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!
- 1/2 lb chicken breast tenderloins (or 1 cup diced precooked chicken)
- salt & pepper, to taste
- 2 tsp olive oil
- 1/4 cup BBQ sauce (such as Sweet Baby Ray's), plus more for topping if desired
- 1 heart romaine lettuce, chopped into bite size pieces (about 5 cups)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned sweet corn, drained
- 1/2 cup tomatoes, diced
- 1/4 cup green onions, diced
- 1/2 medium avocado, diced
- 1/4 cup pepper jack cheese, shredded
- 2 Tbsp fresh cilantro, chopped
- 1/4 cup Magical Chipotle Ranch Dressing (recipe link below!) or your favorite bottled ranch dressing (more or less to taste)
- 1/4 cup tortilla strips
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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.
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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.
Get the recipe for Magical Chipotle Ranch Dressing!