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BBQ Chicken Chopped Salad with Cilantro Ranch Recipe
Ben Carraoli

BBQ Chicken Chopped Salad with Cilantro Ranch Recipe

I recently made this BBQ Chicken Chopped Salad with Cilantro Ranch, 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Once slightly cooled, chop the chicken into bite-sized pieces. Cutting it small ensures every forkful gets a perfect balance of flavors.
  5. In a large bowl, combine romaine lettuce, black beans, corn, carrots, tomatoes, green onions, cilantro, and shredded cheese. Toss gently so everything distributes evenly.
  6. 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.

Notes

  • 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.