Southwest BBQ Ranch Chicken Salad
Chef Nelson brings bold Southwestern flavors together in this fresh, satisfying salad. Juicy grilled chicken is served over crisp romaine with sweet corn, black beans, radishes, shredded pepperjack cheese, and vibrant pico de gallo. Finished with a smoky, tangy BBQ ranch dressing, every bite delivers the perfect balance of freshness, creaminess, and savory flavor.
Nutritional facts
Protein
44g
Carbs
27g
Calories
470kcal
Fat
21g
Ingredients
Chicken Breast, Romaine Lettuce, Plum Tomato, Canned Black Beans, Pepperjack Cheese, Canned Corn, Radish, Buttermilk, BBQ Sauce, Sour Cream, Mayonnaise, Garlic, Red Onion, Lime Juice, Ranch Dressing Powder, Canola and Olive Oil Blend, Cilantro, Kosher Salt, Jalapeno Peppers, Black Pepper
Contains milk, eggs, soybeans, celery, mustard.
Reviews
4.5
Based on 2481 reviews
Deidre · 07/06/26
More Nelson Brizuela's delicious meals
About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
You can find Nelson Brizuela's meals in...
Similar meals you may like