BBQ Chicken Salad
This bbq chicken salad is made with perfectly grilled bbq chicken, romaine, tons of veggies, and an avocado ranch dressing.
Servings: 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
- ⅓ cup feta crumbles
- 1.5 lbs. BBQ chicken breast we used THIS recipe
Avocado Ranch Dressing
- ⅓ cup ranch dressing
- ½ large avocado
- ½ tablespoon white wine vinegar
- 1 garlic clove
- 1 tablespoon lemon juice
- ½ teaspoon dried chives
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
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.
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
Calories: 446kcal | Carbohydrates: 36g | Protein: 35g | Fat: 19g | Fiber: 9g | Sugar: 8g