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High Protein BBQ Chicken Ranch Salad
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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.

Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
Course: Main Course
Cuisine: American
Keyword: high protein BBQ chicken ranch salad
Servings: servings
Calories: 430 kcal

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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Dress and serve: Drizzle the salad with the homemade Greek yogurt ranch dressing, garnish with fresh cilantro or parsley, and serve immediately.
  7. 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

Serving: 1 serving | Calories: 430 kcal | Carbohydrates: 18 g | Protein: 38 g | Fat: 22 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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