• Lifestyles

Loaded BBQ Chicken Salad

Updated: Aug 4, 2020


BBQ chicken

  • 2 tbsp vegetable oil

  • 1 pound boneless skinless chicken thighs

  • 1 cup prepared bbq sauce

  • salt and pepper to taste

BBQ-yogurt ranch dressing

  • 1 cup buttermilk

  • 1/2 cup Greek yogurt

  • 2 tbsp thinly sliced chives

  • 2 tbsp minced parsley

  • 2 tsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup prepared bbq sauce


  • 1 romaine heart, shredded

  • 1/2 head green cabbage, shredded

  • 1 cup canned black beans, drained and rinsed

  • 2 roma tomatoes, diced

  • 2 fresh corn on cobb, charred under broiler and kernels removed (cobbs discarded)

  • 1/4 red onion, diced

  • 1/2 jicama, peeled and diced

  • 2 green onions, sliced on bias

BBQ chicken

  1. Place large skillet over medium-high heat. Once skillet is hot add oil.

  2. Generously season chicken thighs on both sides with salt and pepper.

  3. Sear thighs for 3 to 4 minutes. Lower heat to medium and flip thighs. Continue to cook for an additional 5 to 6 minutes or until thighs have just cooked through.

  4. Transfer thighs to a cutting board and allow them to rest for about 5 minutes. Chop chicken into bite sized pieces and transfer to a mixing bowl. Add bbq sauce and toss together until well coated. Set aside.


  1. Place all dressing ingredients into a mixing bowl and whisk together until smooth.

Assemble salad

  1. Combine romaine and cabbage together in a large bowl and toss together. Transfer mixture to a platter.

  2. Top greens with black beans, tomatoes, corn, red onion, jicama, and bbq chicken.

  3. Sprinkle salad with sliced green onion. Serve with dressing.

NOTE: The recipes are a gift from Spoon Fork Bacon, a food blog by friends Jenny and Teri. To learn more about this dish, such as the necessary ingredients, please visit https://www.spoonforkbacon.com/loaded-bbq-chicken-salad/#wprm-recipe-container-25724.

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