Ingredients
3–4 boneless, skinless chicken breasts
1 cup barbecue sauce
6 cups chopped romaine lettuce
1 cup sliced cucumbers
1 cup halved cherry tomatoes
½ cup thinly sliced red onion
1 cup shredded cheddar cheese
½ cup ranch dressing
Salt and pepper, to taste
Instructions
- Preheat the grill to medium-high heat.
- Season chicken breasts with salt and pepper.
- Grill the chicken for 6–8 minutes per side, until fully cooked.
- Brush the chicken with barbecue sauce and grill for an additional 1 minute per side.
- Remove from grill, let rest, then slice into strips.
- In a large bowl, combine chopped romaine lettuce, cucumbers, cherry tomatoes, red onion, and sliced chicken.
- Top with shredded cheddar cheese and drizzle with ranch dressing.
- Toss gently to combine and serve immediately.
Notes
- Marinate chicken in barbecue sauce overnight for extra flavor.
- Add avocado slices or crispy tortilla strips for texture.
- Try bell peppers, corn, or black beans for variety.
- Swap ranch with blue cheese or yogurt dressing for a lighter option.
- Store leftovers in the fridge up to 2 days; keep dressing separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
