Photo of Barbecue Ranch Chicken Salad by WW

Barbecue Ranch Chicken Salad

SmartPoints® value per serving
Total Time
30 min
20 min
10 min


canned tomato sauce

½ cup(s)

honey mustard

1 Tbsp

barbecue seasoning blend

1 Tbsp

dark brown sugar

2 tsp

onion powder

1 tsp

Worcestershire sauce

½ tsp

uncooked boneless skinless chicken breast

20 oz, (4 5-oz. breasts)

kosher salt

½ tsp

black pepper

¼ tsp

chopped romaine lettuce

6 cup(s)

grape tomatoes

2 cup(s), halved

uncooked bell pepper(s)

1 item(s), medium, red variety, chopped

canned black beans

½ cup(s), rinsed and drained

canned corn kernels

½ cup(s), rinsed and drained

reduced fat ranch dressing

¼ cup(s)

semisoft goat cheese

¼ cup(s), crumbled

uncooked scallion(s)

¼ cup(s), sliced


  1. Stir together tomato sauce, honey mustard, barbecue seasoning, brown sugar, onion powder, and Worcestershire sauce in small bowl. Set aside.
  2. Heat ridged grill pan over medium-high heat. Sprinkle chicken with salt and black pepper. Place chicken in grill pan and cook, turning once, until almost done, about 6 minutes. Brush chicken with tomato-sauce mixture and cook, turning and brushing with sauce, until cooked through, about 2 minutes longer. Transfer chicken to cutting board and cut into slices.
  3. Meanwhile, divide lettuce evenly among 4 plates. Top evenly with tomatoes, bell pepper, black beans, and corn. Top each salad with 1 chicken breast, drizzle evenly with dressing, and sprinkle evenly with goat cheese and scallions.
  4. Serving size: 1 salad


Make an extra batch of the grilled chicken to use Chicken Salad for BBQ chicken sandwiches later in the week.

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