Southwest Bbq Chicken Salad
Elevate your salad game with this refreshing and flavor-packed Southwest BBQ Chicken Salad! Loaded with tender, BBQ-glazed chicken breast, crisp romaine lettuce, sweet corn, black beans, juicy grape tomatoes, and vibrant red bell peppers, this hearty salad is a celebration of bold, southwestern flavors. Topped with shredded cheddar cheese, crunchy crushed tortilla chips, and a drizzle of zesty homemade Southwest ranch dressing with a hint of chipotle spice, this easy 35-minute recipe is perfect for a quick lunch or a light dinner. Finished with a squeeze of fresh lime, this healthy and satisfying salad combines smoky, tangy, and savory notes in every bite, making it a crowd-pleaser for both family meals and casual gatherings.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cup BBQ sauce
- 1 tablespoon olive oil
- 6 cups romaine lettuce, chopped
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn, cooked (fresh or canned)
- 1 cup grape tomatoes, halved
- 1 medium red bell pepper, diced
- 0.25 cup red onion, finely diced
- 0.25 cup cilantro, chopped
- 0.5 cup shredded cheddar cheese
- 1 cup tortilla chips, crushed
- 1 piece lime
- 0.5 cup ranch dressing
- 1 tablespoon chipotle sauce (optional for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat a skillet or grill pan over medium-high heat and add olive oil.
Season the chicken breasts with salt and black pepper on both sides.
Cook the chicken for 4-5 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Brush BBQ sauce on the chicken during the last 2 minutes of cooking to glaze it. Remove from heat and let rest for 5 minutes before slicing into strips.
While the chicken is cooking, prepare the Southwest dressing by mixing ranch dressing, chipotle sauce (if using), and a squeeze of fresh lime juice in a small bowl. Set aside.
In a large salad bowl, toss together the chopped romaine lettuce, black beans, corn, grape tomatoes, diced red bell pepper, red onion, and cilantro.
Add the shredded cheddar cheese and crushed tortilla chips to the salad mixture and toss lightly to combine.
Top the salad with the sliced BBQ chicken.
Drizzle the Southwest dressing over the top before serving, or serve it on the side for individual portions.
Squeeze additional lime juice over the salad for a bright, zesty finish. Serve immediately and enjoy!
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5243 mg | 228% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 61.7 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4559 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
