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
- corn
- tomato
- avocado
- 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 ½ 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
- mayo
- milk
- white vinegar
- dehydrated onion
- dehydrated garlic
- dill
- parsley
- chives
- salt
- pepper
Pro Tip: Use the dressing mode on your Blendtec blender for a perfect dressing consistency.
Use Pre-cooked Chicken
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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