I’m a sucker for smoky-sweet flavors, and this chopped BBQ Ranch chicken salad delivers on all fronts. Inspired by Jess’ buffalo chicken salad, this recipe started as a quick clean-out-the-fridge meal after a weekend of grilling. But it was so good that it has turned into one of my go-to summer recipes. The simple combo of ranch and barbecue sauce gives the dressing a tangy, smoky flavor that tastes like a backyard cookout in every bite.
With crunchy kale and Brussels sprouts, juicy blackened chicken, sweet golden raisins, crispy bacon, and toasted almonds, the texture is just as satisfying as the flavor. Even better, this recipe comes together in about 20 minutes, holds up great in the fridge, and makes the perfect easy lunch, dinner, or potluck dish.
Recipe Highlights
Quick and easy: This BBQ Ranch chicken salad comes together in just 20 minutes with minimal prep time and no cook time required when I use pre-cooked chicken. It’s a perfect no-fuss option for weeknights, potlucks, or when I want something fresh and filling without spending much time in the kitchen.
High-protein and fiber: Thanks to lean chicken, each serving provides plenty of protein as well as fiber, vitamins, and minerals from the many veggies. This recipe is also naturally gluten free.
Great for meal prep: Thanks to the hearty veggies, including kale, Brussels, and carrots, this salad holds up really well in the fridge, making it an excellent option for prepping ahead. Whether making it for a picnic, backyard BBQ, or make-ahead lunches, it’s ideal since it lasts in the fridge for up to 4 days.
A Few Key Ingredients
Here are a few of my notes about some of the main ingredients in this salad:
- Ranch dressing: For a dairy-free and Paleo-friendly salad, use this recipe to make Paleo ranch dressing. Otherwise, use any favorite store-bought buttermilk ranch, classic ranch, or homemade ranch recipe.
- Barbecue sauce: I like to buy this no-sugar-added BBQ sauce or make my own using the sauce recipe portion of this Instant Pot brisket recipe. Any favorite homemade or store-bought sauce will work.
- Chicken: I recommend using grilled chicken or blackened chicken to enhance the smoky flavor. I season mine with smoked paprika (or regular paprika), salt, ground cumin, dried thyme, oregano, onion powder, garlic powder, cayenne pepper, and black pepper. However, if preferred, leftover shredded chicken breasts, boiled chicken, or even rotisserie chicken will also work.
- Almonds: I toast the almonds in a skillet or in the oven to enhance their nutty flavor, adding extra depth to my salad.
Find the ingredient list with exact measurements in the recipe card below.
How to make BBQ Ranch Chicken Salad
Here are the basic steps to prepare this recipe:
- Make the BBQ ranch dressing: Add the ranch and BBQ sauce to a bowl or jar, then whisk or shake to combine.
- Combine the salad: Add the veggies, chicken, bacon, raisins, and almonds to a large bowl. Pour the salad dressing on top, and toss to combine. For a pretty presentation, transfer the tossed salad to a clean salad bowl.
- Serve: Garnish with green onions and extra sliced almonds, and serve immediately. Or, chill in the fridge, and toss again just before serving.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), total fat, saturated fat, protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make It Tex-Mex
This simple tossed salad is one of those easy recipes that works well for a variety of mix-ins. Give it more of a Tex-Mex spin by omitting the raisins and almonds, then adding ½ can black beans, ½ cup corn, and some tortilla strips on top.
My Favorite Pairing Options
This Ranch BBQ chicken salad recipe is plenty filling on its own, and often enjoy it as a light lunch. But if my family is especially hungry, I’ll add a starchy side, such as sourdough bread, these homemade cornbread muffins, corn on the cob, or crispy Parmesan roasted potatoes.
Frequently Asked Questions
This salad has a lot going on already, but it lends well to additions like black beans, cheddar cheese, cherry tomatoes, corn kernels, bell peppers, fried onions, tortilla chips, and chickpeas. Mix and match any extra produce on hand for a little extra bulk.
Yes, because I use hearty veggies and chopped kale instead of a more delicate green like romaine lettuce, this chopped BBQ Ranch salad holds up well in the fridge. I find it keeps fresh in an airtight meal prep container for up to 4 days.
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BBQ Ranch Chopped Salad Recipe
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.
Ingredients
- ¾ 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 ½ cups diced cooked chicken (such as shredded chicken or blackened grilled chicken)
- 2 cups shredded Brussels sprouts
- 1 cup shredded carrots
- ½ cup diced red onion
- 3–4 slices crisp cooked bacon, chopped
- ½ cup golden raisins
- ⅓ cup sliced toasted almonds, plus more for garnish
- 2 green onions, ends trimmed, white and green parts thinly sliced, plus more for garnish
Instructions
- 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.
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Nutrition Information
- Serving Size: 1/4 of the recipe (2 cups)
- Calories: 485
- Fat: 25 g
- (Sat Fat: 4 g)
- Sodium: 615 mg
- Carbohydrate: 35 g
- (Fiber: 5 g
- Sugar: 16 g)
- Protein: 30 g
- Cholesterol: 60 mg
Dietary
Recipe Changelog
June 2025: We previously published a version of this salad that did not contain chicken. Download the previous version here.
The photos in this post were taken by Megan McKeehan.
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Made this without bacon (sad face) to bring to a vegetarian friend’s house for brunch. I also made it with Tessemae’s Balsamic instead of ranch and it is just as good, and fit in better with a brunch menu. Love it! Thanks.
Hi Jen,
I love your substitution of balsamic for ranch – thanks for sharing that idea! Yeah, not having bacon is kinda sad but very sweet of you to accommodate your friend.
My husband and son are allergic to raw carrots, any suggestions for a good substitution?
Hi Christina,
You could either replace the 1 cup of shredded carrots with more shredded Brussels or try shredded zucchini or jicama. The zucchini may give off a fair bit of moisture so I would recommend pressing the shredded zucchini between two clean kitchen towels to absorb some of the liquid. I, personally, would opt for the jicama as it’s slightly sweet like carrots and will offer a bit of crunch (like carrots).
This was so delicious . I made it as a main meal by adding grilled chicken breast. I am over 65 but still very athletic. I give your recipes a lot of credit for helping to keep me healthy , fit and slim. My 70 year old husband has been successfully losing weight and your recipes work well for him. Our doctors say whatever you are doing keep it up!
We appreciate the feedback and 5-star review Paula! Thank you so much.