It’s time for another salad and boy do I have a tasty one for you, a BBQ chicken ranch salad! This salad is a southwestern twist which uses BBQ chicken, avocado, corn and black beans. This is definitely a salad that eats like a meal and given that it takes less than 30 minutes to make, it’s perfect for light easy dinners! I used my favorite sweet baby rays and hidden valley ranch but feel free to use your favorites, it will be delicious either way! If it’s a nice day head outside and grill the chicken and corn…yum!

What are you waiting for? Go make it!

Ingredients

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
3 cups spinach
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup Avocado
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

Instructions

Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion avocado and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
Serve immediately, topped with tortilla strips.