Description

Craving a fresh, flavorful salad that’s hearty enough to be a meal? What if you could whip up a vibrant, crowd-pleasing dish with grilled chicken and a tangy barbecue-ranch dressing in just 30 minutes? Say hello to Amy’s Barbecue Chicken Salad! This delicious recipe combines juicy grilled chicken, crisp lettuces, sweet corn, black beans, and crunchy French fried onions, all tied together with a zesty barbecue-ranch dressing.

Ingredients

For the Salad

Skinless, Boneless Chicken Breast Halves (2): Provide lean, juicy protein as the star of the salad.
Red Leaf Lettuce (1 head, rinsed and torn): Adds a colorful, tender base with a mild flavor.
Green Leaf Lettuce (1 head, rinsed and torn): Complements the red lettuce with crisp texture and freshness.
Fresh Tomato (1, chopped): Brings juicy sweetness and vibrant color.
Cilantro (1 bunch, chopped): Adds a fresh, herbaceous note with a citrusy kick.
Whole Kernel Corn (15.25 oz can, drained): Contributes sweet crunch and heartiness.
Black Beans (15 oz can, drained): Offer earthy flavor and protein-packed texture.
French Fried Onions (2.8 oz can): Provide a crispy, savory topping for crunch.

For the Dressing

Ranch Dressing (½ cup): Creates a creamy, tangy base for the dressing.
Barbecue Sauce (½ cup): Adds smoky, sweet, and slightly spicy flavor to the dressing.

Substitutions and Variations

Chicken Breasts: Use chicken thighs for juicier meat, rotisserie chicken for convenience, or grilled tofu or tempeh for a vegetarian option.
Lettuce: Swap with romaine, butter lettuce, or a spring mix; spinach or arugula add a peppery twist.
Tomato: Use cherry tomatoes (halved), diced red bell pepper, or sun-dried tomatoes for different textures.
Cilantro: Substitute with parsley or basil if cilantro isn’t preferred; omit for a milder flavor.
Corn: Replace with fresh corn (grilled or boiled, about 1½ cups), frozen corn (thawed), or diced zucchini.
Black Beans: Use pinto beans, kidney beans, or chickpeas; omit for a lighter salad.
French Fried Onions: Swap with crushed tortilla chips, croutons, or toasted nuts (e.g., almonds or pecans).
Ranch Dressing: Use Caesar, blue cheese, or a dairy-free ranch for dietary needs.
Barbecue Sauce: Choose a spicy, sweet, or smoky variety; use a low-sugar version for dietary preferences.
Vegetarian Option: Replace chicken with grilled tofu, tempeh, or plant-based chicken; ensure ranch and barbecue sauce are vegan.
Gluten-Free: Use gluten-free French fried onions (or substitute with gluten-free tortilla chips) and ensure barbecue sauce is gluten-free.

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Instructions

Prepare the Grill:
- Preheat the grill to high heat (about 400–450°F/200–230°C).
- Lightly oil the grate with vegetable oil using a brush or paper towel to prevent sticking.
- Tip: Ensure the grill is clean and hot for clear grill marks and even cooking; use a grill pan or oven broiler if a grill isn’t available.
Grill the Chicken:
- Place 2 skinless, boneless chicken breast halves on the preheated grill.
- Cook for about 6 minutes per side, or until the juices run clear and an instant-read thermometer inserted into the center reads at least 165°F (74°C), about 12–15 minutes total.
- Remove from the grill, let rest for 5 minutes, then slice into thin strips or bite-sized pieces.
- Tip: Pound chicken to an even thickness for uniform cooking, and let it rest to retain juices before slicing.
Prepare the Salad Base:
- In a large mixing bowl, combine 1 head torn red leaf lettuce, 1 head torn green leaf lettuce, 1 chopped fresh tomato, 1 bunch chopped cilantro, 15.25 oz drained whole kernel corn, and 15 oz drained black beans.
- Toss gently with tongs or clean hands to mix evenly, about 1–2 minutes.
- Tip: Rinse and dry lettuce thoroughly to avoid a soggy salad; chop tomatoes and cilantro just before assembling to maintain freshness.
Assemble the Salad:
- Transfer the salad mixture to a large serving bowl or platter.
- Arrange the sliced grilled chicken evenly over the top.
- Sprinkle 2.8 oz French fried onions over the salad for crunch.
- Tip: Add French fried onions just before serving to maintain their crispiness; layer ingredients for a colorful presentation.
Make the Dressing:
- In a small bowl, whisk together ½ cup ranch dressing and ½ cup barbecue sauce until smooth, about 30 seconds.
- Tip: Adjust the ratio (e.g., more ranch for creaminess, more barbecue for smokiness) to taste; use a fork or small whisk for a smooth blend.
Serve:
- Serve the dressing on the side in a small bowl or pitcher for dipping or drizzling, or toss it with the salad just before serving to coat evenly.
- Pair with crusty bread, cornbread, or iced tea for a complete meal.
- Tip: If tossing, add dressing gradually to avoid overdressing; serve immediately to keep the lettuce crisp.