Barbecue Ranch Quinoa Chicken Salad

What Makes This BBQ Ranch Quinoa Salad So Good

So let me tell you something, if there is a recipe that gets my kids to eat quinoa, you know it’s good. And I’m not just talking about sneaking it into crispy Cheesy Quinoa Bites. But adding kid-approved flavors, like a base of my Greek Yogurt Ranch mixed with our favorite barbecue sauce plus cheddar cheese, got them totally devouiring this BBQ Ranch Quinoa Chicken Salad. Yes, they were even happy when it showed up in their school lunchboxes!

Bold, tangy, creamy, with a hint of sweetness, here are even more reasons to love it…

• A no-cook wonder. If you’ve got some leftover chicken and a batch of quinoa that you prepared ahead of time, then it’s just a little chopping and stirring for a meal that’s ready in minutes.
• So versatile. Pile your BBQ Ranch Quinoa Chicken Salad on a bed of greens, stuff it in lettuce wraps or gluten free tortillas, or just plate it up with simple sides like grilled zucchini or a bag of frozen mixed veggies. However you choose to serve it, it’s perfect for dinner, or to pack up for lunch.
• Naturally gluten free. That’s right, no swaps needed here (though always check your ingredient labels) to make a meal that your mixed diet family can enjoy together.

Recipe Ingredients

Here’s a brief overview of what you’ll need to make this quinoa chicken salad. You’ll start with my BBQ Ranch Dressing, then mix it up with the remaining ingredients. The full amounts, including for the dressing, and the step-by-step instructions are in the recipe card further down in the post.

For Barbecue Ranch Dressing

• Plain Greek yogurt. You can use nonfat, low fat, or whole milk yogurt, depending on your preference.
• Barbecue sauce. Make it with your favorite brand or try my homemade Honey BBQ Sauce or Bourbon BBQ Sauce.
• Olive oil. Avocado oil or a neutral oil is fine, too.
• Fresh herbs. Minced parsley and dill. You can also substitute dried herbs.
• Spices. Kosher salt, onion powder, and garlic powder give the clasic Ranch flavor when paired with ths herbs.

For Chicken Salad

• Quinoa. Cooked and cooled. Follow the instructions on the package, or use one of the other methods detailed in How to Cook Quinoa.
• Chicken. Cooked and cooled, then shredded or chopped. You can use cooked chicken breasts, a rotisserie chicken from the grocery store, or leftovers from a roast chicken.
• Cheddar cheese. I like to use sharp or extra sharp for the tangy flavor.
• Grape or cherry tomatoes. You can also use chopped tomatoes, but drain some of the liquid.
• Salt and pepper. If needed, to taste.

Quick Tips

• Dirty fewer dishes. While I like to make the dressing separately and pour it over the top, you can also just mix it in the bottom of your large mixing bowl, add the salad ingredients, and mix it all together.
• Don’t squish the tomatoes. I prefer to add the tomatoes after everything else is already throughly mixed so that the can just be quickly incorporated and don’t get squashed.
• Customize it. Try swapping the BBQ Ranch for Buffalo Ranch Dressing or the cheddar with Pepper Jack to kick up the flavors. Mix in some cooked bacon. Instead of tomatoes, try some diced celery, carrots, or red onion for a bit of crunch.
• Store properly. You’ll want to keep any leftovers in a sealed container in the refrigerator. It will keep for up to 4 days, so it’s great for meal prep.

More Chicken Salad Recipes

• Pecan Chicken Salad
• Strawberry Quinoa Chicken Salad
• Buffalo Chicken Salad