BBQ Chicken Salad, made with crunchy romaine, sweet corn, sharp red onions, juicy tomatoes, fresh cucumber, shredded cheese, crunchy tortilla chips and a barbecue ranch dressing is fresh, filling, creamy, tangy, and just down right delicious.
Season boneless, skinless chicken breasts with seasoned salt.
Grill chicken for 5 minutes on first side, flip and grill another 4 minutes.
Brush with BBQ Sauce and continue cooking for 2 more minutes. Flip chicken and brush the opposite side with BBQ sauce. Cook for 2-4 more minutes, or until chicken reaches an internal temperature of 165 degrees.
Remove chicken from grill and let rest for 5-10 minutes before slicing.
Make the BBQ Ranch Salad Dressing
Mix ½ cup ranch dressing with 2 tablespoons barbecue sauce.
Assemble the Salad
Toss lettuce with tomatoes, corn, onions, cheese, and cucumbers. Top salad with sliced BBQ chicken and tortilla strips. Drizzle with BBQ Ranch Dressing and serve.
If you happen to have fresh corn on the cob, throw your corn on the grill while you grill the chicken for an additional layer of flavor.
Use your family's favorite barbecue sauce for the dressing and the chicken. I love using one without high fructose corn syrup.
If you can't find tortilla strips, replace with crushed tortilla chips.
I love using shredded Colby Cheese, but cheddar or mozzarella work as well.
Feel free to leave out the onions, cucumber, corn, or tomatoes based on your family's preferences.