The Ultimate Barbecue Ranch Chicken Salad

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Say hello to your new go-to summer salad: Ultimate Barbecue Ranch Chicken Salad. Crisp romaine lettuce forms the base, layered with sweet corn, black beans, and fresh tomatoes, for a Tex-Mex twist. Tender BBQ chicken adds a smoky kick, while creamy avocado and shredded cheddar bring richness and balance. It’s all drizzled with a simple BBQ ranch dressing and topped with crunchy crispy onions. This salad is totally crave-worthy!

Fresh taco salad bowl with seasoned chicken, diced avocado, cherry tomatoes, shredded cheese, and creamy dressing on a white ceramic dish. Delicious and healthy meal option from Stuck On Sweet.

Why I love this recipe

This Barbecue Ranch Chicken Salad was inspired from a salad that I used to eat at the Cheesecake Factory. It was one of my favorite restaurants, growing up in West Des Moines, IA. I often craved it. To enjoy it whenever I wanted, I decided to replicate it at home! It’s incredibly easy to make, has tons of texture and it’s beautiful. I can whip this salad up in about 20 minutes!

Ingredients and Substitutions

Barbecue Ranch Chicken Salad Ingredients

Chicken breasts
- substitutions: chicken thighs, skirt steak, pulled pork
Barbecue sauce – any kind will do!
Cherry tomatoes – love the color and sweetness in this salad.
- Substitutions: Roma, heirloom and grape tomatoes.
Can of corn – The color is beautiful, the crunch is perfect, the juicy sweetness is on point!
- Substitutions: Fresh or frozen corn.
Can of black beans – Simple and easy! Black beans offer great nutritional value.
- Substitution: Pinto beans
Shredded cheddar – I love the sharpness of the cheddar. It holds up well to the barbecue flavor.
- Substitution – Monterey Jack, Colby and Pepper Jack
Diced avocado – There’s nothing quite like creamy avocado. It helps cool this salad down.
Romaine lettuce – The crunch of the romaine is perfect. I don’t recommend another lettuce. The crunch is necessary!
Cilantro – A little cilantro adds a kick of Mexican flare.
- Substitutions – red onion, green onion or chives.
Ranch salad dressing – Mixing ranch and barbecue sauce is life changing!
Crispy onions – I love the salty, crunchy onions on top.
- Substitutions – Tortilla chips
Salt, pepper and garlic powder – The trio of seasonings to help flavor the chicken.

How to make Barbecue Ranch Chicken Salad

Raw chicken breasts seasoned with salt and pepper on a white plate.

Prepare the chicken: Season the chicken with salt, pepper and garlic powder. Add 2 tablespoons olive oil to a medium skillet and place over medium heat. Once hot, sear chicken on both sides for about 4-5 minutes until chicken is cooked through. Remove and set aside to cool.
Prepare the other ingredients: Slice the tomatoes. Chop the cilantro. Drain and rinse the black beans. Drain the canned corn. Dice the avocado. Shred the cheddar cheese. Mix 1/2 cup ranch dressing with 1/2 cup barbecue sauce.
Chop the chicken: Dice chicken and add to a bowl. Mix it with 1/2 cup barbecue sauce.
Assemble the salad: Now that all the ingredients are ready, assemble the salad. Place the lettuce in a large bowl. Sprinkle with cilantro. Add the rest of the ingredients. Top with crunchy onions and tortilla strips. Drizzle with barbecue ranch dressing.

Storage and Tips

To store the salad, place chicken in an airtight container. It can be refrigerated for up to three days. The same goes for the barbecue ranch dressing. It will last up to 5 days refrigerated. The rest of the salad ingredients can be stored together and will last 1-2 days in the refrigerator.

If your chicken breast is thick, I suggest pounding it between plastic wrap before cooking. You can also slice it in half, lengthwise. To do this, place the chicken breast on a cutting board. Make a horizontal cut through the thick part of the chicken. Then open it like a book. Using a sharp knife is essential! This makes for a tender chicken breast and helps it cook evenly.
Make sure to drain the corn and beans well. Any excess liquid can make the salad soggy. Pat dry with a paper towel if necessary.
I suggest shredding the cheese yourself. It eliminates unnecessary additives that already shredded cheese has. It also tastes better and the texture is better.

Crispy chicken taco salad with fresh tomatoes and greens, served on a white platter, perfect for Tex-Mex and southwestern cuisine, topped with creamy dressing and colorful toppings.

More salad recipes

If you like this heartier salad, you’ll also enjoy my Caprese Chicken Salad. Try the Parmesan Peppercorn Chicken Salad with Sun Dried Tomatoes and Pasta too. Don’t miss my Steak Salad with Roasted Corn and Strawberries. All will leave you feeling full and satisfied! Enjoy!

Yield: 2 large salads