If you’re looking for a meal that’s fresh, filling, and packed with protein, this High Protein BBQ Chicken Ranch Salad is about to become a new favorite. Tender BBQ chicken, crisp romaine, fresh vegetables, cheddar cheese, and creamy avocado are tossed together with a homemade Greek yogurt ranch dressing that’s lighter than traditional ranch without sacrificing flavor. Whether you’re meal prepping lunches, serving it for a quick weeknight dinner, or bringing it to a summer cookout, this easy salad is satisfying, nutritious, and ready in no time.
Why You’ll Love This Recipe
- High in protein and satisfying.
- Ready in just 20 minutes with simple ingredients.
- Made with a creamy Greek yogurt ranch for a lighter twist.
- Perfect for meal prep or easy lunches and dinners.
- Fresh, flavorful, and easy to customize with your favorite toppings.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Prep all of the ingredients in advance and store the dressing separately. Add the avocado and toss with the dressing just before serving for the best texture.
What BBQ sauce works best?
Use your favorite BBQ sauce! A smoky or honey BBQ sauce pairs especially well with the homemade ranch dressing.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great time-saving option—just toss it with the BBQ sauce before adding it to the salad.
Can I make the ranch dressing ahead of time?
Yes! The Greek yogurt ranch can be made up to 4 days in advance and stored in an airtight container in the refrigerator.
What can I serve with this salad?
This salad is hearty enough to enjoy on its own, but it also pairs well with cornbread, sourdough dinner rolls, or fresh fruit.
How to make high protein BBQ chicken ranch salad (step-by-step)
Ingredients
For the Salad
- 2 romaine hearts, chopped
- 1 lb of boneless, skinless chicken breast or thighs
- 1/4 cup BBQ sauce (sugar free)
- salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup sweet corn (fresh, grilled, or thawed frozen)
- 1 cup cucumber, diced
- ¼ small red onion, thinly sliced
- ½ avocado, diced
- ¼ cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro or parsley
- ¼ cup crispy turkey bacon (or regular bacon), crumbled (optional but recommended)
High-Protein Greek Yogurt Ranch
This makes enough for the salad plus extra.
- ¼ teaspoon black pepper
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons mayonnaise (optional but highly recommended for authentic ranch flavor)
- 2 tablespoons milk (more as needed)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ½ teaspoon dried chives
- ½ teaspoon salt
Equipment
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large frying pan
- Bowls
Instructions
- Marinate the chicken: In a medium bowl, toss the chicken breasts with salt, black pepper, and ¼ cup of no-sugar-added BBQ sauce. Let marinate for at least 20 minutes, or up to 8 hours in the refrigerator.
- Cook the chicken: Heat a large skillet over medium heat with a drizzle of olive oil. Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Add more BBQ sauce: Transfer the cooked chicken to a cutting board and brush or toss it with an additional 2–4 tablespoons of BBQ sauce. Let it rest for 5 minutes before slicing or dicing.
- Make the ranch dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, milk, lemon juice, Dijon mustard, garlic powder, onion powder, dried dill, dried parsley, dried chives, salt, and black pepper until smooth and creamy. Add a splash more milk if you’d like a thinner consistency.
- Assemble the salad: Divide the chopped romaine between four bowls or arrange it on a large serving platter. Top with the BBQ chicken, cherry tomatoes, corn, cucumber, red onion, avocado, shredded cheddar cheese, and turkey bacon, if using.
- Dress and serve: Drizzle the salad with the homemade Greek yogurt ranch dressing, garnish with fresh cilantro or parsley, and serve immediately.
- Storage: Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. For the freshest flavor and texture, add the avocado and dressing just before serving.
More anti-inflammatory recipes
- Mediterranean Chopped Greek Salad with Shrimp
- Greek Farro Salad Recipe (with chickpeas and feta)
- Healthy Protein Burger Bowls (In-N-Out Inspired)
- Smashed Chicken Caesar Tacos
High Protein BBQ Chicken Ranch Salad
This High Protein BBQ Chicken Ranch Salad is loaded with juicy BBQ chicken, fresh vegetables, cheddar cheese, and a creamy homemade Greek yogurt ranch dressing for an easy, healthy meal.
Equipment
- Cutting board
- Sharp Knife
- Measuring cups and spoons
- Large frying pan
- Bowls
- Whisk
Ingredients
For the chicken
- 1 lb boneless skinless chicken breasts or thighs
- 1/4 cup sugar free BBQ sauce
- salt and pepper to taste
The salad
- 2 romaine hearts (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup sweet corn (fresh, grilled, or thawed frozen )
- 1 cup black beans (drained & rinsed)
- 1 cup cucumber (diced)
- 1/4 small red onion (thinly sliced)
- 1/2 avocado (diced)
- 1/4 cup sharp cheddar cheese (shredded)
- 2 tablespoons chopped fresh cilantro or parsley
High protein Greek yogurt ranch
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon galric powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
-
Marinate the chicken: In a medium bowl, toss the chicken breasts with salt, black pepper, and ¼ cup of no-sugar-added BBQ sauce. Let marinate for at least 20 minutes, or up to 8 hours in the refrigerator.
-
Cook the chicken: Heat a large skillet over medium heat with a drizzle of olive oil. Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
-
Add more BBQ sauce: Transfer the cooked chicken to a cutting board and brush or toss it with an additional 2–4 tablespoons of BBQ sauce. Let it rest for 5 minutes before slicing or dicing.
-
Make the ranch dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, milk, lemon juice, Dijon mustard, garlic powder, onion powder, dried dill, dried parsley, dried chives, salt, and black pepper until smooth and creamy. Add a splash more milk if you'd like a thinner consistency.
-
Assemble the salad: Divide the chopped romaine between four bowls or arrange it on a large serving platter. Top with the BBQ chicken, cherry tomatoes, corn, cucumber, red onion, avocado, shredded cheddar cheese, and turkey bacon, if using.
-
Dress and serve: Drizzle the salad with the homemade Greek yogurt ranch dressing, garnish with fresh cilantro or parsley, and serve immediately.
-
Storage: Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. For the freshest flavor and texture, add the avocado and dressing just before serving.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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