Description

Craving a vibrant, flavorful salad that’s hearty enough to be a meal? Amy’s Barbecue Chicken Salad is the perfect choice! This colorful dish combines juicy grilled chicken, crisp lettuces, sweet corn, black beans, and crunchy French fried onions, all brought together with a tangy ranch-barbecue dressing.

Ingredients

This salad comes together with ingredients that create a fresh, hearty dish. Here’s what you need and why each matters:

Skinless, Boneless Chicken Breast Halves (2): Provide lean protein and a smoky, grilled flavor.
Red Leaf Lettuce (1 head, rinsed and torn): Adds vibrant color and a tender, slightly sweet base.
Green Leaf Lettuce (1 head, rinsed and torn): Contributes crispness and a mild flavor.
Fresh Tomato (1, chopped): Brings juicy, bright acidity.
Cilantro (1 bunch, chopped): Infuses a fresh, herbaceous note.
Whole Kernel Corn (15.25 oz can, drained): Adds sweet, crunchy bursts.
Black Beans (15 oz can, drained): Provide earthy flavor and protein for heartiness.
French Fried Onions (2.8 oz can): Offer a crispy, savory crunch.
Ranch Dressing (½ cup): Creates a creamy, tangy base for the dressing.
Barbecue Sauce (½ cup): Adds smoky, sweet depth to the dressing.

Substitutions and Variations

Chicken: Use grilled chicken thighs, rotisserie chicken, or plant-based chicken for a vegetarian option.
Lettuce: Swap for romaine, spinach, or mixed greens for different textures.
Tomato: Use cherry tomatoes, grape tomatoes, or roasted red peppers for a twist.
Cilantro: Substitute with parsley or basil if cilantro isn’t preferred.
Corn: Replace with fresh grilled corn kernels or frozen corn (thawed).
Black Beans: Use pinto beans, kidney beans, or chickpeas.
French Fried Onions: Swap for crushed tortilla chips or toasted nuts for crunch.
Dressing: Adjust the ranch-to-barbecue sauce ratio (e.g., ¾ cup ranch, ¼ cup barbecue for milder flavor) or use a spicy barbecue sauce for heat.
Gluten-Free: Ensure French fried onions and barbecue sauce are gluten-free.
Add-Ins: Include avocado, shredded cheddar, or bell peppers for extra flavor.

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Instructions

Preheat the Grill:
- Preheat your grill to high heat (about 400–450°F/200–230°C).
- Lightly oil the grate to prevent sticking.
Grill the Chicken:
- Place 2 skinless, boneless chicken breast halves on the preheated grill.
- Cook for about 6 minutes per side, or until the juices run clear and an instant-read thermometer inserted into the center reads at least 165°F (74°C).
- Remove from the grill, let cool slightly (5–10 minutes), and slice into thin strips or bite-sized pieces.
Prepare the Salad:
- In a large mixing bowl, combine 1 head torn red leaf lettuce, 1 head torn green leaf lettuce, 1 chopped fresh tomato, 1 bunch chopped cilantro, 15.25 oz drained whole kernel corn, and 15 oz drained black beans.
- Toss gently to mix the ingredients evenly.
Assemble the Salad:
- Top the salad mixture with the sliced grilled chicken.
- Sprinkle 2.8 oz French fried onions evenly over the top for crunch.
Make the Dressing:
- In a small bowl, whisk together ½ cup ranch dressing and ½ cup barbecue sauce until smooth and well combined.
Serve:
- Serve the dressing on the side as a dipping sauce for individual portions, or drizzle over the salad and toss to coat lightly for a fully dressed salad.
- Divide into 8 portions and serve immediately for the freshest texture.

Cooking Tips

Even Chicken Cooking: Pound chicken breasts to an even thickness (about ½-inch) for uniform grilling.
Prevent Sticking: Oil the grill grate well and avoid moving the chicken too soon to ensure clean grill marks.
Crisp Lettuce: Rinse and dry lettuce thoroughly (use a salad spinner) to prevent a watery salad.
Customize Dressing: Taste the dressing and adjust with more ranch for creaminess or barbecue sauce for smokiness.
Keep Onions Crunchy: Add French fried onions just before serving to maintain their crisp texture.