BBQ Chicken Salad
The ultimate comfort food for summer, BBQ Chicken Salad is a delightful blend of juicy chicken, fresh vegetables, and zesty barbecue sauce. Perfect for a quick weeknight dinner or a picnic, this salad is a crowd-pleaser that you’ll want to make tonight!
Equipment
- Wooden Spoon
- Cutting Board
- Chef's Knife
Ingredients
- 2 pieces boneless, skinless chicken breasts pounded 1/2 inch thick
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons homemade barbecue sauce or prepared store-bought sauce
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 cup canned low-sodium black beans rinsed and drained
- ½ cup canned Mexicorn drained
- ¼ cup diced red onion
- to taste Crushed tortilla chips or strips for serving
- to taste Chopped fresh cilantro for serving
- ⅓ cup prepared light ranch dressing I found a Greek yogurt–based dressing in the refrigerated section of the grocery store that I love
- 1 tablespoon homemade barbecue sauce or prepared store-bought sauce
Instructions
- Preheat your grill to medium-high heat.
- Brush both sides of the chicken breasts with olive oil and sprinkle with kosher salt and black pepper.
- Grill on one side for about 4 minutes, then flip, brush with barbecue sauce, and grill the other side for 3 to 4 minutes until cooked through.
- Remove the chicken and let it rest for 5 minutes before chopping into bite-sized pieces.
- In a small bowl, stir together ranch dressing and barbecue sauce to make the dressing.
- In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, Mexicorn, red onion, and chopped chicken.
- Drizzle with dressing and toss to coat, then serve immediately topped with crushed tortilla chips and cilantro.
Notes
- Storage: Refrigerate leftover salad in an airtight storage container for up to 3 days.