My mouth is already watering talking about this salad. I love the BBQ chicken salad from Chili’s. Oh man it is good. I had it a few months ago and devoured it but afterwards I was SO thirsty. I know it is because of the fried chicken, BBQ sauce, ranch, chips, cheese…..etc.
SO I set out to recreate it and my version is seriously just as good. Okay maybe not AS good but it is pretty darn good. Taco salads are one of my go-to meals. I ate one for 3 days in a row one week during my dorm cafeteria days. Cannot get enough.
The salad still has cheese, BBQ sauce and chips but on a way smaller scale. The fried chicken is replaced by super high protein beans/ lean ground beef and the ranch is eliminated. Yogurt is added to give the dressing creaminess (trust me- it really does). I also added some brown rice to balance it all out.
I brought it as a “salad in a jar” for lunch one day, which provides some of my pictures for the post. I hope you try this out. The flavors are rockin’
BBQ Taco Salad
Lettuce (any variety), chopped
Cooked brown rice
Black beans (I like to mix mine with cumin, chili powder and lots of black pepper)
Lean ground beef or turkey, browned
Shredded cheddar cheese (I used 2% milk cheese)
2 tablespoons BBQ sauce (your favorite, I love Trader Joes’ version)
1 tablespoon salsa
2 tablespoons plain non fat yogurt (greek is fine here too)
1. Layer the first 5 ingredients. If you are packing the salad for lunch put the lettuce on the bottom and the rest in the order shown above. If desired, leave the meat and beans out and heat before adding to the salad.
2. For the dressing- mix BBQ sauce, salsa and yogurt.