This BBQ chicken salad is restaurant-quality with the best flavors and textures from the BBQ chicken, black beans, crunchy veggies, tortilla strips and creamy cilantro lime dressing!
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Why I Love This Recipe
- Flavorful: I have been told that this BBQ chicken salad reminds people of Panera’s BBQ chicken salad.
- Healthier. It’s a deconstructed version of my favorite BBQ chicken tacos and BBQ chicken pizza but served over fresh greens makes it lighter!
- Full of texture and color: It’s made with crunchy lettuce, sweet BBQ chicken, fresh black bean salsa and topped with a creamy cilantro lime dressing. It will turn any into into a salad lover!
Recipe Ingredients
Substitutions and Variations
- Chicken: I love making this crockpot BBQ chicken. It’s super easy and we always have leftovers. You can also make baked BBQ chicken or grill chicken. I have even shredded a rotisserie chicken and mixed BBQ sauce.
- Grilled corn: For another layer of flavor, use grilled corn in the salsa.
- Extra toppings: Fresh homemade guacamole, pico de gallo, homemade salsa, cheese or chopped jalapeno would all be delicious additions.
- Homemade tortilla strips. Easily make your own homemade tortilla strips if you don’t have any on hand. All you need is flour tortillas and oil!
- Rice: Sometimes we love to add cilantro lime rice, too!
- Dressing: You could also swap this dressing for a homemade ranch dressing, salsa ranch dressing or cilantro lime crema.
How to Make BBQ Chicken Salad
Combine chicken and BBQ sauce in a crockpot. Cook 6 hours on low or 3 to 4 hours on high. Shred the chicken.
Make the dressing by blending ranch dressing, cilantro, lime and a tomatillo in a blender or food processor. Chill at least 30 minutes.
Place lettuce on a plate and top with chicken and black bean salsa. Drizzle with dressing and top with tortilla strips.
Other main dish salad recipes we love include balsamic Mediterranean salad and this classic cobb salad!
More Easy Salad Recipes
BBQ Chicken Salad
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 1 ½ cups ranch dressing
- ½ cup cilantro
- 1 lime , juiced
- 1 tomatillo , small
- ½ jalapeno , optional
- 5 cups chopped iceberg or romaine lettuce , or spinach
- 2 cups black bean salsa , see link below for recipe
- Tortilla strips , for topping
Instructions
- Place chicken breasts in a crockpot. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook 6 hours on low or 3 to 4 hours on high, or until the chicken shreds easily. Shred chicken and drain any fat.
- In the base of a blender or food processor, blend ranch dressing, cilantro, lime juice, and tomatillo. If you like it spicy, add jalapeno. Chill at least 30 minutes.
- Place desired amount of lettuce on your plate. Add a few spoonfuls of chicken and black bean salsa. Drizzle with dressing and top with tortilla strips.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
