BBQ Chicken Salad with Ranch Dressing
15min
10min
4
320
Chef's Note
For a time-saving shortcut, use rotisserie chicken tossed with BBQ sauce. You can also prepare the vegetables the night before and store them in separate containers for even quicker assembly at lunchtime.
Tags
Ingredients
1 pound boneless skinless chicken breasts
1/4 cup BBQ sauce
1 large head romaine lettuce
1 cup cherry tomatoes
1 medium cucumber
1/4 medium red onion
1 cup corn kernels (fresh or frozen)
1/2 cup ranch dressing
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
- 1
Season 1 pound chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 3
Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
- 4
Remove chicken from heat and brush with 2 tablespoons BBQ sauce. Let rest for 5 minutes, then slice into strips.
- 5
While chicken cooks, wash and chop 1 large head of romaine lettuce and place in a large salad bowl.
- 6
Wash and halve 1 cup cherry tomatoes.
- 7
Peel and dice 1 medium cucumber.
- 8
Thinly slice 1/4 medium red onion.
- 9
If using frozen corn, thaw 1 cup corn kernels under cool water and drain.
- 10
Add tomatoes, cucumber, red onion, and corn to the bowl with lettuce.
- 11
Toss vegetables with half of the ranch dressing (1/4 cup).
- 12
Top salad with sliced BBQ chicken.
- 13
Drizzle remaining 2 tablespoons BBQ sauce over the chicken.
- 14
Serve with remaining 1/4 cup ranch dressing on the side.
Nutrition Information (per serving)
320
28g
24g
14g
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