Perfect BBQ Chicken Salad With Delicious Cilantro Lime

Perfect BBQ Chicken Salad


BBQ Chicken Salad with Cilantro Lime Ranch

Prep Time: twenty minutes

Prepare Time: ten minutes

Total Time: half an hour

Yield: four to five portions


1 1/2 pounds boneless skinless chicken breasts (I sliced mine in two with the thickness before grilling)

Salt and freshly ground pepper

1/2 cup BBQ sauce, homemade or commercially made

1 large mind (18 oz) Romaine lettuce, chopped

3 medium Roma tomato plants

one to two avocados, diced

1 1/4 cups fresh or frozen corn (thawed out and drained if frozen)

1 (15 oz) can black beans, washed and drained

2 eco-friendly let’s eat some onions, chopped

1 – 1 1/2 cups cheese (I made use of half cheddar half monterey jack, a Mexican blend could be fine too)

Corn tortilla stips*


1/2 cup mayonnaise (could sub light mayo for any more healthy opt)

1/3 cup sour cream (could sub plain greek yogurt for any more healthy opt)

1/3 cup milk

1 Tablespoons of 1 teaspoon buttermilk ranch seasoning mix

1/3 cup cilantro (in regards to a handful)

1 clove garlic clove, minced

Juice of just one lime

two to three pinches red pepper cayenne (optional)


Pre-heat a grill to medium-high warmth. Season chicken breasts with pepper and salt. Brush grill grates gently with canola or vegetable oil then place chicken on grill and prepare rotating once midway through cooking and brushing each side with BBQ sauce throughout last few minutes of grilling (mine only required about 4 minutes per side, but grill time that it will be different according to thickness of chicken and temp of grill). Transfer chicken to some plate, cover with foil and let relaxation five to ten minutes then slice into small strips.

Layer all remaining elements into large salad bowls, starting with salad (then after that an order does not matter). Serve capped with Cilantro Lime Ranch.

For that dressing:

Mix all dressing elements inside a blender and process until cilantro is carefully chopped.

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