BBQ Ranch Chicken Salad

$- 2 cups cooked chicken, shredded - 4 cups mixed greens (romaine, spinach, arugula) - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or canned) - 1/2 cup red onion, thinly sliced - 1/2 cup shredded cheddar cheese - 1/4 cup cilantro, chopped - 1/3 cup BBQ sauce - 1/3 cup ranch dressing - Salt and pepper to taste - Optional: Tortilla strips for crunch The base of this salad is the mixed greens. They add crunch and provide vitamins. Romaine, spinach, and arugula each bring unique flavors. Next, we have chicken. It gives the salad protein, helping you feel full. Then, the cherry tomatoes add sweetness and color. Corn brings a pop of flavor and fiber. Red onion gives a sharp taste that contrasts well with the other ingredients. Cheddar cheese adds creaminess and richness. Cilantro brings a fresh, zesty flavor that brightens the dish. Finally, BBQ sauce and ranch dressing tie it all together, offering a sweet and savory punch. Feel free to make this salad your own! You can add avocado for creaminess or sliced bell peppers for extra crunch. If you want more protein, try black beans or chickpeas. For a kick, toss in jalapeños or hot sauce. If you prefer a lighter salad, swap ranch for yogurt or a vinaigrette. You can also skip the cheese for a dairy-free option. The tortilla strips add a nice crunch, but you can leave them out if you're watching carbs. The possibilities are endless! To start, prepare the chicken. If you have leftover rotisserie chicken, shred it into small pieces. If you are cooking raw chicken, grill or bake it until fully done. Let it cool, then shred it too. This chicken is the star of the dish, giving it a tasty, smoky flavor. Grab a large mixing bowl. Layer mixed greens at the bottom. I like a mix of romaine, spinach, and arugula for crunch and taste. Next, add halved cherry tomatoes, corn kernels, and red onion slices. Top this with shredded cheddar cheese for a creamy finish. Finally, gently fold in the BBQ-coated chicken, spreading it evenly. In a small bowl, mix ranch dressing with a tablespoon of BBQ sauce. This gives your dressing a fun twist. Drizzle this flavorful dressing over the salad. Sprinkle chopped cilantro on top for a fresh burst of flavor. Add salt and pepper to taste, then mix lightly to blend all the flavors. If you like a crunch, add tortilla strips just before serving. Enjoy this fresh and flavorful meal! For a detailed guide, refer to the Full Recipe above. To shred chicken, start with warm meat. Warm chicken is easier to pull apart. Use two forks to pull the meat into strips. This gives you nice, even pieces. If you have leftover rotisserie chicken, it's a quick option. Just remove the skin and shred it. For raw chicken, cook it fully first. Grill or bake until the inside is no longer pink. Let it cool before shredding. This helps keep the chicken juicy. When mixing your salad, start with the greens. Place them in a large bowl first. This gives a nice base for all the toppings. Add veggies like cherry tomatoes and corn on top. Layering helps keep everything fresh. When it’s time to mix, use clean hands. Toss the salad gently to avoid bruising the greens. You can add the shredded chicken last. This way, it stays mixed but not mashed. For extra flavor, consider these tips. Add a squeeze of lime juice right before serving. This gives a fresh kick to the salad. You can also sprinkle some chili powder or paprika for spice. If you like crunch, top with tortilla strips just before serving. They add a fun texture. Serve the salad chilled for the best taste. You can use large bowls or individual plates. Garnish with more cilantro for a pop of color. For the full recipe, check out the earlier section! {{image_2}} You can switch out the chicken for other proteins. Grilled shrimp adds a nice touch. You can also use beef for a heartier dish. Tofu works well too, especially if you marinate it first. Cooked bacon brings a smoky flavor that many love. Each protein gives a new taste to the salad. If you want a meat-free option, try chickpeas or black beans. They add protein and fiber. You can also use grilled veggies like zucchini or bell peppers. These add color and flavor. Consider using quinoa for a healthy grain option. It makes the salad filling and nutritious. Using seasonal ingredients can make your salad fresh and exciting. In summer, add fresh peaches or strawberries for sweetness. In fall, roasted butternut squash adds warmth. Use winter greens like kale for a hearty base. Seasonal swaps keep the salad vibrant and full of flavor all year long. For the full recipe, check out the BBQ Ranch Chicken Salad section. To keep your BBQ ranch chicken salad fresh, store it in the fridge. Use an airtight container to prevent moisture loss. Make sure to add the dressing just before serving. This keeps the greens crisp. Leftovers can last for 3 to 4 days in the fridge. If you're using leftover chicken, heat it gently. Place it in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts to avoid drying it out. You want the chicken warm, not hot. This keeps the flavors intact. For the best storage, use glass or BPA-free plastic containers. They seal tightly and keep food fresh. If you want to keep the salad crunchy, store the dressing separately. This keeps the greens from wilting. Remember, the right container makes all the difference! Yes, you can use store-bought BBQ sauce. It saves time and tastes great. Just pick a sauce you enjoy. Some sauces are sweeter, while others are smoky. This choice will change the salad's flavor. I often use a tangy sauce for a nice kick. BBQ ranch chicken salad lasts about three days in the fridge. Store it in an airtight container for the best results. Keep the tortilla strips separate if you want them crunchy. When you're ready to eat, just mix it all together again. To make the salad gluten-free, choose gluten-free BBQ sauce and ranch dressing. Many brands offer gluten-free versions. Always check the labels to be sure. You can also skip the tortilla strips or use gluten-free ones for crunch. Enjoy your healthy meal without worry! This blog post covered how to make a BBQ ranch chicken salad. We talked about key ingredients and their benefits, plus optional ones for your taste. I gave step-by-step instructions for prepping the chicken and mixing the salad. I also shared tips for shredding, mixing, and serving. In the end, feel free to get creative with variations and substitutions. Enjoy your tasty creation! Store leftovers well to keep it fresh. With this guide, you can make a delicious salad your way. Happy cooking!$

