Southwest BBQ Chicken Salad Recipe

Light and refreshing, this Southwest BBQ Chicken Salad is perfect for quick weeknight meals or lunches.
  • Ready in: 1 hour
  • Prep time: 30 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: 6

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  • 1½ pounds boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 1 tablespoon and 1 teaspoon Green Tea Peppercorn Seasoning , divided
  • ½ cup creamy ranch dressing
  • 2 (9 ounce) packages chopped Romaine lettuce
  • 2 medium tomatoes, chopped
  • 2 ripe avocados, pitted, peeled and chopped
  • 1 cup sweet corn kernels (canned or frozen and thawed)
  • 1 cup finely shredded Cheddar cheese
  • Tortilla strips or chips, optional

cooking methods

  • Grill


  1. Combine chicken, oil and 1 tablespoon Green Tea Peppercorn Seasoning in a gallon resealable freezer bag. Refrigerate 30 minutes or up to overnight.
  2. Prepare grill to medium heat. Remove chicken from bag; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes, basting with ¼ cup Smoky Bacon BBQ Sauce the last 2-3 minutes.
  3. Remove chicken from grill; let stand 5 minutes then slice. Meanwhile, in large mixing bowl, combine remaining ¼ cup Smoky Bacon BBQ Sauce, ranch dressing and 1 teaspoon Green Tea Peppercorn Seasoning. Add lettuce, tomatoes, avocados, corn and cheese; toss to coat.
  4. Divide among 6 dinner plates. Top with sliced chicken and sprinkle with tortilla strips, if desired.

Makes 6 servings. Serve with cornbread muffins.

Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

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Rated 5 out of 5 by from Delicious BBQ Chicken Salad! I whipped this together since I wanted something cool on a hot day. Totally LOVE the flavor!!! We swapped out Avocados for cucumbers and put dressing on top since one will be for lunch tomorrow. This is a new go-to recipe!!!
Date published: 2016-05-31
Rated 5 out of 5 by from New favorite! I've eaten there salads over the past two days. You can make it your own by adding any toppings you want (I added cucumber and red onion. I think hard boiled eggs would be awesome too!)... this salad just screams "summer"!
Date published: 2016-05-27
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