BBQ Chicken Tortilla Salad

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  • Prep Time: 15 minutes
  • Servings: 4


  • 2 romaine hearts, torn into pieces
  • 1 pound roasted or rotisserie chicken, pulled into strips
  • 4 ounces shredded cheddar cheese
  • 1/2 cup shredded carrots
  • 2 tomatoes, cut into wedges
  • 4 green onions, thinly sliced on the diagonal
  • 3 1/2 ounces fried tortilla strips* or tortilla chips
  • 1/2 cup barbecue sauce
  • 3/4 cup Marie’s Lite Creamy Ranch Dressing


Divide romaine between four plates. Top with chicken, cheese, carrots, tomatoes, green onions and tortilla strips. Spoon Marie’s Lite Creamy Ranch Dressing over salads and drizzle with barbecue sauce.

Note: To make tortilla strips, slice corn tortillas into thin strips. Heat 1/2 inch of oil in skillet to 350ºF and fry until golden. Drain thoroughly and sprinkle lightly with salt. Store airtight.