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!
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
Time-Saving Tip: Got leftover chicken or a rotisserie bird from the store? Just warm up the barbecue sauce in a skillet, toss in the chicken, and heat over medium until everything’s hot and saucy. Dinner shortcut = activated.🔖 Bookmark this page so you can find it quickly the next time you want to make this recipe.
*Nutritional information is automatically calculated and is only an estimate. Actual values may vary depending on the ingredients and specific brands you use. If nutrition is important to you, I recommend using a calculator you trust.
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!