Step 1

Add the buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic to the bowl of a food processor fitted with a blade attachment or blender and blend until smooth.

Step 2

Season to taste with salt. Use or store, refrigerated, in an airtight container for up to a week.

Step 3

Add the chicken thighs to a mixing bowl and toss them in the BBQ sauce and let marinate, refrigerated, for at least 30 minutes and up to overnight.

Step 4

Heat a cast iron skillet over medium-high heat. Add the oil and heat through. Add the chicken thighs, working in batches if needed. Cook them until the sauce caramelizes, about 5 minutes. Flip the chicken and continue to cook until completely cooked through, about an additional 5 minutes.

Step 5

Remove the chicken from the pan and let it stand on a cutting board for 5 minutes. When cool to the touch, cut the chicken into 1” (1.3cm) pieces.

Step 6

Add the chopped lettuce to a large mixing bowl or salad bowl. Top with the black beans, corn, cheese, tomatoes, tortillas chips, carrots, green onion and cilantro.

Step 7

Pour the cilantro ranch over the top and toss to combine. Top the chopped salad with the BBQ chicken and serve.