Mixed greens tossed with tomatoes, corn, green onions, cilantro, jicama, chicken, barbecue sauce and ranch dressing make the most amazing BBQ Chicken Salad!
Total Time15 minutesmins
Course: Main Course, Salad
Cuisine: American
Keyword: salad with chicken, barbecue sauce, and ranch dressing
2cupsshredded chickenone pound - rotisserie, or left over is perfect
1cupcanned sweet cornfresh or defrosted/frozen
2Roma tomatoeschopped - about 1 cup
1cupjicamajulienne cut into thin strips
1cupgrated cheddar cheese
0.5cupchopped cilantro
.25cupdiced green onions
.25cupbarbecue sauceor more if desired
.25cupranch dressingplus more for serving
Crispy Tortilla Strips
4corn tortillas, cut into thin stripsor 0.5-cup crumbled tortilla chips
0.5cupolive oil
Instructions
Salad
Place lettuce in a large bowl; add the diced tomatoes, corn, jicama sticks, green onions, cilantro, grated cheese, and chicken.
Pour the ranch dressing and barbecue sauce over the top of the salad and gently toss to combine.
Serve immediately topped with crispy tortilla strips or crushed tortilla chips.
Tortilla Strips
Heat 0.5-cup of oil in a non-stick skillet over medium-high heat. Cut the tortilla into .25-inch strips, and fry them in batches until crispy.
Remove from skillet and drain on paper towels. Repeat with remaining tortillas. Season with sea salt and set aside.
Notes
Season the chicken breasts with southwest seasoning (or seasoning of your choice) and cook in an Instant Pot for 8 minutes on High pressure with 1-cup of chicken stock. Allow pressure to naturally release (about 11 minutes) and shred on a plate with two forks.
Make this salad your own by substituting diced red onion; cherry tomatoes cut in half. Add 1-cup of black beans; one avocado cut into chunks.
Colby Jack or a combination of cheddar cheese and Monterrey Jack cheeses are delicious as well.