Description
Crisp romaine and smoky bbq chicken chopped salad deliver summer southwestern comfort with zesty ranch dressing. Colorful corn, black beans, and cilantro create a fresh, satisfying meal perfect for lunch or dinner when you crave bold, balanced flavors.
Ingredients
Scale
Proteins:
- 3–4 boneless, skinless chicken breasts
Vegetables and Greens:
- 1 head romaine lettuce
- 1 cucumber
- 1 cup (150 grams) cherry tomatoes
- 1 small red onion
Dairy and Dressing:
- 1 cup (100 grams) shredded cheddar cheese
- Ranch dressing
- BBQ sauce (store-bought or homemade)
Instructions
- Heat grill or oven to 375°F/190°C and generously season chicken with salt and pepper.
- Cook chicken for approximately 6 minutes per side until thoroughly done, ensuring no pink remains.
- Coat grilled chicken with BBQ sauce and allow to rest for 5 minutes before slicing into thin strips.
- Prepare fresh vegetables by roughly chopping romaine lettuce, dicing cucumber, halving cherry tomatoes, and thinly slicing red onion.
- Arrange chopped romaine as the salad base in a large serving bowl or platter.
- Layer cucumber, tomatoes, red onion, and shredded cheddar cheese over the romaine.
- Carefully place sliced BBQ-glazed chicken on top of the vegetable mixture.
- Drizzle ranch dressing evenly across the salad and gently toss to distribute ingredients and dressing thoroughly.
- Serve immediately to maintain crisp vegetable texture and optimal flavor combination.
Notes
- Choose lean chicken breast to keep the salad light and protein-packed without excessive fat.
- Allow chicken to rest after grilling to lock in juices and prevent dryness during slicing.
- Customize the salad by swapping ranch for Greek yogurt dressing for a healthier alternative.
- Grill vegetables alongside chicken to enhance smoky flavor and add extra depth to the salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 34
- Calories: 200
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg