Lunch is the meal I always end up throwing random things together I find in my fridge and hoping it’s enough to survive until dinner. So this summer I’m trying to be more intentional about actually putting a meal together that is packed with nutrients and keeps me full all afternoon so I don’t raid the pantry an hour before dinner. This southwest bbq chicken salad is the perfect dish to meal prep so its ready to go all week. It’s the kind of salad that makes you genuinely excited to eat lunch, and I don’t say that lightly. Smoky bbq chicken, fresh corn, creamy avocado, and the most addictive avocado lime ranch you’ve ever had. It’s the most refreshing summer salad.
Let’s talk about that dressing because it deserves its own moment. Instead of a traditional ranch base, I made mine almost entirely with greek yogurt, which sounds like a health food swap that should taste like a health food swap, but it genuinely doesn’t. It’s creamy, tangy, herby, and bright from the lime, and it clings to every single thing in this bowl in the best way. It also means you’re getting a solid protein boost from your dressing, which is a win in my book.
The whole thing is meal prep friendly, which is my favorite thing about it right now. You can grill or cook your chicken ahead of time, store the dressing separately, and have lunches ready to go for the whole week. On a hot summer day when the last thing I want to do is stand over a stove, having this waiting in the fridge feels like a gift I gave myself on Wednesday. Even Chandler goes back for seconds every single time, which is always the real test.
Whether you’re making this for a quick weekday lunch, bringing it to a summer cookout, or just trying to find something that actually keeps you full past 2pm — this salad is it. It comes together in about 30 minutes and tastes like something you’d order at a restaurant. Save this one, you’re going to make it on repeat all summer.
Southwest BBQ Chicken Salad with Avocado Lime Ranch
Ingredients
For the Chicken
- 1 lb chicken tenders
- salt
- ground black pepper
- garlic powder
- onion powder
- paprika
- â…“ cup BBQ sauce
For the Avocado Lime Ranch
- ¼ cup mayonaise
- ½ cup plain greek yogurt
- ½ avocado
- 3 Tbs olive oil
- 1 clove garlic, minced
- juice of ½ lime
- ¼ tsp onion powder
- 2 Tbs cilantro, chopped
For the Salad
- 3 cups shredded romaine lettuce
- corn on the cob (I cooked 2)
- 1 plum tomato, diced
- ½ avocado (the other half that you didn't use for the dressing)
Instructions
Grill Corn
- Drizzle a cast iron grill plate with a little oil and grill corn on the cob over medium heat until tender, rotating every few minutes. (should take about 10-15 total minutes) You can also do this directly on your cooktop fire or on a grill.
- Brush or rub each cob with butter and season with salt.
- Cut corn off the cob and set aside in a bowl. Meanwhile, prep the chicken.
Prep Chicken
- Pat chicken tenders dry and season with salt, pepper, garlic powder, onion powder and paprika. Set aside.
Prepare Dressing
- In a jar, combine all ingredients for the dressing and blend using a hand or immersion blender or a regular blender. Store in the fridge for up to 2 weeks.
Grill Chicken
- On a cast iron grill plate over medium heat or a grill, grill your chicken tenders about 4-5 minutes on each side.
- After about 3 minutes after you flip the first time, brush each tender with bbq sauce and flip and repeat. Flip the chicken a few more times to help the bbq sauce caramelize. Remove from heat.
Assemble the Salad
- Place lettuce in the bottom of a large bowl. Top with tomatoes, corn, avocado chunks and chicken.
- Drizzle on a generous serving of avocado lime ranch and sprinkle with more chopped cilantro if desired.
- ENJOY!
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