BBQ Chicken Salad with Buttermilk Cilantro Ranch
Tasty salad packed with bbq chicken, greens, scallions, Monterey Jack cheese, tomatoes, shredded carrots, crushed tortilla chips and topped with delicious buttermilk cilantro ranch
Ingredients
For the chicken:
- 3 boneless skinless chicken breasts
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- black pepper
- 1/2 tsp celery seed
- 1 tbsp olive oil
- 1/4 cup bbq sauce plus extra for finishing
For the dressing:
- 1/2 cup buttermilk
- 1/2 cup light sour cream or regular
- 1/2 cup light mayo or regular
- 1/2 cup cilantro
- 1 jalepeno seeded and stemmed
- 1 garlic clove
- 1-2 tsp white vinegar to taste
- salt and pepper to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp dried dill
For the salad:
- 6 cups romaine lettuce chopped
- 1 cup shredded MJ cheese
- 1 cup cherry tomatoes halved
- 1 cup crushed tortilla chips
- 1 cup shredded carrots
- 3 scallions sliced
Instructions
For the chicken:
- Cut chicken into bite sized cubes and place into a ziploc bag. Add the marinade ingredients and mix really well. Leave overnight.
- Heat 2 tbsp oil in a skillet over medium heat. Add the chicken and cook, stirring occasionally until the chicken is browned and fully cooked. Add a few tbsps of bbq sauce and mix well. Allow the sauce to caramelize a little onto the chicken, then remove from heat and set aside.
For the dressing:
- Mix ingredients in a blender cup and mix until smooth. Taste and adjust the salt/vinegar as needed.
For the salad:
- Place the lettuce and other ingredients onto the plate. Top with chicken and drizzle with dressing. Add the crushed tortilla chips on top. Serve with extra dressing.
Tried this recipe?Let us know how it was!