All recipesLunch
BBQ Ranch Chopped Salad
Sweet, savory, tangy, and full of protein and veggies, this BBQ ranch chicken salad recipe is a satisfying and delicious dinner. When made with pre-cooked chicken, it’s ready in 20 minutes and perfect for everything from weeknight dinners to meal prep lunches and potlucks.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 4
- Effort
- Easy
- Course
- Lunch
Ingredients11
- 3/4 cup ranch dressing (use homemade ranch dressing or any store-bought ranch)
- 3 tablespoons barbecue sauce
- 4-5 cups chopped kale, stems removed (1 bunch)
- 2 1/2 cups diced cooked chicken (such as shredded chicken or blackened grilled chicken)
- 2 cups shredded Brussels sprouts
- 1 cup shredded carrots
- 1/2 cup diced red onion
- 3-4 slices crisp cooked bacon, chopped
- 1/2 cup golden raisins
- 1/3 cup sliced toasted almonds, plus more for garnish
- 2 green onions, ends trimmed, white and green parts thinly sliced, plus more for garnish
Method6
- In a small bowl or mason jar with a lid, combine the ranch and barbecue sauce. Whisk or shake until well mixed, then set aside.
- In a large bowl, combine the chopped kale, shredded Brussels sprouts, cooked chicken, shredded carrots, red onion, chopped bacon, raisins, almonds, and green onions.
- Pour the dressing over the salad ingredients and toss until evenly coated.
- Garnish with additional green onions and sliced almonds, if desired.
- Serve right away or place in the refrigerator until ready to serve, tossing gently just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.