BBQ Chicken Chopped Salad is a fresh, colorful mix of smoky grilled chicken, crisp vegetables, creamy avocado, and tangy barbecue dressing. It’s a hearty yet light meal that’s perfect for lunch or dinner—full of flavor, texture, and crunch. Every bite delivers the perfect balance of sweet, smoky, and creamy goodness.
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
2. Ingredients
-
2 boneless, skinless chicken breasts
-
¼ cup barbecue sauce (plus extra for drizzling)
-
6 cups chopped romaine or mixed greens
-
1 cup corn kernels (fresh, frozen, or grilled)
-
1 cup black beans, rinsed and drained
-
1 cup cherry tomatoes, halved
-
½ red onion, finely chopped
-
1 avocado, diced
-
½ cup shredded cheddar or Monterey Jack cheese
-
2 tablespoons fresh cilantro, chopped
For the Dressing:
-
3 tablespoons barbecue sauce
-
2 tablespoons Greek yogurt or mayonnaise
-
1 tablespoon lime juice
-
Salt and pepper, to taste
3. Instructions
Step 1: Cook the Chicken
Brush chicken with barbecue sauce and grill (or pan-sear) over medium heat for 5–6 minutes per side, until cooked through. Let rest for a few minutes, then chop into bite-sized pieces.
Step 2: Prepare the Dressing
In a small bowl, whisk together barbecue sauce, Greek yogurt, lime juice, salt, and pepper until smooth. Adjust consistency with a splash of water if needed.
Step 3: Assemble the Salad
In a large bowl, combine chopped greens, corn, black beans, cherry tomatoes, red onion, cheese, and cilantro. Toss lightly.
Step 4: Add Chicken and Avocado
Top the salad with chopped barbecue chicken and diced avocado. Drizzle with the prepared dressing and toss gently to coat.
Step 5: Serve
Divide into bowls, add an extra drizzle of barbecue sauce if desired, and serve immediately.
4. Nutrition (Per Serving)
Calories: 380
Fat: 17g
Carbohydrates: 25g
Protein: 32g
Sugar: 9g
Fiber: 7g
Sodium: 530mg
5. Tips
-
Use leftover rotisserie chicken and toss it with barbecue sauce for a quick shortcut.
-
Swap avocado for diced mango or pineapple for a tropical touch.
-
Add crushed tortilla chips or roasted chickpeas for extra crunch.
-
The dressing can be made ahead and stored in the fridge for up to 3 days.
