Barbecue Ranch Chicken Salad

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 20 min
  • Total Time: 20 min
  • Yield: Serves 4-6 1x


Barbecue ranch chicken salad is the most flavorful salad you’ll ever eat, complete with a smoky and sweet dressing, grilled chicken, avocado, tomato, corn, romaine, and a whole lot of other vibrant veggies.



For the barbecue ranch dressing:

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/3 cup barbecue sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill
  • Salt and pepper to taste

For the salad:

  • 23 hearts romaine lettuce, chopped
  • 1 cucumber, diced
  • 1 cup frozen or canned corn, thawed or drained
  • 1 cup fresh tomatoes, diced
  • 1 avocado, diced
  • 1 14.5-ounce can black beans, drained and rinsed
  • 2 green onions, diced
  • 12 cups grilled chicken, sliced thin
  • Additional barbecue sauce for serving


  1. For the dressing, simply add all of the ingredients to a medium bowl, and whisk until smooth.
  2. For the salad, just add all of the veggies and beans to a large bowl, and toss to combine. Add the chicken on top. Lightly dress and toss right before serving.
  3. Serve with additional dressing and barbecue sauce to fit individual tastes.


  • To quickly thaw frozen corn, just rinse it in a sieve under warm water until it is thawed, about 30 seconds.
  • I used original-style Sweet Baby Ray’s BBQ Sauce and loved the level of sweet it had. Plus, it was on sale.
  • The leftover dressing is amazing as fry sauce and on about anything else you can think to put it on.
  • Category: salad
Nutrition Information: YIELD: 6 SERVING SIZE: 1.5 cups
Amount Per Serving: Calories: 414.9 Fat: 24.1g Cholesterol: 50.5mg Sodium: 579.9mg Carbohydrates: 31.4g Sugars: 10.5g Protein: 2g Vitamin A: 133.7µg Vitamin C: 12.7mg