Ok so I know this picture isn’t the best, but this is one of the best salads even if she isn’t photogenic. It reminds me of when I used to eat Lean Cuisine BBQ Chicken Pizzas in college lol. If you are prepping this one for your salad of the week, make sure to leave the dressing, chicken, and tortilla strips on the side so it all stays fresh!

bbq chicken chopped salad

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• Author: cassidyeats

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Ingredients

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• romaine lettuce
• grated carrot
• red onion
• green onion
• corn
• cucumber
• 2 cans pinto beans, drained and rinsed
• monterey jack cheese, shredded
• cilantro
• grilled bbq chicken thighs
• tortilla strips, crushed tortilla chips, or corn tortillas to make your own
• bbq sauce

dressing:

• ranch

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Instructions

1. bbq chicken: marinade chicken in bbq sauce for at least 30 minutes prior to grilling. if you don’t want to be bothered with grilling chicken for this recipe, use store-bought rotisserie and toss it in a bit of bbq sauce. I like to grill chicken thighs in a cast iron skillet and let them cool while I prepare the rest of the salad.
2. if you are making your own tortilla strips: pre-heat the oven to 375 and line a baking sheet with parchment paper. cut the corn tortillas into thin strips, toss in a little avocado oil, and spread out evenly on the sheet. bake for 15 minutes, or until crispy.
3. drain and rinse pinto beans. add to a small bowl with a few tbsp of bbq sauce. stir and set aside.
4. time to chop! chop green onion, red onion, romaine, cucumber, cilantro, grilled bbq chicken.
5. cook the corn (I like to use frozen so I need time to microwave it separately) and let it cool
6. if you are eating right away, add it all to a bowl, mix, and enjoy. if you are making this for meal prep, keep the salad mix fresh by leaving the chicken, tortilla strips, and dressing on the side.
7. mix 1/4 cup ranch dressing with a little bbq sauce based on your preference. I prefer the ranch taste so I do about 1 tbsp.

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Notes

• if you don’t like onions, maybe do just green onion for this salad. I like red onion and green onion, so I used both, but you can always omit the red if it’s too much.