How to make BBQ Chicken Chopped Salad Recipe

When friends ask for a summer dish everyone loves, I always share this BBQ chicken chopped salad. It’s a favorite in my house, and I enjoy it as much as my kids do! The smoky chicken, crisp veggies, and tangy dressing make it a winner. After busy days, I want something quick yet delicious, and this salad delivers. I first made it for a family barbecue, and my kids begged for more. It’s been a go-to ever since, scribbled in my recipe notebook. This easy, fresh meal is perfect for any occasion, from picnics to weeknight dinners.

Prep Time, Cook Time, and Servings

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1/2 cup BBQ sauce
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned corn, drained
• 1 cup black beans, rinsed and drained
• 1/2 red onion, finely diced
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/2 cup ranch dressing
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: Tortilla strips for crunch

Step-by-Step Instructions

1. Prepare the chicken: Start by patting the chicken breasts dry with paper towels to ensure even cooking. Sprinkle both sides generously with chili powder, a pinch of salt, and a dash of black pepper. Rub the seasonings in to coat the chicken evenly, giving it a nice flavor base before cooking.
2. Cook the chicken: Heat a grill pan or skillet over medium heat and add a drizzle of olive oil to prevent sticking. Place the chicken breasts in the pan and cook for 6–7 minutes on one side until golden brown. Flip the chicken carefully using tongs and cook for another 6–7 minutes. Check the internal temperature with a meat thermometer; it should read 165°F to ensure the chicken is fully cooked.
3. Add BBQ flavor: Brush a generous layer of BBQ sauce over both sides of the chicken while it’s still in the pan. Let it cook for an additional 1–2 minutes, allowing the sauce to caramelize slightly and stick to the chicken. Remove the chicken from the heat and let it rest on a cutting board for 5 minutes to lock in the juices. Then, chop the chicken into small, bite-sized pieces for easy mixing in the salad.
4. Chop the vegetables: While the chicken rests, grab a large mixing bowl. Rinse the romaine lettuce thoroughly under cold water, then chop it into bite-sized pieces. Add the chopped lettuce to the bowl. Slice the cherry tomatoes in half, drain the canned corn, and rinse the black beans under cold water to remove excess sodium. Finely dice the red onion to avoid overpowering the salad, and carefully dice the avocado into small cubes for creamy texture. Toss all these veggies into the bowl with the lettuce.
5. Add fresh herbs: Roughly chop the fresh cilantro to release its bright, zesty flavor. Sprinkle it over the vegetables in the bowl. The cilantro adds a fresh pop that balances the smoky BBQ taste, so don’t skip it unless you must. Gently toss the vegetables and cilantro together to mix evenly.
6. Make the dressing: In a small bowl, combine the ranch dressing with freshly squeezed lime juice. Stir well with a whisk or fork until fully blended. The lime juice adds a tangy kick that complements the creamy ranch and ties the salad together. Taste the dressing and adjust with a pinch of salt if needed.
7. Assemble the salad: Add the chopped BBQ chicken to the bowl with the vegetables. Pour the lime-ranch dressing over the top, starting with half and adding more as needed. Use tongs or a large spoon to gently toss everything together, ensuring the dressing coats the ingredients evenly without crushing the avocado or lettuce.
8. Add final touches: Sprinkle the shredded cheddar cheese over the salad for a cheesy, savory boost. If using tortilla strips, scatter them on top for extra crunch. Serve the salad immediately to keep the textures fresh and vibrant.

Pro Cooking Tips

• Use a meat thermometer to avoid overcooking the chicken.
• Chop veggies evenly for a balanced bite.
• For extra smoky flavor, grill the corn before adding it.
• Make your own BBQ sauce if you want less sugar.

Variations

• Spicy Kick: Add diced jalapeños or a dash of hot sauce.
• Vegetarian Swap: Replace chicken with grilled tofu or extra beans.
• Low-Carb Option: Skip tortilla strips and use a low-carb dressing.
• Creamy Twist: Mix in some sour cream with the ranch for richer flavor.

How to Serve

Serve this salad fresh in large bowls for a main dish. Pair it with warm cornbread for a heartier meal. It’s perfect for picnics, potlucks, or a quick weeknight dinner. Keep toppings separate until ready to eat for maximum crunch.

Storage Suggestions

Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. Keep dressing and tortilla strips separate to avoid sogginess. Cooked chicken can be refrigerated for 3–4 days. Don’t freeze, as lettuce wilts.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Protein: 28g
• Fat: 22g
• Carbohydrates: 35g
• Fiber: 8g
• Sugar: 12g
  Note: Values are approximate and depend on portion size and brands used.

FAQs

Can I use rotisserie chicken?
Yes! Shred it and toss with BBQ sauce for a shortcut.

What’s a good BBQ sauce?
Choose one with low sugar or make your own with ketchup, honey, and spices.

Can I make it ahead?
Prep veggies and chicken a day ahead, but toss with dressing just before serving.

Is this salad kid-friendly?
Absolutely! Skip spicy add-ins and use mild BBQ sauce for picky eaters.

Conclusion

This BBQ chicken chopped salad is a game-changer for quick, healthy meals that don’t skimp on flavor. Its smoky chicken, fresh veggies, and zesty dressing make every bite a delight. I love how it brings my family together at the table, and I’m sure it’ll do the same for you. Whether it’s a sunny picnic or a cozy dinner, this dish is your new best friend. Save this recipe for your next gathering, or whip it up tonight for a meal that feels like a treat. Try it out and share your thoughts in the comments!