Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / BBQ Ranchero Chicken Salad Recipe
    Lost? Site Map

    BBQ Ranchero Chicken Salad

    BBQ Ranchero Chicken Salad. Photo by DuChick

    1/3 Photos of BBQ Ranchero Chicken Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
    2. 2
      Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
    3. 3
      Combine dressing, chili powder and cumin; mix well.
    4. 4
      To serve, divide lettuce mixture onto 6 serving plates.
    5. 5
      Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
    6. 6
      Reheat chicken or served chilled.
    7. 7
      Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

    Ratings & Reviews:

    • on April 29, 2008


      I have made this salad for years! It is a family favorite. I make a few small (but worthwhile) changes, first, I sautee chicken breasts in a little oil and butter, then shred or cube the meat, add the BBQ sauce, and let it simmer to absorb the flavor. Then I use Green Giant Mexicorn (with red pepper) to save time. I do not put the cheese or lettuce in the black bean/onion/tomato mixture, it just gets soggy, for each salad, I put down a layer of lettuce, then the corn/bean relish, then chicken, then dressing, and top it off with the cheese and olives. Lastly, I ALWAYS serve it in a flour tortilla shell bowl! Just place a burrito sized flour tortilla in a metal (or other oven proof) bowl of appropriate size, (prick it a few times to prevent bubbles) Or use a tortilla shell bowl form which is what I have. And bake @ 350 until brown, and crisp. (about 12 min or so) The flavor of this salad is INCREDIBLE! I just love it! 04/29/08 Just a quick update: As I said, this recipe is one my family enjoys on a regular basis, It's so pretty when served, I decided to snap a quick pic, I was lucky to get these 2 before my 17 yo son snatched this one right off the table!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2012


      This was delicious. I took the advice of another reviewer and browned the chicken in a skillet with some butter, salt and pepper, also I used chicken thighs. Then shredded the chicken and sauteed it in the BBQ sauce. Also I added some avocado, it turned out tender and yummy!
      Thanks for posting, will definitely be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2011


      Made this with all vegan subs (used morningstar "chicken strips", daiya pepperjack and a homemade ranch dressing from tofutti sour cream seasoning mix recipe) Really great salad! Used a brown sugar bbq sauce which was perfect! Only thing I wasn't crazy about was the chili powder/cumin added to the ranch. I thought it took away from the other flavors and was a little confusing. Just personal preference. When I made up a second salad for lunch I used plain ranch. Looks and tastes like something from a restaurant. Thanks for the recipe!.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for BBQ Ranchero Chicken Salad

    Serving Size: 1 (422 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 301.6
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 0.9 g
    Cholesterol 78.1 mg
    Sodium 1002.9 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 4.0 g
    Sugars 10.4 g
    Protein 28.5 g

    The following items or measurements are not included:

    mixed salad greens

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes