This salad combines sweet & tangy BBQ chicken, black beans, corn, and tons of fresh veggies tied together with a spicy kick of chipotle ranch. If you like CPK's Original BBQ Chicken Chopped Salad, you'll love this at-home version!
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Main Course, Salad
Cuisine: American
Servings: 2
Ingredients
1/2lbchicken breast tenderloins(or 1 cup diced precooked chicken)
salt & pepper,to taste
2tspolive oil
1/4cupBBQ sauce (such as Sweet Baby Ray's),plus more for topping if desired
1heartromaine lettuce,chopped into bite size pieces (about 5 cups)
1/2cupcanned black beans,drained and rinsed
1/2cupcanned sweet corn,drained
1/2cuptomatoes,diced
1/4cupgreen onions,diced
1/2mediumavocado,diced
1/4cuppepper jack cheese,shredded
2Tbspfresh cilantro,chopped
1/4cupMagical Chipotle Ranch Dressing (recipe link below!) or your favorite bottled ranch dressing (more or less to taste)
1/4cuptortilla strips
Instructions
Heat olive oil in a skillet over medium high heat. Pat the chicken dry with paper towels and season on both sides with salt and pepper. Add seasoned chicken to skillet and cook in an even layer until browned and cooked through, about 4-5 minutes per side. Transfer to a cutting board, allow to cool slightly and chop into bite size pieces. Transfer to a bowl and toss with BBQ sauce. If using precooked chicken, transfer to a bowl and toss with BBQ sauce.
In a large bowl, combine romaine lettuce, black beans, sweet corn, tomatoes, green onions, avocado, pepper jack cheese, cilantro & dressing and toss to combine. Divide into serving bowls and top with tortilla strips and an extra drizzle of BBQ sauce and/or dressing, if desired.