BBQ Chicken Salad
BBQ Chicken Salad is a vibrant, hearty dish featuring smoky grilled chicken, crisp vegetables, and a tangy BBQ dressing that brings everything together. Perfect for a light lunch, dinner, or as a side at BBQs, this salad is both satisfying and easy to prepare. It combines a balance of textures and flavors, with tender chicken, fresh greens, sweet corn, and creamy avocado, making it a crowd-pleasing choice for any occasion.
Equipment
- Grill Pan (1)
- Meat Thermometer (1)
- Salad Spinner (1)
- Small Bowl for dressing (1)
- Large Salad Bowl (1)
- Tongs (1)
- Knife and Cutting Board (1 each)
Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 cup BBQ sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika optional
- 4 cups mixed greens e.g., romaine, spinach, arugula
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 cup corn kernels fresh or frozen
- 1/2 cup shredded cheese cheddar or Monterey Jack
- 1 ripe avocado sliced
- 1/4 cup fresh cilantro chopped (optional)
For the dressing:
- 1/4 cup ranch dressing
- 2 tablespoons BBQ sauce
- 1 tablespoon apple cider vinegar or lime juice
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.Brush the chicken breasts with olive oil and season with salt, pepper, and smoked paprika (if using). Grill the chicken for 6-8 minutes per side, until fully cooked (internal temperature of 165°F). Remove from heat and let rest for a few minutes before slicing into strips or bite-sized cubes.
- While the chicken cooks, prep the vegetables: wash and dry the mixed greens, halve the cherry tomatoes, slice the red onion thinly, and chop the avocado. If using frozen corn, heat it through and drain excess water.
- In a small bowl, mix the dressing by combining ranch dressing, BBQ sauce, and apple cider vinegar (or lime juice). Whisk until smooth and season with salt and pepper to taste.
- In a large salad bowl, assemble the salad: layer the mixed greens, cherry tomatoes, red onion, corn, shredded cheese, and sliced avocado.
- Add the grilled chicken on top and pour the BBQ dressing over the salad. Toss gently to coat everything evenly.
- Serve immediately, garnished with extra cilantro or cheese if desired.
Notes
- Grilling Tip: For an extra smoky flavor, you can grill the corn along with the chicken.
- Dressing Alternatives: If you prefer a lighter dressing, try a vinaigrette or a yogurt-based sauce.
- Meal Prep: You can grill the chicken and chop the veggies in advance, storing them separately in the fridge to assemble the salad later.
- Vegetarian Option: Swap the chicken for grilled tofu or tempeh for a vegetarian version of this salad.
- Add-ins: Feel free to customize the salad by adding ingredients like crispy bacon bits, black beans, or even a handful of croutons for crunch.