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A large serving bowl rests on top of a striped mat. In the bowl is the Barbecue Chicken Ranch Salad, full of lettuce, chicken, veggies, black beans, crispy shallots, and topped with barbecue sauce and ranch dressing.

Barbecue Chicken Ranch Salad

This recipe combines two of our favorite condiments (barbecue sauce and ranch) with chicken, corn, tomatoes, black beans, green onions, and crispy shallots.
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Prep Time:15 minutes
Cook Time:38 minutes
Total Time:53 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 6

Ingredients

Chipotle Buttermilk Ranch

  • ½ cup sour cream
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1 tsp dried dill
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¾ tsp sugar
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ chipotle pepper powder, leave out if you don’t like spicy
  • ½ tbsp lemon juice

Crispy Shallots

  • 3 shallots, sliced thin and evenly
  • ½ cup canola or other neutral oil, enough to cover shallots
  • Salt, to taste

Salad

  • 2 romaine lettuce heads, chopped
  • 1 pound chicken thighs, boneless and skinless
  • 1 cup barbecue sauce, divided
  • 1 cup frozen fire roasted corn, thawed
  • 1 cup diced Roma tomatoes
  • 1 cup black beans, drained
  • ½ cup diced green onions

Instructions

  • Preheat the oven to 400F. For easier cleanup, line a baking sheet with parchment.
  • Place ½ cup barbecue sauce in a bowl (reserve the rest for later), and brush it onto both sides of the chicken thighs.
  • Bake the chicken for 30 minutes or until the internal temp is 165F. Remove the chicken from the oven and let it rest before cutting it into bite sized pieces.
  • Add the shallots to a microwave safe bowl and cover them with oil. Microwave the shallots for 5 minutes, then stir them and microwave for another minute. Stir again, microwave another 30 seconds to a minute, stir, and so on until shallots are golden brown but not burnt (about 7-8 minutes total).
  • Using a slotted spoon, remove the shallots and place them on a paper towel lined plate to cool and crisp. Season the shallots with salt.
  • Mix the ranch ingredients together.
  • Place the lettuce, diced cooked chicken, corn, tomatoes, black beans, and green onions in a large salad bowl.
  • Toss the salad with your desired amount of ranch dressing and all of the reserved barbecue sauce.
  • Top the salad with the crispy shallots and enjoy!