I’m so happy to share this Southwest BBQ Chicken Salad with you because it is hearty, colorful, and full of bold flavors. Tender chicken is glazed with tangy BBQ sauce and layered over crisp romaine lettuce, black beans, corn, avocado, and fresh tomatoes. A drizzle of ranch and a sprinkle of cilantro make each bite bright and satisfying. It is quick to prepare, fun to serve, and perfect for a family-friendly dinner or a filling lunch.
Level: Easy
Total Time: about 40 minutes
Prep Time: about 10 minutes
Cook Time: about 30 minutes
Yield: 6 servings
Course: Lunch or Dinner
Cuisine: Tex-Mex
I still remember the first time I tried this salad at home, and how quickly it became a favorite. The mix of BBQ chicken, fresh vegetables, and creamy avocado makes it feel indulgent yet fresh at the same time.
This salad stands out because it is an all-in-one meal. The chicken adds protein, the beans and corn add substance, and the romaine and toppings give crisp, fresh flavor.
It is perfect for busy weeknights, meal prep, or any time you want a colorful, satisfying dish that comes together in under an hour.
How to Make Southwest BBQ Chicken Salad
This salad brings together smoky, tangy chicken with fresh vegetables and a touch of creaminess. Here’s how it all comes together:
• Chicken breasts cut into thin cutlets and seasoned before grilling or pan-searing
• Homemade 5-ingredient BBQ sauce to baste the chicken
• Crispy tortilla strips for a crunchy topping
• Romaine lettuce, black beans, and corn as a fresh and hearty base
• Avocado, tomatoes, and red onion for creamy, juicy, and tangy flavors
• A lime-infused ranch drizzle and fresh cilantro to finish
It is a simple, layered salad with big flavor that comes together in just a few steps.
Ingredients
For the BBQ Sauce:
• 1 cup ketchup
• ¼ cup cider vinegar
• 3 tablespoons water
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 1 tablespoon yellow mustard
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
For the Southwest Chicken Salad:
• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• Cooking spray
• 2 6-inch corn tortillas
• 1 tablespoon canola oil
• 6 cups romaine lettuce, washed, dried, and chopped
• 1 15-ounce can black beans, rinsed and drained
• ½ cup frozen corn, thawed
• 6 cocktail tomatoes, quartered or sliced
• 1 avocado, peeled, pitted, and sliced
• ¼ red onion, thinly sliced
• Juice of 2 limes
• ¼ cup ranch dressing (homemade or store-bought)
• ¼ cup chopped fresh cilantro leaves
Directions
- Make the BBQ Sauce:
- Combine ketchup, cider vinegar, water, brown sugar, molasses, yellow mustard, salt, and pepper in a small pan.
- Cook over medium heat for about 5 to 10 minutes, stirring occasionally, until the flavors blend. Remove from heat.
- Prepare the Chicken:
- Cut each chicken breast in half horizontally to make thin cutlets. Trim any excess fat.
- Season both sides with salt and pepper.
- Cook the Chicken:
- Heat a grill or stovetop grill pan over medium-high heat and lightly spray with cooking spray.
- Cook chicken for 3 to 4 minutes per side until golden. Reduce heat to medium and brush both sides with BBQ sauce.
- Cook an additional 3 to 4 minutes per side until the thickest part reaches 160°F. Transfer to a platter and cover with foil to rest.
- Make Tortilla Strips:
- Cut the corn tortillas into thin strips.
- Heat canola oil in a small pan over medium-high heat and fry strips until golden and crisp. Drain on paper towels and sprinkle with salt while still hot.
- Assemble the Salad Base:
- In a large bowl, combine chopped romaine lettuce, black beans, and corn.
- Add Toppings:
- Slice the rested chicken into strips and layer on top of the lettuce.
- Add tomatoes, avocado, and red onion.
- Dress the Salad:
- Squeeze the juice of one lime over the salad.
- In a small bowl, mix ranch dressing with the remaining lime juice and drizzle over the salad.
- Add remaining BBQ sauce, sprinkle with cilantro, and top with tortilla strips. Serve immediately.
Process Details
• Cooking the Chicken: Cooking over medium heat keeps the chicken juicy while giving it a nice golden exterior.
• BBQ Sauce: Basting with the sauce at the end prevents burning while adding sweetness and tang.
• Crispy Tortilla Strips: Frying adds crunch and texture that contrasts with soft avocado and beans.
• Fresh Vegetables: Romaine, tomatoes, and corn provide a crisp, refreshing base.
• Dressing Balance: Lime and ranch add tanginess and creaminess to complement the BBQ chicken.
Tips for Success
• Use fresh, firm chicken breasts for the best texture.
• Avoid overcooking chicken to keep it tender.
• Cut vegetables and tortillas evenly for consistent bites.
• Make BBQ sauce ahead to save time.
• Use Greek yogurt in ranch for a lighter option.
• Serve immediately after dressing to keep lettuce crisp.
Serving Ideas
• Family Dinner: Serve as a full meal with tortilla strips on top.
• Lunch Box: Pack in a container for a hearty work or school lunch.
• Side Dish: Pair with cornbread or a simple rice dish.
• Extra Flavor: Add shredded cheese like cheddar or Mexican queso.
• Party Platter: Arrange salad on a large platter for sharing.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
• Separate Dressings: Keep BBQ sauce and ranch separate until serving to prevent soggy lettuce.
• Chicken Storage: Cooked chicken can be stored alone for up to 4 days.
• Freezing: Not recommended due to fresh vegetables and avocado.
• Reheating: Warm chicken gently on the stove or microwave before adding to salad.
Nutrition Info (Approximate per Serving)
• Calories: ~390
• Protein: ~16g
• Carbohydrates: ~52g
• Fat: ~15g
• Fiber: ~11g
• Sodium: ~1040mg
• Sugar: ~20g
This Southwest BBQ Chicken Salad is fresh, colorful, and packed with flavor. The combination of BBQ-glazed chicken, crisp vegetables, creamy avocado, and tangy ranch makes it a meal that is both satisfying and fun to eat.
I hope you enjoy making this salad as much as I do. It is quick, family-friendly, and a recipe you will want to return to again and again.
