If you’re craving a hearty, flavorful salad, this Grilled BBQ Chicken Salad with Homemade Ranch is exactly what you need. Grilled chicken, seasoned with our Memphis rub and finished with BBQ sauce, combines perfectly with crispy air-fried chickpeas and crunchy romaine. To top it all off, a creamy homemade ranch dressing adds a tangy finish, enhancing the smoky flavors in every bite. This BBQ chicken salad is ideal for a weeknight meal or a weekend cookout, bringing together a perfect blend of smoky, savory, and fresh flavors.

INGREDIENTS (SALAD)
INGREDIENTS (RANCH DRESSING)
  • 1/2 cup sour cream
  • 1/2 cup buttermilk, give or take, depending on your desired consistency
  • 2 tbsp mayonnaise
  • 1 tbsp minced parsley
  • 1 tbsp minced dill
  • 1 tbsp minced chives
  • 1 garlic clove, minced
  • 2 tsp fresh lemon juice
  • 1/2 tsp fine salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake

DIRECTIONS

  1. Preheat the grill to medium heat.
  2. Rub olive oil on the chicken breasts and season both sides with Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake.
  3. Grill the chicken, flipping every 3-4 minutes, until the internal temperature reaches 165°F. Rest for 5 minutes, chop into bite-sized pieces, and toss with Memphis Marinades Mild Memphis or Spicy Memphis BBQ sauce. Set aside until ready to eat.
  4. Drain the chickpeas and toss them with olive oil.
  5. If needed, place a piece of aluminum foil in your air fryer to prevent the chickpeas from falling through gaps. Air fry the chickpeas at 380°F for 12-14 minutes, shaking halfway through. Season the air-fried chickpeas with Memphis Marinades 901 Reserve or Mild Memphis Rub & Shake afterwards.
  6. In a large mixing bowl, combine the ranch ingredients until thoroughly mixed, then place in the fridge until ready to serve.
  7. In a salad bowl, layer the romaine mix, cherry tomatoes, red onion, cucumbers, and chickpeas. Drizzle the salad with dressing and toss to coat evenly.
  8. Enjoy!