BBQ Chicken Chopped Salad with Yogurt Ranch

This hearty BBQ chicken chopped salad combines saucy chicken, crisp romaine, black beans, corn, tomatoes, and avocado with a creamy yogurt ranch dressing. Pack the dressing separately to keep meal-prep salads fresh and crunchy.

Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb (680 g) chicken breasts, boneless, skinless
• 0.5 cup (120 ml) barbecue sauce
• 2 heads, about 1 1/2 lb (680 g) romaine lettuce
• 1 can, 15 oz (425 g), rinsed and drained black beans
• 1 can, 15 oz (425 g), drained corn
• 2 cups (300 g), halved cherry tomatoes
• 1 large, diced avocado
• 0.75 cup (180 g) plain greek yogurt
• 1 tablespoon (8 g) ranch seasoning
• 2 tablespoons (30 ml) lime juice
• 2 tablespoons (30 ml) water
• 0.5 teaspoon (3 g) kosher salt
• 0.25 teaspoon (1 g) black pepper

Cooking instructions

1. Pat the chicken dry and season both sides with the salt and pepper. Heat a large skillet over medium heat, add the chicken, and cook until browned and the thickest part reaches 165°F (74°C), about 6–8 minutes per side. Transfer to a plate and rest for 5 minutes. (about 15 min) — 165°F (74°C) internal
2. Slice or chop the cooked chicken. Return it to the skillet over low heat, add the barbecue sauce, and toss until hot and evenly coated, about 1–2 minutes. (about 2 min) — Hot throughout
3. Whisk the Greek yogurt, ranch seasoning, lime juice, and water until smooth. Add more water, 1 teaspoon at a time, if needed for a pourable dressing. (about 3 min) — Room temperature
4. Chop the romaine. In a large bowl, combine the romaine, black beans, corn, tomatoes, and avocado. Add the BBQ chicken and toss gently. (about 5 min) — Not applicable
5. Serve immediately with the yogurt ranch drizzled over the salad, or divide the salad among four meal-prep containers and pack the dressing in separate small containers. Refrigerate leftovers promptly and use within 3–4 days. (about 5 min) — Refrigerate at 40°F (4°C) or below