Barbecue Chicken Salad
Prep time
Cook time
Total time
A healthy southwestern barbecue chicken salad made with black beans, corn, romaine lettuce, tomatoes, cucumber s and a wonderful homemade barbecue ranch dressing.
Serves: 2 HUGE Plates
  • Dressing:
  • ⅓ cup greek yogurt, plain
  • 1 tbsp. barbecue sauce (your favorite kind)
  • 1 tsp. Hidden Valley Ranch seasoning, packet
  • ½ tsp. milk (optional)
  • **For Chicken**
  • 6.7 oz chicken, skinless, boneless
  • ¼ tsp salt
  • ¼ tsp. pepper, ground
  • 1 tbsp. barbecue sauce (your favorite kind)
  • **Salad**
  • 4 cups romaine lettuce
  • ½ cup corn, fresh or frozen that was thawed
  • ½ cup black beans
  • 1 medium tomato, diced
  • ½ cup cucumber, peeled, diced
  • ¼ cup scallions, diced
  • 4 tortilla chips, crushed
  1. To make dressing: Add yogurt, barbecue sauce, ranch seasoning and milk. Mix until combined; refrigerate until ready to use.
  2. Heat grill over medium heat. Flatten chicken and sprinkle with salt and pepper. Place chicken on grill; add Barbecue sauce to one side. After about 5 minutes, flip chicken and add remaining barbecue sauce. Cook until no longer pink. Cut chicken into bite size pieces.
  3. To make salad; evenly divide between two plates, lettuce, corn, black beans, tomato, cucumber, chicken, scallions and tortilla chips. Top with barbecue ranch dressing
Calories per plate: 280, Fat; 2.4, Cholesterol: 54.4, Sodium: 548, Potassium: 525, Carbs: 34.8, Fiber: 5.7, Sugar: 8.2, Protein: 32.9
Nutrition Information
Serving size: 1 HUGE Plate
Recipe by PB + P Design at