Barbecue Chicken Salad Twist
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A zesty, crunchy chopped chicken salad with romaine, shredded rotisserie chicken switched to smoked turkey for a deeper flavor, black beans, fire-roasted corn, diced sweet red pepper, juicy roma tomatoes, shredded aged cheddar, and ripe avocado. Tossed with a tangy blend of barbecue sauce and buttermilk ranch dressing, finished with a bold sprinkle of crushed spicy tortilla chips for that irresistible crunch. Ready in about 21 minutes, serves 4, balanced carbs and fats, high sodium to watch for.
Prep:
21 min
Cook:
0 min
Total:
21 min
Servings:
4 servings
#American Fusion
#Salads
#Quick Meals
#High Sodium
#Gluten Free Option
Chopped salads catch heat fast. Tried rotisserie chicken several times but smoked turkey slapped that little extra depth into my bowl this time. Fire-roasted corn over plain corn, always, smoky kernels locked in flavor and little char bits. A fresh crunch from red bell peppers and ripe roma tomato cuts through heavier elements like cheese and avocado. Tossing with garlic salt first wakes up the shredded meat, a simple trick I learned when leftovers tend to go bland. The dressing blend of barbecue sauce and buttermilk ranch cuts fat with tang, a bright counterpoint to creamy cheese and avocado, while crushed spicy tortilla chips provide that final, addictive crunch. There’s no cooking here, more assembly with care, timing the chips right, knowing when avocado has just the right give without turning to mush.
Ingredients
- 3 cups romaine lettuce chopped
- 2 cups shredded smoked turkey cooled
- 1 teaspoon garlic salt
- 1 cup fire-roasted corn drained
- 1 cup black beans rinsed and drained
- 1 red bell pepper diced
- 1 large roma tomato diced
- 1 cup shredded aged cheddar cheese
- 1 ripe avocado cubed
- 1/2 cup barbecue sauce
- 1/2 cup buttermilk ranch dressing
- 1 cup crushed spicy tortilla chips
About the ingredients
Substitutions abound based on what’s in hand or dietary preference: smoked turkey in place of rotisserie chicken injects smoky notes and can be swapped back if milder flavor is preferred. Fire-roasted corn canned or frozen works; just drain thoroughly to avoid watering down salad. Black beans rinsed well to prevent excess sodium or gas issues, substitute with kidney beans if desired. Aged cheddar can be swapped for sharp mozzarella or pepper jack for some heat but cheddar’s texture is nice here — melts slightly against cooler ingredients giving pleasant mouthfeel. Barbecue sauce acidity varies widely—choose a medium sweet or smoky brand, avoid overly sweet versions that overpower dressing. Buttermilk ranch can be homemade or good-quality store brought, thicker dressing ensures clinging rather than pooling at bottom. For crunch, replace spicy tortilla chips with crushed pita chips or unsalted crackers for a subtler finish. Fresh avocado is crucial; avoid overripe or under ripe to keep texture and avoid bitterness.
Method
- Gather all produce first. Chop the romaine roughly but not too fine; you want texture mostly from the ribs. Shredded smoked turkey instead of chicken adds a bold, smoky undertone I swear ups the game. Toss turkey with garlic salt and heat gently if cold from fridge — makes it pop.
- Drain fire-roasted corn well, moisture kills crunch later. Rinse and drain black beans thoroughly to avoid soggy salad. Dice the red bell pepper and roma tomato into bite-sized chunks, not mushy, not huge.
- In a big bowl, combine romaine, turkey, garlic salt, fire-roasted corn, black beans, red pepper, tomato, aged cheddar, and avocado. Use salad tongs, toss gently but thoroughly — you want even flavor, avocado intact, no mashing.
- Whisk barbecue sauce and buttermilk ranch in a smaller bowl until smooth and uniform. Slightly tangier than regular ranch, good balance with smoky turkey. No watery dressing—thick enough to cling to salad bits.
- Plate salad using tongs, about one cup each, layering to maintain structure. Drizzle the barbecue ranch dressing over top sparingly; too much makes a soggy mess. Immediate sprinkling of crushed spicy tortilla chips on the dressing — wait too long and chips get limp.
- Serve promptly. Crunchy texture mingled with creamy avocado and smoky turkey is a pleasant contrast in every bite. Leftover? Keep dressing separate to maintain chip crunch, serve within a day.
