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bbq chicken salad cpk in a white bowl
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5 from 2 votes

BBQ Chicken Chopped Salad

A copycat for the BBQ Chicken chopped salad from CPK and Panera.
Prep Time15 mins
Total Time15 mins
Course: dinner, Main Course
Cuisine: American
Servings: 4 servings
Calories: 736kcal

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 minced
  • 2 cups precooked chicken cubed or shredded
  • ½ cup BBQ Sauce
  • 1 large roma tomato diced
  • 1 cup tortilla strips
  • 1 cup herb ranch dressing recipe below

Herb Ranch Dressing

  • ¼ cup sour cream
  • ¾ cup mayo
  • 1 tablespoon 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

Salad

  • 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. 
  • Serve Immediately.

Herb Ranch Dressing

  • Combine all ingredients in a blender.
  • Blend until smooth.

Notes

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.

Nutrition

Calories: 736kcal | Carbohydrates: 42g | Protein: 24g | Fat: 52g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 1212mg | Potassium: 718mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1455IU | Vitamin C: 12.4mg | Calcium: 230mg | Iron: 2.8mg