This BBQ Ranch Chicken Salad is the perfect combination of BBQ and ranch drizzled over juicy chicken, black beans, crisp lettuce, shredded cheddar, fresh veggies, and sprinkled with crunchy French-fried onions. This fresh and hearty salad makes an incredible lunch, or filling dinner, and it’s one of my faves!
I LOVE a big, hearty salad, and this chicken BBQ ranch salad is no exception! It’s brimming with fresh, crisp vegetables, which bring so much fiber and tons of nutrients to this meal. And then we have the protein punch of chicken, black beans, and cheddar.
But this BBQ Ranch Chicken Salad doesn’t just feel good to eat, it tastes good, too! The one-two punch of ranch and BBQ plus crispy French-fried onions sprinkled over a bed of fresh, crisp veggies? Yes, please!
Why I LOVE this recipe!
- Fresh & wholesome – Cool, crisp veggies + creamy avocado + lean chicken are the trifecta of wholesome meals. This BBQ ranch salad has it all!
- Super easy – This salad is so easy to make and is ready in under 20 minutes.
- Tastes amazing – I’ve said it before but I can’t help saying it again! The combo of flavors truly tastes divine.
- Perfect for meal prep – I love prepping all of the elements for this one ahead of time (except the avocado, which will brown if cut too early). This way, I can assemble an easy, healthy, and delicious lunch or dinner in just a couple of minutes!
Recipe Notes
This BBQ Ranch Chicken Salad recipe is as simple as promised! Just a 20 minutes prep for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make BBQ Ranch Chicken Salad to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- BBQ chicken – This recipe starts with my fast and easy 30-minute BBQ chicken breasts or Crockpot BBQ Chicken. The BBQ flavors infuse into the juicy chicken and make this salad recipe SO good!
- Lettuce – My favorite lettuce for BBQ ranch salad is romaine because it’s crisp and sturdy and can hold up to the other ingredients. Feel free to substitute another favorite mild-tasting lettuce if you prefer.
- Black beans – You’ll want one cup, which is about half a can, drained and rinsed.
- Pico de Gallo – Try my easy homemade Pico de Gallo or grab your favorite version from the store.
- Cucumber – I like using English cucumbers because the peel is thin and mild, and can be kept on. You can use other cucumbers too, but keep in mind that if they have a thicker skin, you may want to peel them first.
- Avocado – I like to cut the avocado in half, remove the pit, then scoop out the avocado from the peel. From there, I sliced the halves thinly and fan them out on the salad.
- Ranch dressing – Homemade Buttermilk Ranch makes the best BBQ ranch salad dressing! Or, grab your favorite bottle from the store.
- BBQ sauce – Use your favorite store-bought bottle or make your own homemade BBQ sauce.
- Cheese – I love to use shredded cheddar, but you can opt for pepper jack or Monterey Jack cheese.
- French fried onions – These add delicious crunch, basically sealing the deal on this incredible salad! Find French-fried onions in the condiments section of your grocery store.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- BBQ Ranch Chopped Salad– Add all of the ingredients to a large cutting board, then chop all of the ingredients into smaller bits. Scrape the salad into a large bowl and toss to make sure all of the ingredients are evenly incorporated and serve.
- BBQ Chicken Ranch Pasta Salad– Add 8-ounces cooked bow tie pasta and double the ranch and BBQ sauce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make BBQ Ranch Chicken Salad.
Chop the romaine lettuce and place it in a large bowl. Top with the chicken.
Add the black beans, pico de gallo, cucumber, and avocado.
Sprinkle with cheese and French fried onions.
Drizzle with ranch and BBQ sauce and serve.
Recipe Tips
- Wash and dry your lettuce well – For the best salads, you want your greens to be perfectly dry. Dab them well with paper towels or use a salad spinner before placing them in the bowl.
- Drain and rinse your black beans – If you add them to the salad with some of the liquid, it can discolor your salad and alter the flavor.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-chopped lettuce – Grab a bag of pre-chopped lettuce at the store for one less veggie to wash and prep.
- Swap in rotisserie chicken – While the BBQ chicken that I call for in this recipe is super delicious, there’s nothing wrong with using store-bought or leftover rotisserie chicken in a pinch – it will still be plenty tasty!
- Prep ahead – This BBQ ranch salad is definitely meal-prep friendly. Just chop the chicken and veggies and keep them in separate containers in the refrigerator. Then you’ll be able to assemble the salad in minutes!
What to Serve with BBQ Ranch Chicken Salad
Since this protein-based dinner has the delicious flavors of BBQ chicken and ranch, it will pair well with many of your favorite classic side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Meal Prep Instructions
To meal-prep this chicken BBQ ranch salad, chop your veggies (except the avocado) and cook your chicken. Keep individual components in separate containers, then cut up the avocado and assemble your salad with the prepared ingredients when it’s time to eat.
You can also assemble the salad (again, other than the avocado) a few hours ahead of time, such as for an easy make-ahead lunch. Just keep everything refrigerated or otherwise cool and store the dressing separately, then add the dressing and avocado right before eating.
Recipe FAQ’s
Should the chicken in chicken salad be hot or cold?
That’s completely up to you! Cold chicken is delicious in salads, but warming it up can help restore some of the juiciness and flavor.
How to store this recipe?
Store the salad separately from the dressing in an airtight container. If you store with the dressing, it can become soggy.
More EASY Salad Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy salad recipes here, or see a few of our readers favorite recipes below.
- Blackened Chicken Salad
- Burrata Arugula Salad
- Pesto Tortellini Salad
- Grinder Salad
- Chicken Caesar Pasta Salad
BBQ Ranch Chicken Salad
Ingredients
- 2 cups diced BBQ Chicken
- 1 head romaine lettuce, (or 2 hearts of romaine)
- 1 cup black beans, prepared, drained and rinsed
- 1 cup pico de Gallo
- 1 cup diced cucumber
- 1 avocado, sliced
- ¼ cup Ranch, or more to taste
- ¼ cup BBQ Sauce, or more to taste
- ½ cup shredded cheddar cheese
- ¼ cup french fried onions
Instructions
- Chop the romaine lettuce and place it in the base of the salad bowl.
- Top with the chicken, then add the black beans, pico de gallo, cucumber, and avocado.
- Sprinkle cheese and french fried onions over the top of the salad, then drizzle with ranch and BBQ sauce.
Recipe Notes
- BBQ chicken: Any similarly flavored or neutral chicken can be substituted.
- Cheddar cheese: Pepper jack or Colby Jack will work, too.
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