Looking for a delicious, protein-packed salad that’s bursting with flavor? This BBQ Chicken Salad with Cilantro Ranch is the perfect mix of smoky, creamy, and crunchy goodness. It’s packed with fresh ingredients, loaded with nutrients, and incredibly satisfying without feeling heavy.

The BBQ chicken is juicy and caramelized, the cilantro ranch dressing is creamy with a zesty kick, and every bite is filled with crisp romaine, sweet corn, black beans, and crunchy tortilla chips. It’s the kind of salad that doesn’t feel like “just a salad” it’s a full, balanced meal that you’ll actually crave!

Plus, it’s super easy to customize! Use organic, high-quality ingredients like Primal Kitchen BBQ sauce and Chosen Foods avocado mayo for a healthier twist. Whether you’re meal prepping for the week, throwing together a quick weeknight dinner, or looking for a fresh summer meal, this salad is a winner.

My Favorite Brands to Use in This Recipe:

Bell & Evans Organic Chicken – Their chickens are raised without antibiotics or added hormones, fed a 100% organic, all-vegetable diet, and humanely cared for from hatch to harvest. What truly sets them apart is their air-chilled process. Instead of using chlorinated water baths like many brands, Bell & Evans air-chills their chicken resulting in better flavor, improved texture, and no added water weight. It means a crispier sear, juicier bites, and a more pure, natural taste. I trust it every time I want to serve something clean, simple, and truly delicious.
Organic Vegetables– Organic produce is grown without synthetic pesticides or GMOs, preserving natural nutrients and flavors while reducing exposure to toxins. Opting for fresh, organic vegetables ensures you’re getting the cleanest, most nutrient-dense ingredients in every bit.
Primal Kitchen BBQ Sauce – Unlike most mainstream BBQ sauces loaded with high‑fructose corn syrup, artificial sweeteners, or refined sugars, Primal Kitchen contains zero added sugar. It’s made entirely from USDA‑organic, Non‑GMO ingredients like tomato paste, apple & balsamic vinegars, mustard, spices, and tapioca starch, with no preservatives, MSG, or cane syrup. It delivers bold flavor without compromising on health offering a clean, transparent, and minimally processed alternative to typical supermarket options.
Chosen Foods Avocado Oil – Made from 100% pure avocados never blended with filler oils and naturally rich in healthy fats and antioxidants. With a high smoke point of 500°F, it’s perfect for everything from roasting to sautéing, without breaking down or turning toxic like some other oils. Plus, it’s a heart-healthy, neutral-tasting option that supports clean, anti-inflammatory cooking.

BBQ Chicken Salad with Cilantro Ranch Dressing

Print Recipe Pin Recipe

Ingredients

For the Cilantro Ranch Dressing

1/2 cup Buttermilk
1/2 cup Avocado Mayo (I like the brand Chosen Foods)
1/2 cup Sour Cream
1/2 cup Cilantro Leaves
1 medium Jalapeño, seeds removed
1 package Ranch seasoning (or assemble your own with parsley, chives, dill, garlic powder, onion powder, salt, and pepper)
1 clove Garlic

For the BBQ Chicken

1 lb Organic Chicken
1/2 cup BBQ Sauce (I like the brand Primal Kitchen)

For the Salad

1 head Organic Romaine Lettuce
1/2 cup Black Beans
1/2 cup Corn
1 cup Shredded Monterey Jack cheese
1 cup Cherry Tomatoes
1 package Almond Flour Tortillas (for the tortilla chips)
1/2 cup Carrots (shredded)
2 Green Onions (sliced)
1/4 cup Cilantro

Instructions

For the dressing: Add buttermilk, mayo, sour cream, cilantro, jalapeño, ranch seasoning, and garlic to a food processor or blender. Blend until smooth. Season to taste with salt.
Toss chicken thighs in BBQ sauce and let marinate for at least 30 minutes (or overnight for extra flavor).
Heat a cast-iron skillet over medium-high heat. Add oil and heat through. Or if you want to cook in air dryer/oven skip this step
Cook chicken for about 5 minutes per side until the sauce caramelizes and the chicken is fully cooked. Let rest before slicing.
Slice the almond flour tortillas into strips. Heat a pan over medium heat, add avocado oil, and cook the tortilla strips until golden and crisp. Let them cook until they have some color. In a large bowl, toss together romaine, black beans, corn, cheese, tomatoes, tortilla chips, carrots, green onions, and cilantro.
Top with sliced BBQ chicken and drizzle with cilantro ranch dressing.