Delight in the flavors of summer with this BBQ Ranch Chicken Salad! This vibrant dish combines tender shredded chicken, fresh mixed greens, crunchy corn, and a zesty twist of ranch dressing to create a perfect meal in just 15 minutes. Ideal for gatherings or a quick lunch, this salad is sure to impress. Click through to discover the full recipe and make this delicious salad for your next meal!

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Ingredients

2 cups cooked chicken, shredded

4 cups mixed greens (romaine, spinach, arugula)

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or canned)

1/2 cup red onion, thinly sliced

1/2 cup shredded cheddar cheese

1/4 cup cilantro, chopped

1/3 cup BBQ sauce

1/3 cup ranch dressing

Salt and pepper to taste

Optional: Tortilla strips for crunch

Instructions

Begin by preparing the chicken: if using leftover rotisserie chicken, shred it into bite-sized pieces. If cooking from raw, grill or bake until cooked through, then shred once cooled.

In a large mixing bowl, combine the shredded chicken with BBQ sauce and toss until evenly coated. Set aside.

In a separate bowl, mix the ranch dressing with a tablespoon of BBQ sauce to give it a flavorful twist.

In a large salad bowl, layer the mixed greens as the base.

Add cherry tomatoes, corn, red onion, and shredded cheddar cheese on top of the greens.

Gently fold the BBQ-coated chicken into the salad, spreading it evenly throughout.

Drizzle the seasoned ranch dressing over the salad, and sprinkle with chopped cilantro.

Add salt and pepper to taste, mixing slightly to incorporate flavors.

For added texture, top with tortilla strips just before serving, if desired.

Prep Time: 15 mins | Total Time: 15 mins | Servings: 4

- Presentation Tips: Serve in large bowls or on individual plates, garnished with extra cilantro and a few tortilla strips on top for added crunch. A slice of lime on the side can add a refreshing zesty flavor!