Cooking tips
Start by prepping all your fresh ingredients first: chopping lettuce, dicing peppers and tomatoes, shredding turkey if not pre-shredded. Toss turkey with garlic salt early on to let seasoning penetrate—boosts overall flavor drastically. Drain all canned items exceptionally well; moisture is the enemy here lest whole salad turns limp. When tossing the salad in the large bowl, be gentle but thorough. Over-tossing squashes avocado; under-tossing leads to uneven flavor distribution. Dressing—whisk until smooth and uniform; a good time to check for taste balance and tweak with little more barbecue sauce if needed. Dress salads individually just before serving to preserve chip crunch. The crushed spicy tortilla chips sprinkled last provide textural contrast; sprinkle immediately after dressing drizzle to avoid wilt. If prepping ahead, keep components separate and assemble last minute. Watch out for avocado oxidation—use lemon or lime juice if resting over 20 minutes. Plates and tongs help with neat presentation—avoid salad sludge at the bottom of the bowl or plated mess.
Chef's notes
- 💡 Shredded smoked turkey swapped for rotisserie chicken gives smoky depth. Toss early with garlic salt; it wakes up dry meat textures, helps seasoning soak in rather than sit on surface. Heating gently if fridge cold makes flavors pop; cold turkey dulls spice and aroma. Avoid chopping romaine too fine or mushy – keep chunkier ribs for crunch contrast. Texture is key here, balance soft avocado with crisp greens.
- 💡 Drain canned corn and beans thoroughly. Excess moisture drowns crunch fast; corn especially packs watery juice after canned storage. Rinse beans well to cut down sodium and any metallic tin taste. Dry ingredients prevent limp salad later. Dice tomatoes and red pepper to bite-size but sizable enough for texture — mushy bits turn salad soggy and dull. Keep pieces uniform to maintain even mouthfeel throughout.
- 💡 When mixing salad, use tongs; toss gently but fully to coat without smashing avocado. Over-handling avocado produces mush, under-tossing leaves flavor lumpy. Combine aged cheddar with avocado last to balance creamy, sharp contrast effectively. The key: layering from bottom up, romaine first, avocado near top to avoid crushing. Presentation matters for texture, so plate portions evenly and compact for structure.
- 💡 Whisk barbecue sauce with buttermilk ranch thoroughly until uniform. Thicker dressing clings better, prevents pooling at bottom and soggy bits. Pick medium-sweet or smoky barbecue sauce brands – too sweet masks smoky turkey undertones. Add a little extra barbecue for tang but avoid dilute watery dressings. Pour drizzle-wise, small amounts at once; sprinkling chips on fresh dressing keeps final crunch crisp without soft spots developing.
- 💡 Chip timing critical: crushed spicy tortilla chips add that last crunch punch. Sprinkle immediately after dressing or chips soften fast, lose snap. If prepping ahead, keep chips separate. Use pita chips or unsalted crackers for milder crunch alternatives. For avocado oxidation issue, a light spritz of lemon or lime juice extends hold time without flavor shift. Store leftovers in airtight, dressing separate from salad to maintain chip crisp and layered flavors.
Common questions
Can smoked turkey be replaced?
Yes swap for rotisserie chicken or deli smoked turkey if short on time. Expect less smoke depth; add extra garlic salt or paprika to lift aroma. Cold turkey needs warming; else flavor dull. Try duck or pulled pork for richer profile but adapt dressing accordingly.
How to keep chips crunchy longer?
Chips get soggy fast around dressing drizzle. Best to serve chips separately or sprinkle at last second. If pre-mixing, crush chips finer to spread texture, but crunch softens quickly even then. Alternatives like pita chips or crisp crackers hold better but flavor changes.
What if salad turns soggy?
Usually over-moisture and overdressing causes limp salad. Drain canned goods thoroughly. Toss lightly, add dressing incrementally. Wait to toss salad entirely until serving time. Store components separately if prepping ahead. Avoid chopping greens too fine; larger pieces hold crispness better under moisture.
Suggestions for leftover storage?
Keep salad and dressing separate in containers. Avoid pre-crushing chips into salad unless immediate consumption. Refrigerate salad to slow avocado browning, add citrus if holding over 20 minutes. Consume leftovers within one day for freshness; reheating not recommended as greens wilt and dressing separates.
