Panera BBQ Chicken Salad
A bright, hearty salad with BBQ-coated rotisserie chicken, beans, corn, avocado, and a tangy BBQ-ranch dressing.
Servings: 18 servings
Ingredients
- 4 cups rotisserie chicken cooked and shredded or cubed (about one chicken)
- 1/4 cup BBQ sauce
- 15 oz whole kernel corn can, drained
- 15.25 oz black beans can, drained and rinsed
- 2 cups tomatoes chopped
- 2 avocados cubed
- 3 romaine hearts chopped
- 1/4 cup fresh cilantro chopped
- 1 cup buttermilk
- 1/4 cup ranch dressing
- 2 tbsp fresh dill or 1 tbsp dried dill
- salt to taste
- black pepper to taste
Instructions
- In a medium bowl, combine the shredded or cubed rotisserie chicken with 1/4 cup BBQ sauce until the chicken is evenly coated; set aside.
- In a large bowl, add drained corn, drained and rinsed black beans, chopped tomatoes, cubed avocados, chopped romaine hearts, and chopped cilantro; gently toss to combine.
- In a small bowl, whisk together buttermilk, 1/4 cup BBQ sauce, ranch dressing, and dill until smooth; season with salt and pepper to taste.
- Add the BBQ-coated chicken to the salad bowl, pour the BBQ-ranch dressing over the top, and toss until everything is evenly coated.
- Serve immediately, or cover and refrigerate until ready to serve; if preparing ahead, add avocado just before serving to prevent browning.
Equipment
- Mixing bowls (one medium and one large)
Notes
- Add avocado just before serving to prevent browning.
- This works as a main dish or a hearty summer side salad.
- Enhance with fresh sweet corn, hard-boiled egg, or cheddar/Monterey Jack if desired.
- Try sliced green onions for extra flavor.
- For crunch, add tortilla chips or strips at serving.