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BBQ Ranch Chicken Salad


A quintessential summer salad featuring any favorite grilled meat- designed to use up leftover BBQ!  Try it with thin sliced steak, chunks of chicken, or even pulled pork.


Recipe measurements are approximate!  The following should be plenty to prepare 4-6 dinner salads.  You can obviously  adjust and make to taste.

  • leftover BBQ (such as bbq chicken, steak, or pork).  If you’re cooking it up fresh, season 1 1/2-2 pounds chicken thighs with salt and pepper, or a bbq rub and grill, brushing with your favorite bbq sauce in the last few mins of grilling.
  • 12 heads romaine, clean and chopped/torn
  • 23 ears corn on the cob
  • 2 large tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 red onion diced or sliced thin
  • 12 avocados, diced or sliced
  • 1 can black beans, drained and rinsed
  • 1 package french fried onions (look for them in the produce dept)
  • chopped cilantro, optional
  • Buttermilk Ranch Dressing
  • BBQ Sauce


Slice leftover BBQ meat, or grill up your choice of BBQ meat.

Corn:  If using leftovers, simply slice off the cob.  You can add it to the salad warm or cold!  If using un-cooked, cut off the cob and saute in a pan with a pat of butter for 4-5 minutes until golden.  You can also defrost fresh frozen corn from a bag.

For Dressing:  You may enjoy just our classic Buttermilk Ranch Dressing, as-is!  OR try my BBQ Ranch by placing 1 cup of ranch dressing in a bowl and whisking in your favorite BBQ sauce 1 tablespoon at a time, tasting as you go until you like it best. (Pro Tip:  This makes for a really great dipping sauce for fries, as well.)

Arrange greens in bowls.  Add BBQ meat and vegetables on top.  Sprinkle with french fried onions and top with dressing.