BBQ Chicken Salad with Greek Yogurt Ranch Dressing
BBQ Chicken Salad with Greek Yogurt Ranch Dressing is a fresh and colorful salad that comes together in less than an hour. It combines tender BBQ chicken with crisp romaine, red onion, sweet corn, cotija cheese, cherry tomatoes, black beans, ripe avocado, and Crunchy Garlic Tortilla Strips. Toss it with healthy Greek Yogurt Ranch Dressing for even more flavor!
Heat oven to 400 °F. Place chicken thighs in a mixing bowl and season with salt and pepper. Then, brush with barbecue sauce so each piece is evenly coated.
Place on a foil-lined baking sheet or a cooling rack on top of a baking sheet. Place in the oven and cook for 30-35 minutes or until the internal temperature is 165 °F (74 °C). Remove from oven and baste with additional sauce, then turn on the broiler and broil for an additional 5 minutes.
Remove chicken from oven and allow to cool for 10 minutes. Chop chicken and set aside.
Greek Yogurt Ranch Dressing
Using a food processor or blender, pulse and blend Greek yogurt, onion powder, garlic powder, kosher salt, lemon juice, and green onions until creamy and well mixed, about 30 seconds.
Scoop into serving bowl and garnish with chopped chives to be used immediately or store in the refrigerator in an air-tight container.
Crunchy Garlic Tortilla Strips
Preheat the oven to 350°F. Cut the corn tortillas into thirds, then cut each third width-wise into ¼-inch strips. In a mixing bowl, toss the tortilla strips with vegetable oil, garlic powder, and salt to taste until evenly coated.
Place the tortilla strips on a baking sheet and spread out the strips so they are evenly distributed and not crowded. Place the sheet in the oven and cook for 8-10 minutes, or until golden brown. Remove from the oven and allow to cool for 5 minutes.
BBQ Chicken Salad
In a large salad bowl, add lettuce, then top with tomatoes, black beans, corn, avocado, cheese. Toss in desired amount of Greek Yogurt Ranch Dressing until evenly coated. Top with Crunchy Garlic Tortilla Strips and BBQ chicken. Serve with a lime wedge and additional dressing on the side if desired.