Sometimes I do actually crave salads, and more often than not, it’s this one! This copycat recipe for chopped BBQ chicken salad makes such a great lunch. It’s filled with healthy ingredients, but the ranch and barbecue makes it exciting to eat!
What’s in BBQ Chicken Salad?
An easy mix of pantry staples and fresh produce fills out this super quick and hearty salad!
Chicken Breasts: I prefer to use boneless, skinless chicken breasts for this salad, but thighs can be used as well. BBQ Rub: Use a BBQ seasoning/rub or all-purpose seasoning to add flavor to the chicken. Chopped Lettuce: I like romaine lettuce for this salad because it’s fresh and crisp, but other types can be used as well. Black Beans: Make sure to fully drain the can of black beans before adding them to the salad. Corn: You can use fresh, frozen, or canned corn. Roma Tomatoes: You can use beefsteak or tomatoes on the vine if you’d like. Just make sure they’re chopped into small pieces. Red Onion: If you want your red onions to be a little tamer, soak the slices in water for about 15 minutes. Drain, pat dry, then add to the salad. Cheese: You can use mozzarella or Monterrey Jack cheese, both are delicious! Avocado: The creamy texture is a nice balance with the rest of the salad ingredients. Tortilla Strips: These add a nice crunch to the final salad. You can break or crumble up some regular tortilla chips instead. BBQ Sauce: This adds a final kick of barbecue flavor. Use any kind you like. Ranch Dressing: Creamy ranch is my preferred dressing for this BBQ chicken salad. Feel free to use something else if you prefer.
Variations To Try
I like to grill the BBQ chicken breasts to top off this salad, but you can cook with any method you prefer. Just add the barbecue rub to the chicken, then pan sear it, bake it, or Air Fry it! You can also use leftover shredded chicken, rotisserie chicken, or BBQ pulled chicken.
How to Store
This BBQ chicken salad is best assembled and served fresh. But you can store the barbecue chicken in an airtight container in the refrigerator for up to 3 days. Store the other salad ingredients separately until ready to assemble.
Notes and Tips
Be sure to fully drain all of the canned ingredients to get rid of excess moisture, or else they can make the salad soggy. Drizzle your favorite BBQ sauce on top of this chicken salad to give it that final kick of flavor–sweet, tangy, or spicy!
How to Make BBQ Chicken Salad Step by Step
Season the Chicken: Rub 1 tablespoon of olive oil and 1 tablespoon of BBQ seasoning onto 2 chicken breasts. Be sure to fully coat all sides. Cook the Chicken: Cook the chicken in a skillet on the stove, or on the grill; about 4 minutes per side until fully cooked through. Combine Salad Ingredients: Place 6-7 cups of chopped romaine lettuce, 15 ounces of drained black beans, 2 diced roma tomatoes, 1 cup of corn, ¼ cup of chopped red onion, 1 cup of shredded mozzarella. Toss to combine ingredients. Add the Chicken: Slice the cooked chicken and place it on top of the salad. Finish the Salad: To finish the BBQ chicken salad, add 1 sliced avocado, 1 cup of tortilla strips, then drizzle on as much barbecue sauce and ranch dressing as you like.
title: “Bbq Chicken Salad Recipe” ShowToc: true date: “2024-11-24” author: “Mary Miller”
What’s in This BBQ Chicken Salad Recipe?
This is the ultimate take on a chopped salad. With so many delicious toppings (beans, tomatoes, corn, onion, cheese, avocado… the list goes on!), juicy seasoned chicken, and a tangy dressing, this barbecue chicken salad is my favorite summertime lunch.
Spices: Kosher salt, onion powder, garlic powder, smoked paprika, and chili powder create a BBQ-inspired seasoning for the chicken. Chicken: Boneless, skinless chicken breasts are the healthiest choice for this hearty salad. Olive Oil: Helps the chicken sear without sticking or burning. Lettuce: Crunchy romaine lettuce is my favorite for this type of salad. Iceberg also works well– you want something super crunchy and fresh! Black Beans: Drained canned black beans are an easy way to add protein and creaminess to this salad. Tomatoes: Chopped Roma tomatoes are my number one choice, but halved cherry or grape tomatoes would also work. Corn: You can use fresh, canned, or frozen corn. Just be sure to drain if canned and thaw if frozen. Red Onion: Adds a bit of bite to the salad to balance the richness. Cheese: Mozzarella or gouda cheese adds creaminess to this salad. The gouda works well if you like a bit of a smoky flavor. Avocado: Adds richness and creaminess to the salad. Tortilla Strips: Add a bit of crunch! You can also crush up regular tortilla chips if that’s what you have on hand. BBQ Sauce: Adds tanginess, smokiness, and classic BBQ flavor to this salad. Use your favorite brand, or make your own using my recipe! Ranch Dressing: The perfect creamy and tangy dressing to bring everything together.
What Else Can I Add?
This is a great fridge-cleanout recipe. Any leftover grilled veggies would fit right in on this salad. I love to toss in avocado corn salsa or confetti corn salad when I have them left over.
How to Store and Reheat
As with any salad, I recommend storing the components and the dressing separately to preserve the textures. This BBQ chicken salad will keep for up to 3 days in the fridge– just toss everything together before serving.
Serving Suggestions
This barbecue chicken salad is such a hearty meal all on its own. Some simple cornbread muffins would make the perfect side slathered with sweet honey butter!
Notes from the Test Kitchen
It’s grilling season! Whenever I have the chance, I like to grill the chicken breasts rather than searing them in a pan.
How to Make a BBQ Chicken Salad Step by Step
Season the Chicken: Combine ¾ teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, and ¼ teaspoon of chili powder in a small dish. Then, sprinkle the seasoning over 1½ pounds of boneless, skinless chicken breasts. Cook the Chicken: Add 1 tablespoon of olive oil to a skillet over medium heat. Once heated, add in the chicken and cook for a few minutes per side until cooked through. Assemble the Salad: Place 8 cups of chopped romaine lettuce in a large bowl. Arrange the chicken, 15 ounces (1 can) of canned black beans, 2 diced Roma tomatoes, 1½ cups of corn kernels, ¼ cup of chopped red onion, 1 cup of shredded mozzarella or gouda cheese, 1 sliced avocado, and 1 cup tortilla strips on top. Dress the Salad: Drizzle ¼ cup of BBQ sauce and ¾ cup of ranch dressing over the top.
More Salad Recipes To Try
Cucumber Salad Peruvian Chopped Salad Caprese Salad Cucumber Tomato Salad Southwest Chicken Salad Strawberry Poppyseed Salad
