This Southwest BBQ Summer Salad is everything you crave in a warm-weather meal fresh, smoky, tangy, and packed with bold flavors. With crisp veggies, grilled chicken, and a drizzle of smoky BBQ dressing, this salad is light yet satisfying, making it the perfect dish for summer gatherings, weeknight dinners, or meal prep. Trust me, this one’s a game-changer!
Why You’ll Love This Recipe
Refreshing & Satisfying: Crisp greens, juicy chicken, and creamy toppings create the perfect bite.
Bold BBQ Flavor: The smoky, slightly sweet dressing takes this salad to another level.
Quick & Easy: Comes together in under 30 minutes for a fuss-free meal.
Customizable: Add your favorite toppings or swap proteins to make it your own.
Perfect for Meal Prep: Prep the ingredients ahead and assemble fresh throughout the week.
Ingredients
This salad is all about fresh ingredients and bold flavors:
Grilled Chicken: Marinated in BBQ sauce for a smoky, juicy flavor.
Romaine Lettuce: The crisp base that holds all the flavors together.
Cherry Tomatoes: Adds a juicy, sweet bite.
Corn Kernels: Fire-roasted for a little char and natural sweetness.
Black Beans: A hearty, protein-packed addition.
Avocado: Creamy, buttery, and essential for that Southwest vibe.
Red Onion: Thinly sliced for a sharp, slightly sweet contrast.
Cheddar Cheese: Shredded for a rich, melty element.
Tortilla Strips: Crunchy and salty for the perfect finishing touch.
BBQ Ranch Dressing: A mix of smoky BBQ sauce and creamy ranch for a bold drizzle.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Grill the Chicken: Coat chicken breasts in BBQ sauce and grill over medium heat for 5-6 minutes per side, until fully cooked. Let rest, then slice.
Prepare the Salad Base: In a large bowl, combine chopped romaine, cherry tomatoes, black beans, corn, avocado, and red onion.
Make the Dressing: Mix ranch dressing with a spoonful of BBQ sauce until well combined. Adjust to taste.
Assemble the Salad: Top the salad with sliced grilled chicken, shredded cheese, and crunchy tortilla strips.
Drizzle & Serve: Pour the BBQ ranch dressing over the salad, toss lightly, and serve immediately.
How to Serve Southwest BBQ Summer Salad
As a Main Dish: Serve with extra grilled chicken or a side of cornbread for a hearty meal.
As a Side Salad: Pair with burgers, tacos, or BBQ ribs for a complete feast.
In a Wrap: Roll up the salad in a large tortilla for a delicious BBQ chicken wrap.
Additional Tips
Marinate for More Flavor: Let the chicken soak in BBQ sauce for at least 30 minutes before grilling.
Make it Vegetarian: Swap the chicken for grilled tofu or extra black beans.
Spice It Up: Add diced jalapeños or a dash of chipotle powder to the dressing.
Storage Tips: Keep all ingredients separate until ready to serve to maintain freshness.
FAQ
Q1: Can I use store-bought BBQ chicken?
A1: Absolutely! Rotisserie chicken tossed in BBQ sauce works perfectly.
Q2: How do I store leftovers?
A2: Store the salad and dressing separately in airtight containers for up to 3 days.
Q3: What’s the best way to grill the corn?
A3: Place corn on a hot grill and cook for 10 minutes, turning occasionally until charred.
Q4: Can I make the dressing ahead of time?
A4: Yes! Store the BBQ ranch in the fridge for up to a week.
Q5: What cheese works best for this salad?
A5: Cheddar, pepper jack, or cotija all complement the Southwest flavors beautifully.
Q6: Can I air-fry the chicken instead of grilling?
A6: Yes! Air-fry at 375°F for 15 minutes, flipping halfway.
Q7: What’s a good low-carb alternative for tortilla strips?
A7: Crushed pork rinds or toasted almonds add crunch without the carbs.
Q8: Can I use frozen corn instead of fresh?
A8: Yes! Just thaw and char it in a skillet for a few minutes.
Q9: How do I make this salad dairy-free?
A9: Use dairy-free cheese and swap the ranch for a vegan dressing.
Q10: Can I use a different protein?
A10: Definitely! Shrimp, steak, or pulled pork would be delicious substitutes.
Final Thoughts
This Southwest BBQ Summer Salad is everything you need in a summer meal—fresh, flavorful, and incredibly easy to throw together. Whether you’re enjoying it as a light lunch, hearty dinner, or meal-prepped dish, it’s a guaranteed hit. Try it out and let me know your favorite way to serve it!
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Southwest BBQ Summer Salad
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Description
This Southwest BBQ Summer Salad is packed with bold flavors, combining crispy toasted chickpeas, fresh summer veggies, and a smoky-sweet BBQ chipotle ranch dressing. It’s hearty, refreshing, and perfect for a light meal or side dish. The addition of crunchy tortilla chips and fresh dill takes this salad to the next level
Ingredients
Toasted Chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 2 tsp olive oil
Salad:
- 1/2 to 1 head romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 4 mini cucumbers, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel sweet corn, drained
- Toasted chickpeas from above
- 1/2 cup Stubb’s Sticky Sweet BBQ Sauce
- 1/2 to 3/4 cup chipotle ranch or southwest dressing
- 1 bunch fresh dill, finely chopped
- Salt & pepper to taste
- Crushed tortilla chips for garnish
Instructions
- Wash and dry all produce. Rinse and drain chickpeas, black beans, and corn.
- In a pan over medium-low heat, add chickpeas, olive oil, and seasonings. Toss and cook for about 8 minutes until fragrant and slightly crunchy.
- While the chickpeas cook, chop the lettuce, tomatoes, cucumbers, onion, and avocado into bite-sized pieces.
- Sprinkle salt over the sliced onion, wait 5 minutes, then rinse to reduce bitterness.
- In a large salad bowl, combine the chopped vegetables, black beans, corn, and toasted chickpeas.
- Drizzle in the BBQ sauce and chipotle ranch dressing. Start with a small amount, toss, and adjust to taste.
- Season with fresh chopped dill, salt, and pepper. Toss everything together until well mixed.
- Garnish with crushed tortilla chips and serve immediately.
Notes
- For a spicier kick, add extra chipotle seasoning or hot sauce.
- Store leftovers in an airtight container in the fridge for up to 1 day (without tortilla chips).
- Swap romaine for mixed greens or iceberg lettuce for a crunchier texture.
- For a vegan version, use a dairy-free dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg