BBQ ranch chicken salad loaded with black beans, corn, and a tangy ranch-BBQ dressing. Quick, filling, and great for meal prep!
In the Summer, I love cold dinners. Especially ones that come together really easily!
They also need to keep me full, which means I need protein and fiber in all of my meals.
This BBQ Ranch Chicken Salad is SO easy to make, and serves as a main dish salad because it has everything you need in it.
Keep reading to see what's in it, and what else you can add to it!
Ingredients
This salad serves 4 people and is ready in just a few minutes after the chicken cooks!
- Boneless skinless chicken breast
- Chili powder
- Garlic powder
- Salt and pepper
- BBQ sauce
- Canned black beans
- Canned corn
- Romaine hearts
- Ranch dressing
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Other Toppings to Add
This is a super simple base for the salad. Feel free to add any of your favorite toppings:
- Shredded cheddar or Monterey Jack cheese
- Diced avocado
- Red onion
- Tortilla strips or crushed tortilla chips
- Grape tomatoes
- Crispy fried onions
- Cilantro
- Bacon bits
How to Make
Step 1
In a slow cooker, place the chicken and add ¼ cup BBQ sauce, and half the chili powder, garlic powder, salt, and pepper. Add 1 cup of water and cook on LOW for 5-6 hours until chicken is fully cooked. Remove from the slow cooker, shred, and add back in.
Step 2
Heat a large skillet to medium heat. Add the drained black beans and corn, and sprinkle with the remaining chili powder, garlic powder, salt, and pepper. Heat for 5 minutes, stirring occasionally.
Step 3
In a small bowl, combine ¼ cup BBQ sauce and ¼ cup ranch dressing.
Step 4
In 4 bowls, divide the lettuce, chicken, beans, and corn. Drizzle the dressing over each one and serve.
How to Store Leftovers
Once everything has cooled to room temperature, store ingredients in an airtight container in the fridge and use up within 3-5 days.
In order to keep everything fresh and crisp, I recommend keeping the following in separate containers until you're ready to eat:
- Lettuce
- Dressing
- Chicken, corn, and beans can all go in one container
This is fine to eat cold. But keeping the chicken, corn, and beans in the same container makes it easy to heat up if you wanted!
What to Serve With This
This is basically a main dish, so you can eat it by itself! But if you want something a little extra, you can serve alongside an Italian loaf, or make your own bread!
Like This Recipe?
Check out my Easy Chicken Salad recipe, too!
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking my own?
Absolutely, and this would cut the prep time down drastically! Just shred the chicken off the bone and you're ready to go.
What's the best lettuce for a BBQ chicken salad?
I prefer Romaine because it has more nutrients than iceberg lettuce. You could also sprinkle some arugula in there for a new texture.
Can I make the dressing ahead of time?
Yes! Just mix the two ingredients together and keep in an airtight container in the fridge until you're ready to use.
Can I use frozen corn instead of canned?
Yep, I do this a lot! If you use frozen corn, just use a little over 1 cup to equal a can.
What can I add for extra crunch?
I love adding tortilla strips or crushed tortilla chips!
Print the Recipe
BBQ Ranch Chicken Salads
BBQ ranch chicken salad loaded with black beans, corn, and a tangy ranch-BBQ dressing. Quick, filling, and great for meal prep!
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup BBQ sauce
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained and rinsed
- 2 heads Romaine hearts, rinsed and chopped
- ¼ cup ranch dressing
Instructions
- In a slow cooker, place the chicken and add ¼ cup BBQ sauce, and half the chili powder, garlic powder, salt, and pepper. Add 1 cup of water and cook on LOW for 5-6 hours until chicken is fully cooked. Remove from the slow cooker, shred, and add back in.
- Heat a large skillet to medium heat. Add the black beans and corn, and sprinkle with the remaining chili powder, garlic powder, salt, and pepper. Heat for 5 minutes, stirring occasionally.
- In a small bowl, combine ¼ cup BBQ sauce and ¼ cup ranch dressing.
- In 4 bowls, divide the lettuce, chicken, beans, and corn. Drizzle the dressing over each one and serve.
Notes
Store leftovers in an airtight container in the fridge and use within 3-5 days.
To keep the ingredients from getting soggy, store the lettuce in one container; the chicken, beans and corn in one container; and the dressing in one container.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 500Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 101mgSodium: 1161mgCarbohydrates: 54gFiber: 10gSugar: 20gProtein: 45g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.
