Barbecue Chicken Ranch Salad

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Course Main Dish
Servings 2


  • 2 cups chopped cooked chicken
  • 2/3 cup barbecue sauce *see Easy Barbecue Sauce recipe*
  • 2 heads romaine hearts chopped
  • 1 red bell pepper chopped
  • 1 small avocado chopped
  • 1 tomato chopped (cherry tomatoes would work great)
  • 1/2 English cucumber chopped


  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/4 water or more depending on desired thinness


  • Prepare the dressing by combining all ingredients in a jar and shaking. Set aside.
  • Place the chickpeas and barbecue sauce in a medium saucepan and heat over medium-high heat. Let cook for about 10 minutes, until the sauce is reduced and sticks to the chickpeas. Set aside.
  • In 2 large bowls or 1 big bowl, place your romaine lettuce, red bell pepper, avocado, tomato's and avocado. Add the chickpeas and toss to combine.
  • Drizzle the salad with the sauce and toss.
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