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copycat zupas bbq chicken salad recipe
Donny Enriquez

Copycat Zupas BBQ Chicken Salad

A hearty, restaurant-style salad with grilled chicken, roasted corn, black beans, and sharp cheddar, tossed in a homemade BBQ ranch dressing. This copycat recreates the Café Zupas favorite with simple grocery-store ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: American
Calories: 500
Ingredients Equipment Method Video Notes

Ingredients
  

For the Salad:
  • 2 boneless skinless chicken breasts
  • Salt pepper, and a pinch of smoked paprika, to taste
  • 1 tablespoon oil for the pan
  • 4 cups romaine lettuce chopped
  • 2 cups mixed greens
  • 1 cup frozen fire-roasted corn
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup shredded sharp cheddar cheese
  • ½ cup crispy fried onion strings
For the BBQ Ranch Dressing:
  • ½ cup ranch dressing
  • ¼ cup BBQ sauce
  • Optional: small squeeze of lime juice

Equipment

  • Grill pan or skillet
  • Mixing bowls
  • Whisk
  • Cutting board

Method
 

  1. Season chicken breasts with salt, pepper, and smoked paprika. Heat oil in a grill pan or skillet over medium-high heat and cook chicken 5-7 minutes per side, until internal temperature reaches 165°F.
  2. Let chicken rest 5 minutes, then slice.
  3. Whisk together ranch dressing and BBQ sauce until smooth to make the dressing; adjust with lime juice if desired.
  4. Heat frozen corn in a dry skillet over medium heat for 3-4 minutes, until warmed and lightly charred.
  5. In a large bowl, arrange romaine and mixed greens as the base. Top with sliced chicken, roasted corn, black beans, and shredded cheddar.
  6. Drizzle with BBQ ranch dressing and scatter crispy onion strings on top.
  7. Toss gently and serve immediately.

Video

Notes

For meal prep, store chicken, dressing, and onion strings separately from the greens and other toppings, and assemble just before eating; the salad holds well for 3-4 days this way. Swap the ranch or BBQ sauce for dairy-free or sugar-free versions if needed for dietary preferences. This recipe is not gluten-free as written, since most bottled ranch and crispy onion toppings contain wheat — check labels or substitute certified gluten-free versions of both if that's a concern.