BBQ Chicken Salads with Buttermilk Ranch Dressing is a quick and easy dinner salad that is filling and leaves you thinking of other BBQ ranch combinations.
I’m on a salad kick lately. We eat a lot of meat and chicken in our house that I have to be proactive about eating meals where the protein isn’t the star of the dish. Though I’ll admit, I’m not the best at making salads look “pretty.”
Recently, I created a Buttermilk Dill Dressing for wedge salads that are part buttermilk, part mayonnaise, and a few seasonings. This Buttermilk Ranch Dressing is very similar but the addition of dried parsley takes it from drill to ranch. If you have dried chives you could add those, too.
There are recipes that include fresh ingredients out there, but I have a surplus of dried herbs (thank you, Penzeys), so that’s what I reached for first. When the summer comes and I plant my own herbs, I’ll make a fresh version for you.
This salad goes from ranch to BBQ by just adding a few spoonfuls on top of the salad. You could mix the BBQ sauce and the ranch dressing together if you wanted to, but I liked the color combination of the red BBQ sauce and white ranch dressing.
The recipe for the dressing makes almost 1 1/2 cups, which is more than what you need for dinner salads. The consistency is thick but not as thick as a traditional potato chip-like dip, though we snacked on carrots dipped in the buttermilk ranch dressing.
If you are still reading, then you might be interested in a few other salad recipes I’ve whipped up lately:
Strawberry Salad with Homemade Croutons and Lemon Dijon Vinaigrette – can’t wait until strawberries are in season again!
Buttermilk Ranch Dressing
- 2/3 cup buttermilk
- 2/3 cup mayonnaise
- 2 tbsp whole milk
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Place all of the ingredients in a container with a sealable lid.
- Shake vigorously until combined. Place in the refrigerator for at least 3 hours (or overnight) before serving.
- The dressing will last in the refrigerator in a sealed container for up to 1 week.
To assemble the salads: Place sliced cooked chicken breast, bacon, corn and black beans on top of a bed of lettuce. Pour a few spoonfuls of buttermilk ranch dressing and BBQ sauce over the salad. Serve immediately.