BBQ Ranch Salad Recipe
BBQ Ranch Salad Recipe photo by Taste of Home

BBQ Ranch Salad Recipe

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4.5 10 12
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“High in protein and low in fat, this scrumptious salad has become one of my husband’s and my favorite, simple and quick meals,” writes Kim Pohlman from Coldwater, Ohio.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 2 servings


  • 3/4 cup cubed cooked chicken breast
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1 small tomato, chopped
  • 1/3 cup frozen corn, thawed
  • 2 tablespoons chopped red onion
  • 1/4 cup ranch salad dressing
  • 1 tablespoon barbecue sauce
  • 1-1/2 cups torn romaine

Nutritional Facts

1 cup: 259 calories, 3g fat (1g saturated fat), 41mg cholesterol, 612mg sodium, 36g carbohydrate (7g sugars, 7g fiber), 24g protein


  1. In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad. Yield: 2 servings.
Originally published as BBQ Ranch Salad in Cooking for 2 Summer 2006, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 22, 2013

"I made this but added slices of avocado, grated cheddar , and broken up tortilla chips for garnish. So good!"

Reviewed Jun. 12, 2013

"Have made this salad several times. My family really enjoys,and my son asks for it quite often."

Reviewed Sep. 7, 2012

"Too bland for our taste."

Reviewed Jan. 12, 2012

"very delicious with lots of flavour. used black beans but other then that followed the recipe"

Reviewed Aug. 11, 2011

"We arent a salad family but my family loves it. Even the husband. It is good."

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