BBQ Chicken Salad with Fries (Printable Version)
Crispy fries and tangy BBQ chicken atop fresh greens and vegetables, drizzled with creamy ranch dressing.
# What You'll Need:
→ BBQ Chicken
01 -
2 boneless, skinless chicken breasts (or thighs)
02 -
120ml BBQ sauce
03 -
Salt and pepper to taste
04 -
15ml olive oil
→ Salad Base
05 -
600g mixed greens (romaine, arugula, or preferred blend)
06 -
200g cherry tomatoes, halved
07 -
1/2 red onion, thinly sliced
08 -
75g corn (fresh, canned, or grilled)
09 -
60g shredded cheddar or Monterey Jack cheese
10 -
Jalapeños or pickled cucumbers (optional)
→ Fries
11 -
250g frozen French fries
12 -
Salt for seasoning
→ Dressing
13 -
Ranch dressing (store-bought or homemade)
14 -
Extra BBQ sauce for drizzling (optional)
# Steps To Follow:
01 -
Bake or air-fry the French fries until crispy and golden. Season lightly with salt and keep warm.
02 -
Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and sear chicken on both sides. When nearly cooked through, brush generously with BBQ sauce, allowing it to caramelize. Flip once and continue cooking until internal temperature reaches 74°C. Remove from heat and slice into strips.
03 -
In large serving bowls, create a base with mixed greens. Layer with cherry tomatoes, red onion slices, corn, and shredded cheese. Add optional jalapeños or pickled cucumbers if desired.
04 -
Place a generous portion of crispy fries on top of the salad base. Arrange BBQ chicken strips over everything. Drizzle with ranch dressing and additional BBQ sauce if desired.
# Notes and Tips:
01 -
For a Buffalo-style variation, substitute BBQ sauce with buffalo sauce and use blue cheese dressing instead of ranch.
02 -
Make vegetarian by replacing chicken with crispy tofu or grilled jackfruit.
03 -
For meal prep, store all components separately and assemble just before serving for maximum freshness.