I recently made this BBQ Chicken Chopped Salad with Cilantro Ranch Recipe, and I honestly can’t stop thinking about it. The smoky BBQ chicken paired with crisp veggies and creamy cilantro ranch was absolutely incredible.

I love how it feels indulgent but still fresh and wholesome at the same time. Every bite has crunch, creaminess, and bold flavor.

If you’re looking for a hearty salad that actually satisfies, this one truly delivers. You can also enjoy a sweet twist for dessert like the Blackberry Tiramisu Recipe after your salad.

Ingredients

Here’s everything you need, along with helpful tips to get the best results:

For the Cilantro Ranch

• ½ cup low-fat buttermilk — adds tangy flavor and keeps the dressing smooth without being too heavy.
• ½ cup mayonnaise — provides rich creaminess and structure.
• ½ cup sour cream — balances acidity and gives the dressing body.
• ½ cup packed fresh cilantro leaves — always use fresh, bright green leaves for the best flavor.
• 1 medium jalapeño pepper, seeds removed — adds mild heat; keep seeds if you prefer it spicier.
• 1 (1-ounce) ranch seasoning packet — convenient way to add herb flavor without measuring multiple spices.
• 1 clove garlic, chopped — fresh garlic gives a stronger, cleaner flavor than powder.

For the BBQ Chicken

• 1 pound boneless, skinless chicken thighs — thighs stay juicy and flavorful compared to chicken breast.
• ½ cup BBQ sauce — use your favorite brand or homemade sauce for best taste.
• 2 tablespoons vegetable oil — helps create a golden, caramelized sear.

For the Salad

• 1 large head romaine lettuce, finely chopped — crisp romaine works best; avoid soft leafy greens.
• ½ cup cooked black beans — rinse canned beans well to remove excess liquid and salt.
• 1 medium ear fresh corn, kernels cut off the cob — fresh corn gives the best crunch and sweetness.
• 1 cup shredded Monterey Jack cheese — grate fresh for better melt and texture.
• 1 cup cherry tomatoes, halved — adds juicy bursts of freshness. Pair this with a comforting side like Easy Tomato Soup with Grilled Cheese Recipe for a cozy meal.
• 1 cup crushed tortilla chips — add right before serving to keep them crunchy.
• ½ cup shredded carrots — provides sweetness and color.
• 2 green onions, thinly sliced — adds light onion flavor without overpowering.
• ¼ cup chopped fresh cilantro — brightens the whole salad.

Note: Serves 4 generous portions.

Variations

This salad is easy to customize depending on your preferences:

• Dairy-free: Use dairy-free sour cream and mayo alternatives, and substitute buttermilk with plant-based yogurt thinned with a splash of vinegar.
• Extra spicy: Keep jalapeño seeds or add a pinch of cayenne to the dressing.
• Protein swap: Substitute grilled steak, salmon, or even rotisserie chicken.
• Add creaminess: Toss in diced avocado for extra richness.
• Lower carb: Skip tortilla chips and reduce beans.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: Approximately 25 minutes

Equipment You Need

• Large mixing bowl – for tossing all salad ingredients together
• Blender or food processor – to make the cilantro ranch smooth
• Large skillet or cast iron pan – for cooking and caramelizing the chicken
• Cutting board and sharp knife – for chopping vegetables and chicken
• Measuring cups and spoons – to ensure accurate quantities

How to Make BBQ Chicken Chopped Salad with Cilantro Ranch Recipe?

This salad comes together quickly and easily. The key is preparing each component properly before assembling everything.

Make the Cilantro Ranch Dressing

Add buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic to a blender. Blend until completely smooth and creamy. Taste and adjust seasoning if needed, then refrigerate while you prepare the rest.

Marinate the Chicken

Coat the chicken thighs thoroughly with BBQ sauce. Let them marinate in the refrigerator for at least 30 minutes if you have time. This step deepens the smoky flavor.

Cook the Chicken

Heat vegetable oil in a skillet over medium heat. Cook the chicken about 5 minutes per side until fully cooked and caramelized. Remove from heat and let it rest for several minutes before chopping.

Chop the Chicken

Once slightly cooled, chop the chicken into bite-sized pieces. Cutting it small ensures every forkful gets a perfect balance of flavors.

Assemble the Salad

In a large bowl, combine romaine lettuce, black beans, corn, carrots, tomatoes, green onions, cilantro, and shredded cheese. Toss gently so everything distributes evenly.

Add Dressing and Serve

Pour cilantro ranch over the salad and toss lightly to coat. Top with chopped BBQ chicken and crushed tortilla chips. Serve immediately for the best texture and flavor.

Additional Tips for Making this Recipe Better

After making this salad a few times, here are some things I’ve learned:

• I always chill the dressing for at least 30 minutes before serving because it tastes even better cold.
• I add tortilla chips at the very last minute to keep them crisp.
• I let the chicken rest before chopping so it stays juicy.
• I sometimes grill the corn slightly for an extra smoky flavor.
• I taste the salad before serving and adjust with a pinch of salt if needed.

How to Serve BBQ Chicken Chopped Salad with Cilantro Ranch Recipe?

This salad works beautifully as a main dish for lunch or dinner. I love serving it in a large shallow platter for a restaurant-style presentation. Garnish with extra chopped cilantro, a drizzle of BBQ sauce, and lime wedges on the side. It also pairs well with garlic bread or grilled vegetables for a complete meal.

Nutritional Information

Here’s an approximate breakdown per serving:

• Calories: About 818 kcal
• Protein: Approximately 37g
• Carbohydrates: Around 49g
• Fat: About 54g

Values may vary depending on brands and ingredient substitutions.

Make Ahead and Storage

Refrigerating

Store the dressing separately in an airtight container in the refrigerator for up to one week. Keep salad components separate if prepping ahead.

Freezing

The full salad does not freeze well because the vegetables lose texture. However, cooked BBQ chicken can be frozen for up to 2 months.

Reheating

Reheat the chicken gently in a skillet or microwave before adding to freshly assembled salad. Avoid reheating the greens.

Why You’ll Love This Recipe

This salad checks all the boxes. Here’s why it stands out:

• It’s quick and easy to prepare, ready in under 30 minutes.
• The combination of smoky BBQ and creamy cilantro ranch is bold and satisfying.
• It’s customizable for different dietary needs and flavor preferences.
• It’s hearty enough to be a full meal, not just a side salad.
• It’s perfect for meal prep, gatherings, or weeknight dinners.