Recipe Background
Southwest BBQ Chicken Salad—smoky, crisp, and perfect for sharing.
Southwest BBQ Chicken Salad offers a delightful balance of smoky and fresh flavors, creating a vibrant experience for your taste buds. The romaine provides a crisp backdrop for tender chicken kissed with barbecue sauce. Each bite carries a hint of tang from the ranch dressing and the sweet pop of corn, contrasting beautifully with hearty black beans. It’s like a flavor map of southwestern zest in your mouth without overwhelming the senses.
Cooking the chicken just right is key here. Sear them until the edges deepen before flipping for a juicy center. Letting the chicken rest before dicing helps lock in those savory juices. Adding a bite of Monterey Jack intermingled with sharp cheddar completes the scene with a savory creaminess that melds with the smoky BBQ drizzle.
Perfect for sharing, this salad invites everyone to dig in, whether it's a casual family dinner or a fun gathering with friends. The addition of crispy tortilla strips brings a playful crunch, reminiscent of a great party snack, and also acts as a fitting edible decoration. Aromas of barbecue and fresh veggies blend together, inviting you in before you even take your first bite. It’s a feast for both the eyes and palate, making every moment spent assembling it well worth the effort.
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts boneless and skinless, thin-sliced
- kosher salt to taste
- freshly ground black pepper to taste
- 6 cups romaine lettuce chopped
- 1 Roma tomato diced
- 3/4 cup canned corn kernels drained
- 3/4 cup canned black beans drained and rinsed
- 1/4 cup red onion diced
- 1/4 cup Monterey Jack cheese shredded
- 1/2 cup cheddar cheese shredded
- 1/4 cup ranch dressing
- 1/4 cup BBQ sauce
- 1/4 cup tortilla strips for serving
Directions
- In a medium skillet over medium-high heat, add the olive oil.
- Season the sliced chicken breasts with the salt and the pepper.
- Add the chicken to the hot oil and cook, flipping once, until cooked through at 165 degrees F, about 3-4 minutes per side.
- Set the chicken aside and allow it to cool.
- Dice the chicken into bite-size pieces.
- Place the romaine lettuce in a large bowl.
- Top the romaine with the chicken, the tomato, the corn, the black beans, the onion, the Monterey Jack cheese, and the cheddar cheese.
- Drizzle the ranch dressing and the BBQ sauce on top of the salad.
- Toss gently to combine.
- Top with the tortilla strips and serve.
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