Need a salad that's not going to leave you hungry in 1 hour? This 1 serving BBQ chicken salad is packed with veggies, topped with cheese, tangy bbq chicken and creamy ranch. Super easy to make and perfect for meal prep for the week or a fulfilling dinner!
I am obsessed with salads because they are packed with nutrition, keep me full for hours, and do not require much cooking. This BBQ chicken salad fits that bill perfectly. It's got 5 different veggies, lots of protein from the chicken and cheese, and livens your tastebuds with the ranch and bbq sauce.
Ingredients needed
This section explains how to choose the best ingredients for this BBQ Chicken Salad recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
4 ounce skinless chicken breast cutlet - this is just a piece of chicken breast that has been sliced thin. Cook a whole pound of chicken breast cutlets and then meal prep your BBQ chicken salads. You can also grill the chicken during the Summer!
salt, pepper, garlic powder to taste
¼ Cup BBQ Sauce, plus more for drizzling - I use a sugar free BBQ sauce made from G-hughes. I have tried many homemade recipes and I just do not like them.
3 Cups chopped romaine lettuce - or any lettuce you like.
⅓ Cup halved cherry tomatoes
¼ Cup shredded cheddar cheese - crumbled blue cheese or Monterey Jack cheese would also be amazing in this salad!
¼ Cup sliced avocado
¼ Cup shredded carrot
2 Tablespoons ranch dressing - I use my own homemade Greek Yogurt ranch Dressing or I use a store bought greek yogurt ranch dressing. This cuts the calories without compromising on taste.
¼ cup thinly sliced red onion - optional
How to make a satisfying BBQ chicken salad
This section explains how to make this bbq chicken salad recipe, step by step. For a full printable recipe, see the recipe card below.
Heat a non-stick skillet over medium high heat. Season the chicken with salt, pepper and garlic powder. Cook the chicken for a few minutes on both sides, until cooked through. A meat thermometer inserted in the thickest part will read 165F. Remove from the skillet to a cutting board and let rest for 10 minutes. Cut into bite-sized pieces.
In a small bowl, combine the chicken breast pieces with the bbq sauce. The bbq sauce will cool the chicken substantially so heat in the microwave if you prefer your bbq chicken to not be cold.
Assembled the bbq chicken salads by adding the romaine to a large salad bowl. Now pile on the BBQ chicken, cherry tomatoes, sliced avocado, carrots, red onion, cheese, and finally top with the ranch dressing and drizzle with more BBQ sauce if desired.
Pro tip:
- Be sure you check the temperature of your chicken breast so it is not over or under cooked. Dry chicken is always a result of over cooked chicken!
How to easily meal prep a salad
- Keep your salad green separate from any wet or moist foods. So for this salad, I would combine the salad, carrots, onion, and cheese in a separate container or zip top bag.
- I would have my meat in a separate container or zip top bag.
- I would wait until I was ready to eat to cut the avocado, or use an avocado saver.
- I would have my dressing ready to go in a small dressing container.
More hearty salad recipes
- Shrimp spring roll bowl with peanut lime dressing
- Chicken salad lettuce wraps
- Chicken Caesar salad pizza
- Apple cider vinegar dressing
- Greek chicken bowls
Recipe Card
Satisfying BBQ Chicken Salad
Ingredients
- 4 ounce chicken cutlet
- salt, pepper, garlic powder to taste
- ¼ Cup BBQ Sauce plus more for drizzling
- 3 Cups chopped romaine lettuce
- ⅓ Cup halved cherry tomatoes
- ¼ Cup sliced avocado
- ¼ Cup shredded carrot
- ¼ cup thinly sliced red onion optional
- ¼ Cup shredded cheddar cheese
- 2 Tablespoons ranch dressing
Method
- Heat a non-stick skillet over medium high heat. Season the chicken with salt, pepper and garlic powder. Cook the chicken for a few minutes on both sides, until cooked through. A meat thermometer inserted in the thickest part will read 165F. Remove from the skillet to a cutting board and let rest for 10 minutes. Cut into bite sized pieces.
- In a small bowl, combine the chicken breast pieces with the bbq sauce. The bbq sauce will Coll the chicken substantially so heat in the microwave if you prefer your bbq chicken to not be cold.
- Assembled the salads by adding the romaine to a large salad bowl. Now pile on the BBQ chicken, cherry tomatoes, sliced avocado, carrots, red onion, cheese, and finally top with the ranch dressing and more BBQ sauce if desired.
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