Enjoy the famous CPK BBQ Chicken Salad at home with this quick and easy 15-minute recipe. It’s piled with crunchy tortilla strips, creamy ranch dressing, and juicy, sweet BBQ chicken, plus plenty of fresh vegetables. This version is ideal for meal prep and is bound to become a favorite for weeknight dinners or packed lunches.
Why you’ll love this recipe
Not long ago we stopped by the mall and decided to try California Pizza Kitchen. We ordered their famous BBQ Chicken Salad and I was surprised at the portion size for the price. I was convinced I could recreate and improve it at home for a fraction of the cost, so I bought a rotisserie chicken and the rest of the ingredients and gave it a try.
The homemade version turned out even better than I remembered. I made it again the next week and kept refining it. Since posting this recipe in 2023, I’ve made it many times. Here are the reasons I think you’ll love it as much as I do:
- Customizable. Swap toppings and dressings to match your taste. This recipe is a flexible template for many variations.
- Affordable. You can make four hearty salads at home for far less than a single restaurant portion.
- Delicious textures and flavors. Creamy ranch dressing, crisp lettuce, crunchy tortilla strips, sweet BBQ chicken and fresh vegetables combine for a satisfying bite every time.
- Nostalgic. If you grew up enjoying chain-restaurant BBQ chicken salads, this homemade version will bring back those comforting memories.
Key ingredients
Below are notes on the most important components of the salad. Use the ingredient list in the recipe section for exact measurements.
- Cilantro – Fresh cilantro tossed with the lettuce brightens the salad with herbal notes. Leave it out if you dislike cilantro.
- Jicama – A crunchy root vegetable that adds firm texture similar to an apple but milder in sweetness. It’s optional and the salad works well without it.
- Corn – Canned, drained corn is convenient and adds sweetness. For a smoky char, sauté or grill the corn for a few minutes before adding it.
- Ranch dressing – Classic ranch pairs perfectly with the BBQ flavors. For a little variation, try a jalapeño ranch or cilantro-lime ranch to add a mild kick.
- Cooked chicken – Rotisserie chicken is the easiest option and keeps prep time under 15 minutes. You can also use grilled, pressure-cooked, or slow-cooked chicken.
Instructions
- Toss the lettuce in the dressing. In a large bowl, coat the chopped romaine and cilantro with ranch dressing until evenly dressed.
- Assemble the salads. Divide the dressed lettuce among four bowls. Top with jicama (if using), red onion, black beans, corn, tomato, cheddar cheese, and avocado.
- Top with BBQ chicken and tortilla strips. Toss the cooked chicken in the BBQ sauce, add it to each salad, and finish with crunchy tortilla strips. Serve immediately.
Ways to cook the chicken
The easiest route is to use chicken from a store-bought rotisserie; it saves time and effort and makes this a true 10–15 minute recipe. Leftover cooked chicken also works great.
If you prefer to cook the chicken yourself, here are good options:
- Instant Pot / Pressure cooker: Quick and reliable for tender shredded chicken.
- Slow cooker: Great for hands-off cooking and shredding.
- Grill: Toss chicken breasts in a little olive oil and seasoning, grill over medium-high heat until the internal temperature reaches 165°F, rest, then dice and toss with BBQ sauce.
You can prepare the chicken up to five days ahead and refrigerate it. Serve it hot or cold on the salad depending on your preference.
Make it like your favorite restaurant
This recipe is a copycat inspired by the classic CPK BBQ Chicken Salad, but small adjustments make it easy to emulate versions from other popular chains. Try these simple swaps to recreate similar flavors:
- Cheesecake Factory style: Omit the jicama, add diced cucumber, and substitute crispy onion strings for the tortilla strips.
- Panera style: Replace tortilla strips with onion strings, omit jicama, and use Mexicorn (corn and peppers) for a different texture and flavor.
- The Habit style: Omit jicama, black beans and tortilla strips. Add pickled red onions, chopped cooked bacon, swap cheddar for crumbled feta, and use a cilantro-lime ranch-style dressing.
- Yard House style: Try pinto beans in place of black beans, crispy onion strings instead of tortilla strips, and a chipotle-style ranch for smokier heat.
Other tasty additions include green onions, sliced fresh jalapeños, shredded carrots, or an extra drizzle of barbecue sauce before serving.
Meal prep and storage
This BBQ Chicken Salad is excellent for meal prep. Follow these steps to prepare salads for the week while keeping ingredients fresh and crunchy:
- Divide all salad components into four large containers, omitting the tortilla strips, dressing, and BBQ chicken for storage.
- Place dressing into small containers and portion the BBQ chicken into small bags or containers. Add one dressing container and one bag of BBQ chicken to each large container.
- Refrigerate assembled containers for up to 3 days. Keep tortilla strips in a separate airtight bag at room temperature to preserve crunch.
- When ready to eat, pour the dressing over the salad, toss well, then top with BBQ chicken and tortilla strips just before serving.
BBQ Chicken Salad
Ingredients
- 8 cups chopped romaine lettuce (about 2 romaine hearts)
- 1/2 cup fresh cilantro leaves
- 1/2 cup ranch dressing
- 1 cup jicama, julienned (optional)
- 1/2 cup red onion, finely diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, drained and rinsed
- 1 roma tomato, diced
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1 cup tortilla strips or crumbled tortilla chips
- 2 cups cooked chicken, diced or shredded
- 1/3 cup BBQ sauce
Instructions
- In a large bowl, toss the chopped romaine and cilantro with the ranch dressing until the leaves are evenly coated.
- Divide the dressed lettuce among four bowls.
- Top with jicama (if using), diced red onion, black beans, corn, diced tomato, shredded cheddar, diced avocado and tortilla strips.
- In a separate bowl, toss the cooked chicken with the BBQ sauce. Place the chicken on top of each salad, season with salt and pepper to taste, and serve immediately.
Notes
- Vegetarian option: Omit the chicken and add extra black beans or cooked, diced tempeh tossed in BBQ sauce.
- Vegan option: Make the salad vegetarian as above, omit the cheddar cheese, and use a dairy-free ranch alternative or a vegan avocado ranch dressing.
- Keto option: Omit the black beans and corn and use a sugar-free BBQ sauce to keep the carb count lower.
Nutrition Facts
More salad recipes
Try these other filling and flavorful salads for light meals or meal prep inspiration.
Fuji Apple Chicken Salad (Panera Bread Copycat)
Steak Salad
Crispy Goat Cheese Avocado & Strawberry Salad
