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salad in bowl topped with shredded bbq chicken and vegetables
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BBQ Chicken Salad

Enjoy the famous CPK BBQ Chicken Salad at home with this easy recipe! It's loaded up with all of your favorite ingredients, including crunchy tortilla strips, creamy ranch dressing and juicy, sweet bbq chicken. This salad is perfect for meal prep and guaranteed to become your new favorite salad recipe!
Servings: 4 people
Prep Time: 15 minutes
Total Time: 15 minutes
Author: Whitney Bond
Course: Main Course, Salad
Cuisine: American

Ingredients

  • 8 cups chopped romaine lettuce, approximately 2 romaine hearts
  • ½ cup fresh cilantro leaves
  • ½ cup ranch dressing
  • 1 cup jicama, julienned
  • ½ cup red onion, finely diced
  • ½ cup black beans, drained and rinsed from a can
  • ½ cup corn, drained and rinsed from a can
  • 1 roma tomato, diced
  • 1 cup cheddar cheese, shredded
  • 1 avocado, diced
  • 1 cup tortilla strips, or crumbled tortilla chips
  • 2 cups cooked chicken *see notes in the blog post above, diced or shredded
  • ⅓ cup bbq sauce

Instructions

  • In a large bowl, toss chopped romaine lettuce and fresh cilantro leaves with ranch dressing, until the lettuce is completely coated.
  • Divide the dressed lettuce between four bowls.
  • Top with the jicama, diced red onion, black beans, corn, diced tomato, shredded cheddar cheese, diced avocado and tortilla strips.
  • In a separate bowl, toss the cooked chicken with bbq sauce, then place it on top of the salad. Sprinkle with salt and pepper to taste. Serve immediately.

Notes

  • To make this salad vegetarian, omit the chicken and replace it with extra black beans, or cooked, diced tempeh, tossed in bbq sauce.
  • To make this salad vegan, follow the instructions above to make it vegetarian. Also, omit the cheddar cheese and use this recipe for Vegan Avocado Ranch Dressing.
  • To make this recipe keto, omit the black beans and corn. Use this recipe for Keto BBQ Sauce.

Nutrition Facts

Calories 598kcal (30%)Carbohydrates 38g (13%)Protein 34g (68%)Fat 35g (54%)Saturated Fat 9g (45%)Polyunsaturated Fat 10gMonounsaturated Fat 11gCholesterol 96mg (32%)Sodium 793mg (33%)Potassium 995mg (28%)Fiber 10g (40%)Sugar 14g (16%)Vitamin A 8947mg (179%)Vitamin C 21mg (25%)Calcium 281mg (28%)Iron 3mg (17%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!