My mom recently took a trip with her sisters, their kids and my younger two siblings. Along the way to Mount Rushmore they stopped at a charming Perkins restaurant, and my mom ordered a BBQ Chicken Salad with Chipotle Ranch Dressing. She loved it so much she decided to recreate it at home, and when our family visited a couple weeks later she served it to us. The result was a vibrant, satisfying salad that balances smoky barbecue, creamy chipotle ranch, crisp lettuce, and savory toppings. It’s become a go-to for warm-weather dinners and a great make-ahead option for picnics or potlucks.
- 6 cups of your favorite lettuce mixture
- 3 grilled chicken breasts, sliced
- 3/4 cup Colby Jack shredded cheese
- 10 pieces of cooked bacon, cut into bite sizes
- 4 boiled eggs, cooled and sliced
- 1 cup tortilla strips
- 1 medium tomato, diced
- 1/2 cup of your favorite barbecue sauce to drizzle over top (for example, Sweet Baby Ray’s)
- Chipotle Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/4 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 teaspoon lime juice
- 1 teaspoon chipotle seasoning
- Combine all Chipotle Ranch ingredients in a bowl and stir until smooth and well blended. Taste and adjust seasoning or chipotle level to preference; if you prefer a thinner dressing, add a little more buttermilk.
- Start with the lettuce as the base. Arrange shredded cheese, diced tomatoes, bacon pieces, sliced eggs, sliced grilled chicken, and tortilla strips across the greens. Drizzle barbecue sauce lightly over the top, then finish with the Chipotle Ranch Dressing. You may not want to use all of the dressing at once—any leftover dressing keeps well in the refrigerator for several days.
Why this salad works: the sweet and smoky notes from the barbecue sauce pair beautifully with the smoky heat of the chipotle ranch. The crunchy tortilla strips and bacon contrast the tender chicken and creamy dressing, while the boiled eggs and shredded cheese add richness and protein. Use a mix of crisp romaine, butter lettuce, or mixed greens for texture and freshness.
Tips and variations:
– Grill or pan-sear the chicken with a little salt and pepper, then slice it thinly. Brushing the chicken with a bit of barbecue sauce while it finishes cooking enhances the BBQ flavor.
– If you want a lighter version, substitute Greek yogurt for part of the sour cream or mayonnaise in the dressing and reduce the amount of cheese.
– For extra brightness, add a handful of chopped cilantro and an extra squeeze of lime to the dressing.
– Make it vegetarian by replacing chicken and bacon with grilled tofu, tempeh, or a hearty bean mix and opting for a vegetarian-friendly BBQ sauce.
Make-ahead and storage:
– The chipotle ranch stores well in an airtight container in the fridge for up to 4–5 days. Shake or stir before using.
– For meal prep, keep components separate: greens in one container, chicken and toppings in another, and dressing in a small jar. Assemble just before serving to keep the salad crisp.
Serving suggestions:
– Serve this salad as a main course with warm cornbread, grilled corn, or a simple soup.
– It also scales easily for gatherings—multiply the ingredients to feed a crowd and set up a salad bar so guests can build their own bowls.
Enjoy this BBQ Chicken Salad with Chipotle Ranch Dressing as a memorable, flavorful meal that’s simple to prepare and perfect for sharing.