This BBQ Chicken Salad Recipe comes together in just 15 minutes; no cooking required. Chopped BBQ chicken turns leftover cooked chicken into something fresh and satisfying, while the homemade herb ranch is the perfect complement to the smoky BBQ sauce. Combined with avocado, black beans, and corn, it gives off smoky Southwest vibes in every bite.
A college friend was the first person to take me to California Pizza Kitchen, and she insisted I order the BBQ chopped chicken salad. It instantly became my all-time favorite menu item because it's so fresh, simple, and ridiculously delicious.
I've been tweaking it over the years to get the flavors just right, and I still think homemade herb ranch beats bottled every single time.
If you enjoy the combination of chicken and salad, you should try this chicken pasta salad next.
Why You’ll Love This Recipe
- You can use any cooked chicken you like: Whether it’s leftover chicken from another recipe or precooked chicken from the grocery store, it all works great.
- No cooking, just assembly: There’s no need to cook or heat any of the ingredients. Just chop, assemble, and serve!
- It can feed a crowd: The original recipe serves 8, but it’s so easy to double it for a party or special occasion where you have more people to feed.
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Ingredients
- Iceberg lettuce: I love using iceberg because not only does it stay true to the original recipe, but it holds up better with the dressing than romaine lettuce.
- Herb ranch dressing: The most important part of this rich and creamy dressing is the dehydrated onion and garlic. They work better than fresh because they distribute evenly through the dressing.
- BBQ sauce: A sweet and smoky BBQ sauce is similar in flavor to what California Pizza Kitchen uses. Go with any kind that you like, but Sweet Baby Ray’s is my favorite.
- Mozzarella cheese: This is different than the original, but through my own tweaking, I found the mildness of the mozzarella pairs well with the other ingredients without overpowering them.
- Fresh basil: I chiffonade the basil for presentation, and the freshness lifts the overall flavor of the salad. In short, I roll the leaves and then slice them thinly so they mix well.
- Cooked chicken: Leftover chicken from another meal, like this soda can chicken, would be perfect to add to this BBQ ranch chicken salad recipe.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap chicken for seafood: Use canned tuna instead in this salad. Even shrimp like from this grilled shrimp kabobs.
- Make a lighter dressing: Swap the mayo and sour cream for Greek yogurt for a lighter, higher-protein option.
- Switch the cheese: The traditional version calls for shredded Monterey Jack cheese, so you can use that to be closer to the original. Other varieties like pepper jack or Swiss would be delicious, too.
How to Make California Pizza Kitchen BBQ Chicken Salad
- Step 1: Make the ranch. Start by combining the ingredients for the homemade herb ranch dressing and whisking until smooth.
- Step 2: Coat the chicken with BBQ sauce. Next, add the chopped or shredded chicken to a mixing bowl with the BBQ sauce and toss to coat it.
- Step 3: Prepare the salad. Then, prepare the remaining ingredients and add them to a large bowl with the BBQ chicken.
- Step 4: Dress and serve. Now you can drizzle the ranch on top, toss to coat it, and enjoy with sparkling lavender lemonade.
How to Chop Iceberg Lettuce for Salads
This is the technique I use for chopping lettuce for salads!
- Core it and halve it. Give the head of iceberg a firm press against the counter to loosen the core, then twist it out. Cut the head straight down the middle.
- Make your first cuts. Lay one half flat-side down and cut it into strips about ½ inch wide.
- Turn and dice. Give your cutting board a quarter turn and run your knife across the strips the other way — you'll end up with a nice rough chop.
- Repeat and toss it in. Do the same with the second half, then pile all that chopped lettuce into a big bowl.
Expert Tips
- Chop the ingredients uniformly: When chopping the ingredients, try to ensure all of the pieces are similar in size so you not only get enough of each component in every bite, but they are also evenly coated in the homemade dressing.
- Coat the chicken separately: Combine the cooked chicken and BBQ sauce in a separate bowl. I don’t recommend mixing it all with the salad to save time, because then the flavors will become muddled.
- Add avocado right before serving: Avoid adding the avocado until right before the salad reaches the table. This can help prevent it from turning brown. If it needs to sit for a few minutes, toss it with some fresh lime juice.
- Storing the leftovers: Store any leftover undressed salad in an airtight container for up to 2 days in the fridge, and dress before enjoying it.
Serving Suggestions
- Leftovers from this chicken and asparagus skillet would be a wonderful addition to this salad.
- If you’re serving salad at your next summer cookout, why not go with the best BBQ chicken salad recipe ever? More dishes that would pair well with this are these vegetable skewers and the homemade baked beans.
- I love throwing this chicken salad together for a quick, filling lunch! Sometimes, I like to throw it into a tortilla and turn it into a wrap, too. Enjoy it with a glass of homemade raspberry limeade and some summer sunshine!
BBQ Chicken Salad Recipe FAQs
Of course! Shredded rotisserie chicken is perfect for this recipe, whether you have leftovers to use or if you purchase one specifically to make a BBQ chicken ranch salad.
You can, but you should keep the dressing and BBQ chicken in separate containers and then finish assembling it right before serving. Only make it up to 24 hours ahead to keep the salad fresh.
Of course! If ranch isn’t your thing, try your favorite store-bought creamy dressing or this cilantro dressing.
This is natural if the salad sits in the dressing for more than a couple of hours. Keep it separate until you’re ready to eat so the iceberg stays as crisp as possible.
More Refreshing Salad Recipes
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BBQ Chicken Salad Recipe
Ingredients
Salad
- 1 head iceberg lettuce chopped
- 8 ounces can of corn drained
- 15 ounces can black beans drained and rinsed, use about half
- 1 cup mozzarella cheese grated
- 1 avocado diced
- 2 tablespoon basil chiffonade
- 2 cups precooked chicken cubed or shredded
- ½ cup BBQ Sauce plus extra for drizzling
- 1 large roma tomato or halved cherry tomatoes diced
- 1 cup tortilla strips
- 1 cup herb ranch dressing recipe below
Herb Ranch Dressing
- ¼ cup sour cream
- ¾ cup mayo
- ¼ cup milk
- 1 teaspoon white vinegar
- 1 teaspoon dehydrated onion
- ½ teaspoon dehydration garlic
- 1 tablespoon fresh dill minced
- 1 tablespoon fresh parsley minced
- 1 tablespoon fresh chived minced
- pepper to taste
- salt to taste
Instructions
- Prep all ingredients by dicing lettuce, avocado and tomatoes. Drain corn and black beans. Chiffonade basil. Grate cheese. Mince parsley, dill, and chives.
Herb Ranch Dressing
- Combine all ingredients in a medium bowl. Whisk until smooth.
Salad
- Combine chicken and BBQ sauce. Set aside
- Combined lettuce, corn, beans, cheese, avocado, basil, tomatoes, tortilla strip and chicken.
- Toss with ranch dressing. Drizzle with extra BBQ sauce and serve immediately.
Video
Notes
- Toss the chicken with the BBQ sauce before adding it to the salad. This keeps the flavors distinct and evenly coats every bite of chicken.
- Add the avocado just before serving to help keep it from browning. If it needs to sit for a few minutes, toss it with fresh lime juice first.
- Keep the dressing separate until you're ready to serve. This helps the iceberg lettuce stay crisp instead of becoming soggy.
Nutrition
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Marlene says
I LOVE cpk! I made this for dinner and it was awesome! Thanks for the tips on chopping the lettuce!
Erin V says
I love anything BBQ so I'm stoked to give this one a go. look suuuper yummy