BBQ Chicken Salad with Fries and Ranch Dressing
This hearty BBQ Chicken Salad is a satisfying twist on a classic American dish. It features smoky BBQ-glazed chicken breast served over crisp romaine, corn, black beans, tomatoes, and crunchy tortilla strips or fries—all drizzled with creamy ranch dressing. The addition of crispy fries takes it to the next level of comfort food, making it both a salad and a crave-worthy meal.
Total Time: About 40–45 minutes
Yield: Serves 4
Ingredients:
For the BBQ Chicken:
2 large boneless skinless chicken breasts
½ cup BBQ sauce (use your favorite brand)
1 tbsp olive oil
Salt and pepper to taste
For the Salad Base:
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 cup canned or frozen corn, drained
½ red onion, thinly sliced
½ cup shredded cheddar or Monterey Jack cheese
½ cup crushed tortilla strips or crispy French fries (see below)
Fresh cilantro (optional, for garnish)
For the Fries:
2 medium russet potatoes or 12 oz frozen fries
1 tbsp olive oil
Salt and pepper
(Or substitute frozen seasoned fries baked per package directions)
For the Ranch Dressing:
½ cup mayonnaise
½ cup sour cream
¼ cup buttermilk (or milk, for thinner consistency)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 tsp parsley
Salt and pepper to taste
1 tbsp lemon juice or white vinegar
Instructions:
1. Prepare the Chicken:
Season chicken breasts with salt, pepper, and a little olive oil.
Grill or pan-sear over medium heat for 5–6 minutes per side, or until fully cooked (internal temp 165°F / 74°C).
In the final 1–2 minutes, brush generously with BBQ sauce on both sides.
Let rest for 5 minutes, then slice into strips.
2. Make the Fries:
If using fresh potatoes: Preheat oven to 425°F (220°C). Cut potatoes into thin fries or wedges. Toss with olive oil, salt, and pepper. Bake for 25–30 minutes, flipping halfway until golden and crisp.
If using frozen fries: Bake according to package instructions.
3. Make the Ranch Dressing:
In a small bowl, whisk together mayo, sour cream, buttermilk, lemon juice, and seasonings.
Adjust thickness with extra milk if needed. Refrigerate until serving.
4. Assemble the Salad:
In large bowls, layer romaine, corn, black beans, tomatoes, onion, and cheese.
Top with BBQ chicken slices and fries (or tortilla strips).
Drizzle generously with ranch dressing and garnish with cilantro if desired.
Notes & Tips:
Use rotisserie chicken tossed in BBQ sauce for a shortcut.
Make it vegetarian by using BBQ tofu or chickpeas instead of chicken.
Want it spicier? Add pickled jalapenos or a dash of hot sauce to the ranch.
If meal prepping, store the components separately and assemble just before eating.
You can also serve this in a large bowl family-style and let everyone assemble their own.
Frequently Asked Questions
Q: Can I use store-bought ranch dressing?
A: Yes, though homemade ranch offers fresher flavor. Use your favorite brand if short on time.
Q: Are fries in salad a thing?
A: Absolutely! This idea comes from dishes like the Pittsburgh Salad, where fries are added for a crunchy, hearty element.
Q: Can I use air fryer for the fries?
A: Yes. Air fry fresh or frozen fries at 400°F (200°C) for 15–20 minutes, shaking halfway.
Q: Can I make this dairy-free?
A: Yes, use dairy-free cheese and a vegan ranch substitute (based on vegan mayo or cashew cream).
Serving Suggestions:
Serve with extra BBQ sauce on the side.
Add avocado slices or pickled red onions for more flair.
Try as a wrap in a large tortilla for an on-the-go version.
Nutrition Information
Calories: ~550–650
Protein: 32g
Carbohydrates: 45g
Fat: 30g
Saturated Fat: 8g
Fiber: 7g
Sugar: 9g
Sodium: ~850mg
Cholesterol: 80mg