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–+ servings
bbq chicken salad with cilantro dressing poured on top.

Barbeque Chicken Salad

5 from 2 votes
This barbeque chicken salad has awesome flavor, texture, and crunch, and tastes better than takeout! It's easy for meal prep (and leftovers the next day). Topped with a creamy cilantro jalapeno ranch dressing, it will be one of your new favorite salad recipes!
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Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings: 6
Author: Molly Thompson

INGREDIENTS

For the salad:

  • 2 1/2 cups rotisserie chicken shredded with 1/2 cup sugar free BBQ sauce (I like primal kitchen) OR 1 serving bbq chicken in the slower cooker
  • 8 cups romaine lettuce (could also use spinach)
  • 1 cup black beans drained & rinsed
  • 1 cup canned corn kernels (fire roasted if you can find it)
  • 1 cup grape tomatoes halved
  • 1-2 avocados chopped
  • 1/2 cup red onion thinly sliced
  • 1/4 cup cilantro finely chopped
  • Optional toppings: shredded mexican cheese or cheddar cheese, sour cream, tortilla strips

Creamy Cilantro Jalapeno Dressing

  • 3/4 cup paleo mayo (I like primal kitchen)
  • 1/2 cup full fat canned coconut milk shaken first to combine cream and liquid
  • 1/2 cup cilantro tightly packed about 1/2 bunch
  • 1 tablespoon honey omit for whole30 option
  • Juice from 1/2 a lime
  • 2 teaspoons dried chives
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon smoked paprika
  • 1 clove of garlic or 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 jalapeno roughly chopped with or without seeds for more spice *see notes
  • 1/4 cup mild salsa verde (see notes)
  • 3 tablespoon almond milk (more or less depending on your consistency preference)

INSTRUCTIONS

  • Add all of the ingredients, except for the almond milk, to a food processor or blender and puree until smooth, scraping sides down as needed. Add the almond milk a few tablespoons at a time until you reach your desired consistency. Place in the refrigerator to chill before using.
    3/4 cup paleo mayo, 1/2 cup full fat canned coconut milk, 1/2 cup cilantro tightly packed, 1 tablespoon honey, Juice from 1/2 a lime, 2 teaspoons dried chives, 1/2 teaspoon dried dill, 1/4 teaspoon smoked paprika, 1 clove of garlic, 1/2 teaspoon salt, 1 jalapeno roughly chopped, 1/4 cup mild salsa verde, 3 tablespoon almond milk
  • If you are using rotisserie chicken, add it to a medium bowl and toss with BBQ sauce. Set aside.
    2 1/2 cups rotisserie chicken shredded with 1/2 cup sugar free BBQ sauce (I like primal kitchen)
  • Prep all of your ingredients including draining the beans and corn and chopping the onion, avocado and tomato. Add the lettuce to a large bowl and top with BBQ chicken, black beans, corn, tomatoes, avocado, onion and cilantro. Top with any additional ingredients and serve with cilantro lime ranch dressing.
    8 cups romaine lettuce, 1 cup black beans, 1 cup canned corn kernels, 1 cup grape tomatoes, 1-2 avocados, 1/2 cup red onion, 1/4 cup cilantro, Optional toppings: shredded mexican cheese or cheddar cheese, sour cream, tortilla strips

Notes

For the dressing:
You can swap a fresh jalapeno for 3/4 cup pickled jalapeno.
You can swap the salsa verde for 1 can of diced green chilis.
Add more almond milk if you want the dressing thinner.
Storage: If salad is fully assembled, eat within 1-2 days. If possible, store leftover salad ingredients separately in airtight containers in the fridge for up to 4 days. Store leftover dressing in the fridge for up to 2 weeks.
*Nutrition facts do not include dressing

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 33.2g | Protein: 40.9g | Fat: 11.3g | Fiber: 9.2g | Sugar: 11.9g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!