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BBQ Chicken Salad - An Entree Salad
This BBQ Chicken Salad with cilantro ranch dressing is a refreshing and budget-friendly weeknight meal. It’s an entree salad with a combination of Tex-Mex flavors.
Course
Main Dish
Cuisine
American
Keyword
chicken, entree salad
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Calories
565
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$9.60
Equipment
8x8-inch baking dish
cutting board
chopping knife
large bowl
large platter
Measuring cups
small mixing bowl
mixing spoon
stainer
Ingredients
1
pound
boneless skinless chicken breasts
⅓
cup
Barbecue Sauce
10
ounces
chopped romaine lettuce
½
cup
chopped cilantro
divided
½
cup
corn
cooked and slightly cooled
¼
cup
halved and sliced radishes
15
ounce
can black beans
rinsed and drained
1
cup
Shredded Cheese
½
cup
chopped tomato
1
large
avocado
sliced
⅓
cup
Ranch Dressing
US Customary
-
Metric
Instructions
MAKE BBQ CHICKEN:
Adjust oven rack to the middle position and preheat to 375 degrees F.
Place the Barbecue Sauce on top of the Chicken.
Cook for 20-25 minutes, or until the chicken's internal temperature reaches 165 degrees F.
Let the chicken cool slightly and slice on a diagonal.
PREP SALAD:
In a large bowl add the romaine lettuce, ¼ cup of the chopped cilantro, corn, radishes, black beans, shredded cheese, and tomato.
Toss until all of the toppings are evenly distributed.
Pour the salad out onto a large platter and top with the sliced chicken and avocado.
TO FINISH:
In a small bowl mix the ranch dressing and the remaining ¼ cup cilantro together.
Top the salad with the ranch dressing mixture serve.
Nutrition
Serving:
2.5
cup
|
Calories:
565
kcal
|
Carbohydrates:
41
g
|
Protein:
40
g
|
Fat:
28
g
|
Saturated Fat:
7
g
|
Cholesterol:
101
mg
|
Sodium:
1235
mg
|
Potassium:
1380
mg
|
Fiber:
13
g
|
Sugar:
12
g
|
Vitamin A:
6745
IU
|
Vitamin C:
18.2
mg
|
Calcium:
237
mg
|
Iron:
4.2
mg