Introduction
This CPK copycat BBQ Chicken Salad brings the iconic restaurant favorite right to your table. You get a perfect bite in every forkful, with smoky BBQ chicken, fresh crisp veggies, creamy avocado, and crunchy tortilla strips all tossed in a tangy dual-dressing combo. It’s a hearty, flavor-packed main course salad that feels both indulgent and refreshing.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 6 cups well chopped romaine lettuce
- ⅓ cup chopped cilantro leaves (thick stems removed)
- 2 tablespoons chopped fresh basil leaves
- 3 green onions (thinly sliced)
- 1 cup corn kernels (frozen or fresh (see Notes section below))
- ½ cup chopped jicama
- 15 ounces canned black beans (rinsed and drained)
- 1 cup shredded Monterey Jack cheese
- ⅓ cup ranch salad dressing
- ⅓ cup BBQ sauce (divided)
- 2 cups chopped cooked chicken breast (such as rotisserie chicken breast meat)
- freshly ground black pepper (to taste)
- 2 limes (cut into wedges)
- 1 cup chopped roma tomatoes
- 1 avocado (chopped)
- Tortilla strips (for garnish)
Instructions
- If using frozen corn, cook it according to package directions and let it cool. For fresh corn, you can briefly sauté it in a dry pan for 2-3 minutes until slightly charred. Set aside.
- In a medium bowl, combine the chopped cooked chicken breast with 2 tablespoons of the BBQ sauce. Toss until the chicken is evenly coated. Set aside.
- In a very large salad bowl, add the chopped romaine lettuce, chopped cilantro, chopped basil, and thinly sliced green onions.
- To the lettuce mixture, add the cooled corn, chopped jicama, rinsed black beans, and shredded Monterey Jack cheese. Toss gently to combine.
- In a small bowl or measuring cup, whisk together the remaining BBQ sauce and the ranch dressing to create the salad dressing.
- Pour about half of the dressing over the large salad and toss well to coat all ingredients. Add more dressing to your preference.
- Divide the dressed salad among four large plates or bowls.
- Top each serving with a portion of the BBQ chicken, chopped roma tomatoes, and chopped avocado.
- Garnish generously with tortilla strips and season with freshly ground black pepper. Serve immediately with lime wedges on the side for squeezing over the top.
Variations
- Deconstructed Bowl: Serve all the components separately in a buffet style, allowing everyone to build their own salad bowl.
- Warm Version: Sauté the black beans and corn together with the chicken for a warm, hearty topping on the crisp lettuce.
- Wrap It Up: Pile the finished salad (lightly dressed) into a large flour tortilla or a wrap for a portable lunch option.
- Lighter Dressing: For a lighter feel, serve the ranch and BBQ sauce on the side for dipping, or drizzle them separately over the salad instead of mixing them first.
Tips for Success
- Dry Lettuce is Key: Use a salad spinner to ensure your chopped romaine is completely dry. This helps the dressing cling better and prevents a watery salad.
- Prep Ahead: Chop all vegetables and make the dressing up to a day in advance. Store them separately in the fridge and assemble just before serving to keep everything crisp.
- Chicken Shortcut: A store-bought rotisserie chicken is the perfect time-saver here. Be sure to use only the breast meat for the specified texture and flavor.
- Add Crunch Last: To keep the tortilla strips maximally crunchy, add them as the final garnish right before serving.
Storage & Reheating
Store all components separately in airtight containers in the refrigerator for up to 3 days. The dressed salad and avocado will not store well, so only dress and add avocado to the portions you plan to eat immediately. The chicken can be eaten cold or briefly reheated in the microwave.
FAQ
Can I make this salad ahead of time?
Yes, for meal prep, store the lettuce base (romaine, herbs, green onions), the bean/corn/jicama/cheese mix, the dressing, and the BBQ chicken in separate containers. Assemble with the fresh tomatoes, avocado, and tortilla strips just before eating.
What can I use instead of jicama?
If jicama is hard to find, you can substitute it with a crisp apple (like Granny Smith), chopped water chestnuts, or even finely chopped celery for a similar crunch.
My dressing is too thick. How can I thin it out?
Add a teaspoon of buttermilk, regular milk, or even a little lime juice to the ranch-BBQ mixture and whisk until it reaches your desired consistency.
Can I use a different type of cheese?
Absolutely. Pepper Jack cheese adds a nice kick, while a sharp cheddar or a Mexican cheese blend would also work well in this salad.
How do I prevent the avocado from browning?
Toss the chopped avocado very lightly with a squeeze of lime juice from one of your wedges before adding it to the salad. This will help slow down oxidation.
Is there a way to make this vegetarian?
Simply omit the chicken. For added protein, you could increase the black beans or add a can of rinsed chickpeas. The BBQ flavor can be incorporated by using a smoky BBQ sauce in the dressing.
