BBQ Chicken Chopped Salad with Cilantro Ranch

Ingredients

For the Cilantro Ranch:

• ½ cup low-fat buttermilk
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup packed cilantro leaves
• 1 medium jalapeño pepper, seeds removed
• 1 (1-ounce) package Hidden Valley ranch seasoning
• 1 clove garlic, chopped

For the BBQ Chicken:

• 1 pound boneless, skinless chicken thighs
• ½ cup favorite BBQ sauce (store-bought or homemade)
• 2 tablespoons vegetable oil

For the Salad and Serving:

• 1 large head romaine lettuce, finely chopped
• ½ cup cooked black beans
• 1 medium ear corn, kernels cut off the cob
• 1 cup shredded Monterey Jack cheese
• 1 cup cherry tomatoes, halved
• 1 cup crushed tortilla chips
• ½ cup shredded carrots
• 2 green onions, thinly sliced
• ¼ cup cilantro leaves, chopped

Instructions

For the Cilantro Ranch:

1. Blend Ingredients:
   • In a food processor or blender, combine buttermilk, mayonnaise, sour cream, cilantro leaves, jalapeño, ranch seasoning, and garlic.
   • Blend until smooth.
2. Season:
   • Taste and season with salt if needed.
   • Store the cilantro ranch in an airtight container in the refrigerator for up to a week.

For the BBQ Chicken:

1. Marinate Chicken:
   • Place chicken thighs in a mixing bowl. Toss with BBQ sauce to coat.
   • Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Cook Chicken:
   • Heat vegetable oil in a cast iron skillet over medium-high heat.
   • Add the marinated chicken thighs (cook in batches if needed).
   • Cook for about 5 minutes, or until the sauce caramelizes.
   • Flip the chicken and cook for another 5 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
   • Transfer the chicken to a cutting board and let it rest for 5 minutes.
   • Once cool, cut into 1-inch pieces.

For the Salad and Serving:

1. Prepare Salad:
   • In a large mixing bowl or salad bowl, combine chopped romaine lettuce, black beans, corn, shredded cheese, cherry tomatoes, crushed tortilla chips, shredded carrots, green onions, and chopped cilantro.
2. Dress Salad:
   • Pour the cilantro ranch dressing over the salad.
   • Toss to combine and ensure all ingredients are evenly coated.
3. Add Chicken:
   • Top the salad with the chopped BBQ chicken pieces.
   • Serve immediately.

Notes

• Chicken Preparation: You can use pre-cooked or rotisserie chicken as a quicker alternative to BBQ chicken.
• Customizations: Feel free to adjust the salad ingredients based on your preferences or what you have on hand.

Enjoy your delicious BBQ Chicken Salad with Cilantro Ranch, packed with vibrant flavors and textures!

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If you need the nutritional breakdown or any additional details, just let me know!