Craving something fresh, fast, and full of flavor? This Southwest BBQ Chicken Salad piles sweet corn, hearty black beans, juicy tomatoes, and melty cheese onto a crisp bed of romaine lettuce topped with crispy tortilla strips and has dinner on the table in under 20 minutes!
Whether you're running low on time or just craving a quick, satisfying meal, this salad checks all the boxes—flavor, nutrition, and a whole lot of yum, with zero stress involved.
This salad was inspired by the Dr. Ranchero I always order at Doc Green’s. I love grabbing it when I’m out, but making it at home with fresh ingredients is just as satisfying—and way easier on the wallet.
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Ingredient Photo
Ingredient Notes and Substitutions
- Chicken: Diced boneless skinless chicken breasts are my go-to in this particular recipe because they cook faster than I can say “dinner’s in 20.” Chicken tenders or thighs work just as well. If you’ve got leftover chicken or cut-up rotisserie chicken hanging around that's even better—zero cooking required, which is the dream.
- Lettuce: I grab romaine that’s already washed, chopped, and ready to roll because why not make life easier? Use whatever leafy greens you love or need to use up. Spinach, spring mix, that random bag you forgot in the back of the fridge—go wild.
- Tomatoes: I pick whatever looks best at the store that week. Roma tomatoes, cherry tomatoes—there’s no wrong answer here, unless they’re squishy. Then it’s a hard pass.
- Beans: Black beans are the classic choice in a southwest salad, but if you only have pinto or kidney beans, I won’t tell. Beans are beans and they bring the protein.
- Corn: I usually use canned corn because it’s just sitting there, ready to impress. Thawed frozen corn or cooked fresh corn work too. I’ve even tossed in southwest-style corn for a little extra flavor.
- Cheese: I’m usually a “whatever’s in the fridge” kind of gal when it comes to cheese. The day I made the salad for these photos, I thought I had shredded cheese... turns out I did not. So there I was, grating a block like it was 1985. Do you ever have those grocery-list-fail weeks? Thankfully, I had the block or I would’ve had to leave my house, and no salad is worth that. Cheddar cheese, Monterey Jack cheese, or pepper jack cheese—they’re all winners here.
- Crunchy Tortilla Strips: These are the store-bought kind because this is a 20-minute salad, not a tortilla chip deep-fry project. Find them near the salad dressing at the grocery store, or use crushed tortilla chips if that’s what you’ve got.
- BBQ Sauce: Use your favorite brand—sweet, smoky, spicy, or that half-empty bottle that’s been in the fridge since last summer. No judgment.
- Salad Dressing: I use my favorite ranch, but you can go with any dressing you love. Want to make your own? Be my guest (but don’t blame me if it takes you over 20 minutes 😉).
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Cut up the chicken, cook in a medium skillet over medium heat stirring occasionally until cooked through, about 6-8 minutes. Add barbecue sauce and cook until warm, 2-3 minutes.
Step 2: Layer the lettuce, then the beans then the corn.
Step 3: Add the tomatoes, cheese, tortilla strips, and chicken.
Step 4: Drizzle salad dressing over the salad and serve.
Optional Add-Ins (if you’re feeling extra):
- Red onion slices or chopped green onions add a sharp little kick that makes everything pop.
- Avocado – creamy, dreamy, and totally worth it.
- Black olives (ew—but some people are into that salty, briny vibe).
- Crispy bacon because smoky, salty, crunchy magic never hurt a salad. Ever.
Frequently Asked Questions
It’s definitely best enjoyed fresh, but if you’re planning ahead, you can layer everything except the chicken, tortilla strips, and dressing. Keep it in an airtight container in the fridge for a day or two, then add the missing pieces when you're ready to serve so nothing gets soggy or sad.
Absolutely. If you're in full shortcut mode (no shame!), grab pre-cooked grilled chicken strips from the deli or freezer section. Less time cooking, more time crunching tortilla strips.
I love classic ranch with the BBQ sauce—it’s the flavor combo dreams are made of. But you can totally swap in chipotle ranch, creamy avocado dressing, or even a light vinaigrette if that’s your thing.
Love salads like this for dinner? Try my Mixed Greens Salad with Chicken and Goat Cheese too!
Did you love this recipe?
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Southwest BBQ Chicken Salad Recipe
Ingredients
- 1 boneless skinless chicken breast 8-12 oz
- ¼ cup barbecue sauce
- 1 bag romaine lettuce 10 oz
- ½ cup black beans
- ½ cup corn
- ½ cup tomatoes
- ½ cup shredded cheese
- ¼ cup tortilla strips
- ¼ cup ranch dressing
Instructions
- Cut up the chicken, cook in a medium skillet over medium heat stirring occasionally until cooked through, about 6-8 minutes.1 boneless skinless chicken breast
- Add barbecue sauce and cook until warm, 2-3 minutes.¼ cup barbecue sauce
- Rinse and drain the beans.
- Divide the lettuce, beans, corn, tomatoes, cheese, and tortilla strips between two large dinner plates. Top with the chicken.1 bag romaine lettuce, ½ cup black beans, ½ cup corn, ½ cup tomatoes, ½ cup shredded cheese, ¼ cup tortilla strips
- Drizzle 2 tablespoons dressing onto each salad.¼ cup ranch dressing
Tips for success
Why do you include metric measurements?
While the U.S. still mostly uses cups and tablespoons, the rest of the world uses metric. I include both to make my recipes easier for everyone—no conversions needed! The metric amounts are calculated automatically and work great for everyday cooking. Since these recipes aren’t for baking (where exact weights really matter), a few grams one way or the other won’t hurt a thing.Just toggle to the metric version to view the measurements in grams, milliliters, and more!
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