Copy Cat CPK BBQ Chicken Salad
An Easy – No Cook Meal
When I was first married and learning to cook, I would re-create this tasty salad at homeIt has been a favorite meal at our house for years and years and years. There is no cooking involved – just chopping and tossing.
All you need is:
- iceberg lettuce
- black beans
- cooked chicken
- bbq sauce
- ranch dressing
- chives or green onions
- tortilla strips
How To Chop Lettuce
This recipe is a chopped salad – which I much prefer to eating a regular salad. In a chopped salad all of the ingredients are cut to the same size for easier eating and better dressing distribution.
For this bbq chicken salad I like to use iceberg lettuce. Let me show you how to chop it.
1. First – remove the outter leafs of lettuce – usually about 2 or 3.
2. Second – remove the core by pressing the head of lettuce firmly against your cutting board. It should break right off.
3. Third – Discard the core.
4. Fourth – Half head of lettuce, and slice half into 1/2 inch slices.
5. Fifth – Rotate head, and slice across into half inch slices.
6. Sixth – Repeat of second half of lettuce head. This produces half inch piece of lettuce.
Herb Ranch Dressing
- sour cream
- white vinegar
- dehydrated onion
- dehydrated garlic
Pro Tip: Use the dressing mode on your Blendtec blender for a perfect dressing consistency.
Use Pre-cooked Chicken
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A copycat for the BBQ Chicken chopped salad from CPK and Panera.
- 1 head iceberg lettuce chopped
- 8 oz can of corn drained
- 15 oz can black beans drained and rinsed, use about half
- 1 cup mozzarella cheese grated
- 1 avocado diced
- 2 tbsp basil minced
- 2 cups precooked chicken cubed or shredded
- 1/2 cup BBQ Sauce
- 1 large roma tomato diced
- 1 cup tortilla strips
- 1 cup herb ranch dressing recipe below
- 1/4 cup sour cream
- 3/4 cup mayo
- 1 tbsp milk
- 1 tsp white vinegar
- 1 tsp dehydrated onion
- 1/2 tsp dehydration garlic
- 1 tbsp fresh dill minced
- 1 tbsp fresh parsley minced
- 1 tbsp fresh chived minced
- pepper to taste
- salt to taste
- Combined lettuce, corn, beans, cheese, avocado, and basil. Toss together with ranch dressing. Transfer to a large serving platter. Sprinkle with tortilla chips.
Combine chicken and BBQ sauce. Place atop salad. Drizzle with extra BBQ sauce.
Combine all ingredients in a blender.
Blend until smooth.
PRESSURE COOKER: Place 2-3 chicken breasts with BBQ sauce in pressure cooker. Select poultry and cook frozen breasts for 10 minutes natural release and 5 minutes if thawed. Shred with forks and serve with salad.