This BBQ Chicken Chopped Salad captures the best of two culinary worlds: the indulgent comfort of smoky, saucy barbecue and the refreshing crispness of a vibrant chopped salad. Each bite balances tangy, juicy chicken with crunchy vegetables, creamy dressing, and the irresistible texture of tortilla chips. It’s the kind of dish that satisfies like a main course yet feels light and colorful enough to brighten any mealtime. Perfect for weeknight dinners, gatherings, or meal prep, this salad shows that hearty flavor and fresh produce can coexist beautifully on one plate.

Full Recipe:

Ingredients

• Buttermilk

• Mayonnaise

• Sour cream

• Fresh cilantro leaves

• Jalapeño (seeds removed)

• Ranch seasoning packet

• Garlic

• Boneless, skinless chicken thighs

• BBQ sauce

• Vegetable oil

• Romaine lettuce, finely chopped

• Black beans, cooked

• Fresh corn kernels (or thawed frozen/fire-roasted corn)

• Shredded Monterey Jack cheese

• Cherry tomatoes, halved

• Crushed tortilla chips

• Shredded carrots

• Green onions, thinly sliced

• Cilantro leaves, chopped

Directions

• Blend buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic until smooth to create the cilantro-ranch dressing. Season to taste and refrigerate until ready to use.

• Marinate chicken thighs in BBQ sauce for at least 30 minutes, or leave overnight for deeper flavor.

• Heat oil in a skillet and cook the chicken until caramelized and fully cooked, flipping once to ensure even cooking.

• Let the chicken rest for a few minutes before chopping into bite-sized pieces.

• In a large mixing bowl, combine chopped romaine, black beans, corn, cheese, tomatoes, carrots, green onions, cilantro, and tortilla chips.

• Toss everything with the cilantro-ranch dressing, top with BBQ chicken, and serve right away for maximum crunch.

Nutrients

• Calories: 818 kcal

• Carbohydrates: 49 g

• Protein: 37 g

• Fat: 54 g

• Saturated Fat: 15 g

• Polyunsaturated Fat: 21 g

• Monounsaturated Fat: 14 g

• Trans Fat: 0.1 g

• Cholesterol: 163 mg

• Sodium: 1032 mg

• Potassium: 1373 mg

• Fiber: 5 g

• Sugar: 18 g

• Vitamin A: 5100 IU

• Vitamin C: 100 mg

• Calcium: 533 mg

• Iron: 9 mg

Why This Recipe Stands Out

What makes this BBQ Chicken Chopped Salad so exceptional is the way it marries two seemingly different styles of food. On one hand, you have the bold, smoky flavors of barbecue chicken—something typically associated with outdoor grilling, casual gatherings, and comfort food. On the other, you get the crisp, refreshing qualities of a classic chopped salad—bright, colorful, and nutrient-packed. The union of these two elements creates a dish that feels indulgent without being heavy, making it an instant crowd-pleaser. The homemade buttermilk-cilantro ranch is another highlight; it adds tangy, herbaceous notes that cut through the smokiness of the chicken and bring all the salad ingredients together into a cohesive bite. Every forkful delivers variety: a burst of sweetness from corn, crunch from tortilla chips, creaminess from cheese, and a fresh finish from herbs, all layered with the rich taste of barbecued chicken.

The Benefits of the Ingredients

Every component in this salad contributes something essential to both flavor and nutrition. The dressing—made with buttermilk, sour cream, and mayo—provides creaminess with a slight tang that complements the spices in the ranch seasoning and the subtle heat of jalapeño. Cilantro lifts the dressing with its fresh citrusy character. The chicken thighs, marinated in barbecue sauce, are juicy and flavorful, offering a high-quality source of protein that keeps the meal filling. Romaine lettuce gives a crunchy, refreshing base while being rich in water content to keep the salad light. Black beans are a nutritional powerhouse, supplying plant-based protein, fiber, and key minerals like iron and potassium. Corn adds natural sweetness and texture, while cherry tomatoes contribute acidity and vitamin C. Carrots add crunch and beta-carotene, essential for eye health, while green onions provide a mild sharpness that keeps the salad lively. Crushed tortilla chips introduce that irresistible salty crunch, tying in the Southwestern feel, while Monterey Jack cheese adds creaminess and calcium. This balance of protein, fiber, vitamins, and minerals makes the dish not only delicious but also nourishing.

Cooking Tips

To achieve the best version of this salad, timing and technique are key. Toast or fry tortilla chips lightly before crushing them so they retain their crunch when tossed in. Keep them separate until the very end to prevent sogginess. For the chicken, marinating overnight deepens the barbecue flavor and ensures tender meat. Cooking in a heavy-bottomed skillet like cast iron helps caramelize the sauce, locking in smokiness. If using a sweet BBQ sauce, watch the heat to prevent burning; medium heat works best for even caramelization. For the cilantro-ranch dressing, make it ahead of time and let it sit in the fridge for an hour—this allows the flavors to meld and intensify. Prepping vegetables in advance is another way to make assembly quick and effortless. Store chopped lettuce wrapped in a paper towel inside a sealed container to keep it crisp. For an extra smoky dimension, swap regular corn for fire-roasted kernels or add a sprinkle of smoked paprika to the dressing. If you enjoy spice, leave a few jalapeño seeds in the dressing or add a drizzle of hot sauce over the finished salad.

Serving Suggestions

This salad is versatile and adapts well to different occasions. Serve it as a main course for weeknight dinners—it’s filling enough on its own—or present it as a centerpiece for casual gatherings, potlucks, or barbecues. Pair it with warm cornbread or garlic breadsticks to complement the smoky barbecue flavor. For a refreshing twist, serve alongside a light fruit salad featuring watermelon, pineapple, or citrus, which balances the richness of the chicken. Avocado slices can be added for extra creaminess, while lime wedges on the side allow guests to adjust acidity to their liking. If you want to turn this into a wrap, simply roll the salad and chicken inside a large tortilla for a portable option perfect for lunches. For drinks, try iced tea with lemon, sparkling water infused with fruit, or even a chilled glass of white wine for an elevated pairing. The salad’s mix of flavors and textures makes it adaptable, enjoyable, and perfect for both casual and slightly more formal occasions.

Conclusion

This BBQ Chicken Chopped Salad proves that healthy eating does not have to sacrifice bold flavor or satisfaction. By bringing together smoky chicken, a rainbow of fresh vegetables, creamy dressing, and the irresistible crunch of tortilla chips, it delivers both comfort and nutrition in one dish. It’s colorful, filling, and endlessly adaptable, making it a recipe worth keeping in regular rotation. Whether you serve it at a summer cookout, pack it for a hearty lunch, or enjoy it as a weeknight dinner, it has the power to please both BBQ lovers and salad enthusiasts alike. Its layered textures and dynamic flavors ensure that no two bites are ever the same, while its make-ahead convenience keeps it practical for busy days. More than just a salad, it’s a vibrant, celebratory meal that brings a touch of indulgence to everyday dining. With each forkful, you’ll taste balance, freshness, and richness working in harmony—a true testament to how satisfying a well-crafted salad can be.