Grilled Bar-B-Q Chicken Salad

  • 18



  • 8 ounce (1 cup) your favorite bottled ranch dressing
  • 1/4 cup Stubb's green chile sauce (can substitute with 1 small can of diced green chiles)
  • 2 chicken breasts, trimmed of excess fat
  • 1/2 cup Stubb's Original BBQ sauce (or your favorite)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • salt and pepper, to taste
  • 3 romaine lettuce hearts, cleaned and chopped (about 6 cups)
  • 2 roma tomatoes, chopped
  • 1/2 cup corn kernels (cut off the cob, canned or defrosted frozen corn)
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup red onion, diced
  • 1/4 cup shelled edamame
  • 3/4 cup colby cheese, shredded
  • handful of tortilla strips
  • 1/4 cup Stubb's Original BBQ sauce
  • 1/4 cup green chile ranch dressing


  • Add ranch dressing and green chile sauce to a blender or food processor. Blend until smooth and combined.

  • Place in airtight container and place in refrigerator until ready to use.

  • Rub chicken breasts with paprika, onion powder and salt and pepper.

  • Grill over MED heat for about 5 minutes on each side, until chicken is cooked through and juices run clear.

  • The last minute of grilling, baste liberally with bbq sauce.

  • Let chicken rest for 5 minutes, then dice into bite-sized pieces.

  • Assemble salad by placing romaine lettuce in a large serving bowl. Top lettuce with grilled chicken, roma tomatoes, corn kernels, black beans, red onion, shelled edamame, shredded cheese, and tortilla strips.

  • Drizzle salad with both bbq sauce and prepared green chile ranch dressing and toss to combine.

Nutrition information (per Serving)