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a white bowl with bbq chicken salad, cucumber, tomato, avocado slices and salad servers

BBQ Chicken Salad with Buttermilk Jalapeno Ranch

  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salads & Dressings, Mains
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free


This Keto-friendly BBQ Chicken Salad levels up with a Spicy Red BBQ Sauce and a creamy Buttermilk Jalapeno Ranch Dressing.



For the grilled chicken:

  • 1 1/2 lb boneless skinless chicken breasts, sliced in half so they are thinner
  • 1/3 cup Spicy Red BBQ Sauce

For the salad:

  • 2 heads romaine lettuce, chopped (about 8 cups)
  • 1 cup english cucumber, sliced
  • 3/4 cup sliced carrots
  • 3/4 cup cherry tomatoes, sliced in half
  • 3.8 oz can sliced black olives
  • 1 medium avocado, sliced
  • 1/4 cup green onions, chopped
  • 1/2 cup bleu cheese crumbles
  • 3/4 cup Buttermilk Jalapeno Ranch Dressing


For the grilled chicken:

  1. Heat grill to medium-high.
  2. Using a basting brush, baste chicken with Spicy Red BBQ Sauce on both sides.
  3. Grill, covered, turning halfway through, until chicken reaches a minimum of 165 degrees F, about 4-5 minutes per side. Let rest 5 minutes, then slice.

For the salad:

  1. Assemble romaine, cucumber, carrots, tomatoes, olives, avocado, green onions, and bleu cheese, then toss with Buttermilk Jalapeno Ranch Dressing.
  2. Add sliced BBQ Chicken to the top and serve.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/4 recipe
  • Calories: 459
  • Sugar: 8
  • Sodium: 1163
  • Fat: 27
  • Saturated Fat: 7
  • Carbohydrates: 19
  • Fiber: 7
  • Protein: 42
  • Cholesterol: 113

Keywords: bbq, chicken, salad, ranch