BBQ Chicken Salad from TGI Friday's features tender grilled chicken glazed with smoky barbecue sauce, fresh mixed greens, crisp corn, black beans, shredded cheese, and crunchy tortilla strips, all tossed in a tangy ranch dressing for a vibrant and satisfying meal.
Equipments
- Grill or grill pan
- Tongs
- Basting brush
- Mixing bowls
- Salad spinner (optional)
- Chef’s knife
- Cutting board
- Measuring cups
- Cheese grater (if shredding cheese)
- Can opener (for black beans and corn, if using canned)
- Salad serving bowl
- Salad tossing utensils
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup barbecue sauce
- 8 cups mixed salad greens
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup shredded cheddar cheese
- 1 cup tortilla strips
- 1/2 cup ranch dressing
Barbecue sauce should be smoky but not overly sweet to complement the grilled chicken effectively. Using fresh mixed greens enhances the salad's texture, while canned black beans and corn must be well-drained and rinsed to avoid excess moisture. Shredded cheddar cheese adds richness, and tortilla strips contribute a satisfying crunch, so ensure they are fresh and crisp. Ranch dressing needs to have a tangy flavor to balance the smokiness of the barbecue sauce. Your BBQ Chicken Salad from TGI Friday's copycat menu will deliver the perfect harmony of smoky, tangy, and fresh flavors.
Instructions
- Instructions:
- Preheat grill or grill pan to medium-high heat.
- Brush chicken breasts with barbecue sauce.
- Grill chicken until cooked through, about 6-7 minutes per side.
- Remove chicken from grill and let rest for 5 minutes.
- Slice grilled chicken into strips.
- Wash and dry salad greens, using a salad spinner if desired.
- In a large mixing bowl, combine salad greens, black beans, corn, and shredded cheddar cheese.
- Add ranch dressing to the bowl and toss until ingredients are well coated.
- Transfer salad mixture to a large serving bowl.
- Top salad with grilled chicken strips.
- Sprinkle tortilla strips over the salad.
- Drizzle with additional barbecue sauce, if desired.
- Serve immediately.
Substitution
BBQ Chicken Salad from TGI Friday's copycat menu combines smoky grilled chicken with fresh greens, black beans, corn, shredded cheddar, crunchy tortilla strips, and ranch dressing for a flavorful experience. If fresh chicken breasts are unavailable, thighs or pre-cooked rotisserie chicken work well as substitutes. You can swap canned corn and beans for fresh or frozen varieties after proper cooking to maintain texture and flavor. When barbecue sauce is too thick or overpowering, thinning it with a splash of apple cider vinegar or substituting with a milder sauce can balance the glaze. Using a grill pan instead of an outdoor grill still imparts a charred flavor, and store-bought tortilla strips can be replaced with toasted tortilla chips for added crunch.
Tips
Ensure the chicken breasts are evenly coated with barbecue sauce for consistent flavor. Use a meat thermometer to confirm the internal temperature reaches 165degF (74degC) to guarantee the chicken is fully cooked and safe to eat. When washing your greens, dry them thoroughly to prevent the salad from becoming soggy once dressed. Your tortilla strips should be added last to keep them crisp and crunchy, enhancing the overall texture of the salad.
Nutritions
The BBQ Chicken Salad from TGI Friday's offers a balanced mix of protein, fiber, and healthy fats, primarily from the grilled chicken, black beans, and mixed greens. Chicken breasts provide lean protein essential for muscle repair, while black beans contribute dietary fiber and plant-based protein that support digestion and heart health. Corn adds natural sweetness and additional fiber, and the cheddar cheese offers calcium and vitamin D, aiding bone strength. Your chosen portion size and dressing amount will influence the salad's calorie and fat content, so customize these to match your nutritional goals.
Storage
Store leftover BBQ chicken separately from salad greens to maintain freshness and prevent sogginess. Keep grilled chicken in an airtight container in the refrigerator for up to 3-4 days, while tortilla strips should be stored in a sealed bag to retain crunchiness. Reassemble your salad just before serving to enjoy the best texture and flavor.
Variation or Alternatives
For a different twist, try substituting the cheddar cheese with crumbled feta or cotija for a tangy flavor contrast. You can swap the ranch dressing for a cilantro-lime vinaigrette to add a zesty, fresh element to Your BBQ Chicken Salad. Instead of grilling, marinate the chicken in barbecue sauce and bake it for 20-25 minutes at 400degF for a simpler cooking method. Consider adding sliced avocado or diced red onion to boost texture and enhance the salad's vibrant flavors.
Allergies
BBQ Chicken Salad from TGI Friday's contains common allergens such as dairy from shredded cheddar cheese and ranch dressing, and gluten may be present in the tortilla strips depending on the brand used. The barbecue sauce could also include soy or other additives that trigger allergies in sensitive individuals. Your best option is to check ingredient labels carefully and inform the restaurant of any specific allergies before ordering.
Why this recipe?
TGI Friday's BBQ Chicken Salad combines smoky grilled chicken, fresh greens, and a tangy barbecue dressing that creates a perfect balance of flavors. The salad features crispy tortilla strips and cheddar cheese, adding satisfying texture and richness to every bite. Your taste buds will enjoy the mix of savory, sweet, and crunchy elements, making it a wholesome and flavorful choice. Replicating this dish at home lets you customize ingredients while enjoying a popular menu favorite.