BBQ Ranch Chicken Salad

BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch.

Prep Time10

Course: Main Course, Salad

Cuisine: American

Servings:

3 heads Romaine lettuce chopped, about 12 cups
10 ounces grape tomatoes sliced in half
4 mini or 1 English cucumber cut into bite-size pieces, about 1 cup
1 red bell pepper seeded and cut into bit size pieces, about 1 cup
1 yellow bell pepper seeded and cut into bit size pieces, about 1 cup
2 raw ears of corn kernels removed or (1) 15.25-ounce can of corn, drained
½ red onion sliced thin and chopped OPTIONAL
15.5 ounce can of black beans drained and rinsed
2 cups cooked chicken cut into bite size pieces
4 ounces cheddar or pepper jack cheese cut into matchsticks or shredded, about 1 cup
¼ cup fresh cilantro chopped
2 cups corn chips, crushed tortilla chips, or tortilla strips

Combine lettuce, tomatoes, cucumber, bell pepper, corn, onion, black beans, chicken, cheese, and cilantro in a large bowl or on a platter. (I like to use these half-sheet pans as pictured for a prettier presentation.) Top with corn chips or tortilla chips.
Combine the ranch dressing with the barbecue sauce and stir well. Serve with dressing on the side or tossed together. Leftover dressing will keep nicely in the refrigerator for up to two weeks.