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–+ servings
Southwest BBQ chicken salad with grilled chicken, romaine, spinach, black beans, corn, tomatoes, avocado, tortilla strips, and cilantro.
Reynaldo’s Cocina 📍

Southwest BBQ Chicken Salad

A fresh Southwest BBQ chicken salad loaded with grilled chicken, black beans, corn, avocado, tortilla strips, and a smoky sweet BBQ finish.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken
  • 2 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup Sweet Baby Ray's Original BBQ Sauce
Salad
  • 2 large romaine hearts chopped
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1 cup black beans drained
  • 1 cup corn
  • 1/2 cup tortilla strips
  • 1/2 cup shredded cheese
  • 2 tbsp fresh cilantro chopped
Optional Dressing
  • Ranch dressing
  • BBQ sauce for drizzling

Equipment

  • - Grill pan or outdoor grill
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Tongs
  • Measuring cups and spoons
  • - Small mixing bowl
  • - Serving bowl

Method

  1. Add chicken to a large bowl. Season with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to coat.
  2. Heat a grill or grill pan over medium high heat. Cook chicken for 5 to 7 minutes per side until fully cooked and lightly charred.
  3. Lower the heat and brush Sweet Baby Ray's Original BBQ Sauce over the chicken. Cook for 30 to 60 seconds per side to caramelize the sauce. Remove from heat and rest for 5 minutes.
  4. Prepare the salad ingredients by chopping the romaine, halving the tomatoes, dicing the avocado, draining the black beans, and preparing the corn.
  5. Add romaine to a large serving bowl as the base.
  6. Layer black beans, corn, cherry tomatoes, avocado, shredded cheese, and tortilla strips over the romaine.
  7. Slice the rested BBQ chicken against the grain and place over the salad.
  8. Finish with chopped cilantro. Drizzle with ranch dressing or additional BBQ sauce if desired before serving.

Notes

• Add BBQ sauce near the end of cooking so the sugars caramelize instead of burning.
• Rest the chicken before slicing to help retain moisture.
• Build the salad in layers for a stronger presentation.
• Add tortilla strips immediately before serving to maintain their crunch.
• Sweet Baby Ray's Original BBQ Sauce provides a smoky sweet flavor that balances the fresh vegetables.
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