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BBQ Chicken Chopped Salad with Cilantro Ranch

A hearty loaded chopped salad with caramelized BBQ chicken thighs, black beans, corn, cherry tomatoes, Monterey Jack cheese, crushed tortilla chips, and a creamy homemade cilantro jalapeño ranch dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time (minimum) 30 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup low-fat buttermilk for cilantro ranch
  • 0.5 cup mayonnaise for cilantro ranch
  • 0.5 cup sour cream for cilantro ranch
  • 0.5 cup packed cilantro leaves for cilantro ranch
  • 1 medium jalapeño pepper seeds removed, for cilantro ranch
  • 1 oz Hidden Valley ranch seasoning packet for cilantro ranch
  • 1 clove garlic chopped, for cilantro ranch
  • salt to taste, for cilantro ranch
  • 1 lb boneless skinless chicken thighs for BBQ chicken
  • 0.5 cup BBQ sauce store-bought or homemade, for BBQ chicken
  • 2 tbsp vegetable oil for BBQ chicken
  • 1 large head romaine lettuce finely chopped
  • 0.5 cup cooked black beans drained and rinsed
  • 1 medium ear of corn kernels cut off the cob
  • 1 cup shredded Monterey Jack cheese
  • 1 cup cherry tomatoes halved
  • 1 cup crushed tortilla chips add just before serving
  • 0.5 cup shredded carrots
  • 2 green onions thinly sliced
  • 0.25 cup cilantro leaves chopped

Equipment

  • Food processor or blender
  • Cast iron skillet
  • Large salad bowl
  • Cutting board and knife
  • Instant read meat thermometer

Method
 

  1. Make the Cilantro Ranch: Add buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic to a food processor or blender. Blend until smooth. Season with salt to taste. Refrigerate until ready to use.
  2. Marinate the Chicken: Toss chicken thighs with BBQ sauce in a bowl until fully coated. Cover and refrigerate for at least 30 minutes or up to overnight.
  3. Cook the Chicken: Heat a cast iron skillet over medium-high heat. Add vegetable oil and heat until shimmering. Add chicken in a single layer in batches. Cook 5 minutes until caramelized and golden on the bottom. Flip and cook another 5 minutes until internal temperature reaches 165 degrees F.
  4. Rest and Chop: Rest chicken on a cutting board for 5 minutes then cut into 1-inch pieces.
  5. Build the Salad: Add chopped romaine to a large salad bowl. Top with black beans, corn, cheese, cherry tomatoes, tortilla chips, carrots, green onions, and cilantro.
  6. Dress and Serve: Pour cilantro ranch over the salad and toss well to coat. Top with chopped BBQ chicken and serve immediately.

Notes

Keep tortilla chips separate until serving to maintain crunch. Dressing can be made up to 1 week ahead. Marinate chicken overnight for the best BBQ flavor. Store all components separately for best meal prep results.