BBQ Chicken Salad

Copycat Panera Bread BBQ Chicken Salad in a large salad bowl with greek yogurt ranch dressing.

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Looking to take your chicken salad up a notch? This healthy and flavor-packed BBQ chicken salad comes together quickly and will make you crave a big, hearty salad for your next meal.


  • 1 1/2 lbs Boneless, Skinless Chicken Breasts
  • 1/2 cup BBQ sauce (I like this one)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 Romaine Hearts, chopped
  • 1 cup cooked black beans
  • 1/2 cup red onion, chopped
  • 1 cup corn kernels
  • 1 dry pint cherry tomatoes, halved
  • 1 cup crushed tortilla chips
  • 1/2 cup shredded Monterey Jack or Cheddar Cheese

For the Greek Yogurt Ranch Dressing:

  • 1 cup greek yogurt
  • juice, 1 lime
  • 1 garlic clove, minced
  • 1/2 cup cilantro leaves, finely chopped
  • 2 tbsp chives, finely chopped
  • 2 tbsp water
  • salt + pepper, to tasteĀ 


  1. Place chicken in a large bowl and top with 1/4 cup BBQ sauce and salt and pepper.
  2. Preheat grill or grill-pan to medium-high heat (roughly 450 degrees F).
  3. Add chicken and grill for 5-7 minutes per side or until chicken is no longer pink and internal temperature reaches 165 degrees F.
  4. Remove chicken from grill and chop into bite-sized pieces.
  5. Place chicken in a bowl and top with remaining 1/4 cup of BBQ sauce to coat well. Set aside.
  6. In a large bowl combine romaine, black beans, red onion, corn, cherry tomatoes, tortilla chips and cheese. Top with chicken and drizzle with ranch dressing (see instructions below).

For the Greek Yogurt Ranch Dressing:

  1. Combine all ingredients in a medium bowl or mason jar and mix well to combine. Add more water for a thinner dressing.