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+ servings
bbq chicken salad with chickpeas and tomatoes in a white bowl.
5 from 7 votes

BBQ Chicken Salad

This bbq chicken salad is made with perfectly grilled bbq chicken, romaine, tons of veggies, and an avocado ranch dressing.
Prep 1 hour
Cook 10 minutes
Total 1 hour 10 minutes
Fat 19
Carbs 36
Protein 35
Yield 6

Ingredients

BBQ Chicken Salad

  • 15 oz. garbanzo beans drained and rinsed
  • 2 teaspoons lemon juice
  • 1 teaspoon sea salt separated
  • ½ teaspoon ground black pepper separated
  • 1.5 tablespoons avocado oil
  • 10 oz. sweet corn
  • 4-6 cups chopped romaine lettuce washed and dried
  • 10 oz. cherry tomatoes halved
  • cup feta crumbles
  • 1.5 lbs. BBQ chicken breast we used THIS recipe

Avocado Ranch Dressing

Instructions

  • Add the garbanzo beans to a bowl and toss with lemon juice, ¼ teaspoon of salt, and ⅛ teaspoon pepper. Set aside.
  • Heat the avocado oil in a large cast iron skillet over high heat. When the oil is hot, add the corn kernels. Season the corn with the remaining salt and saute for 8-10 minutes, tossing until the corn is golden brown. Remove the corn from the heat and set aside.
  • Add the romaine lettuce to a large salad bowl. Toss the cherry tomatoes, corn, garbanzo beans, and feta with the romaine lettuce.
  • Prepare the dressing. Add all of the ingredients for the dressing to a mason jar. Cover and shake the ingredients together until combined. Pour the dressing over the salad and toss.
  • Top with sliced BBQ chicken and enjoy.

Tips & Notes

  • You can make BBQ chicken for this recipe or use leftover BBQ chicken.
  • Feel free to replace the romaine lettuce with wherever lettuce you prefer.
  • If you are running short on time, skip the semi-homemade dressing and use plain ranch dressing.
  • This recipe was slightly updated on August 13, 2023.

Nutrition Facts

Calories: 446kcal | Carbohydrates: 36g | Protein: 35g | Fat: 19g | Fiber: 9g | Sugar: 8g