This salad has a little style, a little grace, and a whole lot of flavor! Southwest BBQ Chicken Salad loads up the crisp bed of lettuce with bright tomatoes, summery corn, creamy black beans, and plenty of sharp cheese. But it’s the pan-seared chicken and the creamy, smoky, sweet, and savory blend of zesty ranch and BBQ sauce that really takes this salad over the top! This Southwest BBQ Chicken Salad is the best salad you could have for all your trailblazing days!
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
Step 1 –In a medium skillet over medium-high heat, add the olive oil.
Step 2 –Season the sliced chicken breasts with the salt and the pepper.
Step 3 –Add the chicken to the hot oil and cook, flipping once, until cooked through at 165 degrees F, about 3-4 minutes per side.
Step 4 –Set the chicken aside and allow it to cool.
Step 5 –Dice the chicken into bite-size pieces.
Step 6 –Place the romaine lettuce in a large bowl.
Step 7 –Top the romaine with the chicken, the tomato, the corn, the black beans, the onion, the Monterey Jack cheese, and the cheddar cheese.
Step 8 –Drizzle the ranch dressing and the BBQ sauce on top of the salad.
Step 9 –Toss gently to combine.
Step 10 –Top with the tortilla strips and serve.
