Prepare the Chipotle Chicken according to its recipe, then chop the cooked chicken into bite-size pieces.
Toss the chopped chicken with 1/4 cup sweet barbecue sauce, or enough to generously coat the pieces.
In a large bowl, combine the chopped romaine, corn kernels, jicama (if using), halved grape tomatoes, black beans, chopped mango, chopped red bell pepper, and sliced red onion.
Add the coated chicken, shredded cheddar, shredded Monterey Jack, and roasted sunflower seeds to the bowl and toss gently to combine.
Portion the salad, garnish each serving with tortilla strips, and drizzle with the chilled tomatillo avocado ranch before serving.