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Aug 01

Barbecue Ranch Chicken Salad

Barbecue Ranch Chicken Salad in a bowl

If you’re looking for a fresh, filling, flavorful salad, this Barbecue Ranch Chicken Salad is for you! I’ve had similar salads in a few different restaurants, so I thought it was time I made one at home! With barbecue chicken, corn, black beans, cheddar cheese, juicy tomatoes, crunchy tortilla strips and a creamy barbecue ranch dressing, this satisfying salad will fill you up and make your taste buds cheer. It’s super easy to throw this salad together using leftover cooked chicken, or you can simply throw some on the grill or in the oven. You probably already have many of the ingredients for this salad in your kitchen right now! Not only is this salad easy, tasty and filling, a serving is just 350 calories or 4 WW Points (or 5 Points if following the diabetic WW plan)! To view your current WW Points for this recipe and track it in the WW app or site, click here!

Barbecue Ranch Chicken Salad overhead view

Looking for more tasty, lightened up salad recipes? Check out my Thai Chicken Chopped Salad, Butternut Squash Quinoa Salad, Southwest Steak Salad with Avocado Lime Dressing, Greek Chicken Quinoa Salad, Avocado BLT Pasta Salad, Strawberry Steak Salad, Asian Sesame Chicken Salad, Roasted Beet Salad, Pepperoni Pizza Salad, Strawberry Quinoa Salad, Taco Chicken Salad, Broccoli Salad, Antipasto Salad, Harvest Apple Salad, Greek Orzo Pasta Salad, Hummus Chicken Salad, Doritos Taco Salad and more in the Salads section of my recipe index!

Barbecue Ranch Chicken Salad in a bowl
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Barbecue Ranch Chicken Salad

This Barbecue Ranch Chicken Salad features corn, black beans, cheddar cheese, juicy tomatoes, crunchy tortilla strips and a creamy barbecue ranch dressing!


  • 12 oz cooked boneless skinless chicken breasts, chopped
  • 5 tablespoons barbecue sauce, divided (I use Stubb’s Original, I recommend using that or another low sugar sauce)
  • ½ cup plain nonfat Greek yogurt
  • 2 teaspoons water
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 12 cups lettuce, I used green leaf, but romaine or spinach would also be great
  • ¾ cup frozen corn kernels, defrosted to room temperature
  • ¾ cup drained and rinsed canned black beans
  • ¾ cup chopped tomatoes
  • ½ cup shredded 2% sharp cheddar cheese
  • 12 tablespoons tortilla strips, I used Fresh Gourmet, found near the salad toppings at most grocery stores
  • 1 medium scallion, sliced


  • Place the chicken in a bowl and toss with 3 tablespoons of the barbecue sauce to coat.
  • In a separate bowl, combine the remaining 2 tablespoons barbecue sauce with the Greek yogurt, water, parsley, dill, onion powder, garlic powder, and salt and stir until well mixed to form the dressing.
  • To build each salad, start with a base of 3 cups of lettuce. Add 3 ounces of the chicken, 3 tablespoons of corn, 3 tablespoons of black beans, 3 tablespoons of tomatoes, 3 tablespoons of tortilla strips, 2 tablespoons of shredded cheese, ¼ of the sliced scallions and about 2 ½ tablespoons of dressing.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per serving: 4* (SP calculated using the recipe builder on weightwatchers.com)
*5 Points if following the diabetic WW plan
Nutrition Information per serving:
350 calories, 31 g carbs, 9 g sugars, 9 g fat, 3 g saturated fat, 36 g protein, 4 g fiber (from myfitnesspal.com)
MyWW SmartPoints per serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
9 per serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

11 comments on “Barbecue Ranch Chicken Salad”

  1. What is recommended cooking method for the chicken? The recipe does not state. Thanks for the great recipe.

    • Hi April,
      I wrote this in the text of the post above, but you can use chicken cooked any way! Leftoves, or toss it on the grill or in the oven. I either usually use grilled or I sear both sides and bake it.

  2. Meal prepped this salad for the next few days. Delicious! Love that you figure the WW flex points for me!
    Will be visiting your website often.

  3. I found that canned cooked chicken breast that I get with my government commodities was wonderful in this recipe.

  4. What’s the 2 tsp of water for?

  5. This looks delicious! Can’t wait to make it. I’ve made a lot of your recipes and every single one of them have been winners in my home!
    Also thank you so much for still including the Points Plus calculations! I really appreciate it!! 🙂

  6. Made this tonight! And have tons left over for lunches this week, so quick and easy, and love that it’s ww friendly! 

  7. I made this for dinner tonight, so good!!  

  8. This salad is a wonderful summertime dinner, or you can do what I did and make a single serving for a healthy and filling lunch. Once I took a bite of this salad I was hooked! It’s SO good! Instead of frozen corn, I used canned (drained) corn for convenience. I also used some already cooked boneless skinless chicken breasts that I had in the freezer. I just thawed them and tossed them in a little BBQ sauce. I HIGHLY recommend Ray’s No Sugar Added BBQ Sauce. It’s the best BBQ sauce on the market and keeps this salad healthy.5 stars

  9. This salad was so delicious! Definitely putting it in my rotation!

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