For a fresh take on dinner, try this BBQ Chicken Salad. It’s packed with flavor, easy to make, and only takes 30 minutes!
This BBQ Chicken Salad is a bold, flavorful dish that combines smoky, tangy, and fresh ingredients in every bite. Tender grilled chicken is served over a bed of crisp greens, then topped with sweet corn, black beans, juicy tomatoes, and crunchy tortilla strips. Barbeque sauce and ranch are then drizzled over the top to pull all the flavors together.
I love serving this BBQ salad alongside my Mango Habanero Salsa, Apple Pie Baked Beans, and Restaurant Style Guacamole for a wholesome and well rounded meal.
Table of Contents
Why We Love This Salad
- Customizable with various toppings and dressing choices.
- Great balance of textures – creamy, crunchy, and juicy.
- Easy to prepare and assemble with simple ingredients.
Recipe Ingredients
BBQ Sauce – Use your favorite BBQ sauce, homemade or store-bought.
Ranch Dressing – Creamy and tangy that ties all the flavors together.
Colby Jack Cheese – Mild, creamy, and a perfect balance to the BBQ and fresh veggies.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Lettuce Swap – Try romaine lettuce, spinach, or arugula for a different texture and flavor.
Grilled Veggies – Add grilled zucchini, bell peppers, or even roasted sweet potatoes for a smoky, hearty addition that pairs well with BBQ flavors.
How to Make BBQ Chicken Salad
Step 1: Follow the instructions for cooking chicken breast.
Step 2: While the chicken is baking, in a small skillet set over medium-low heat, add the oil. When the oil is hot, add the corn and cook for 2-3 minutes, then stir in the black beans. Remove from the heat and allow to cool.
Step 3: In an extra-large bowl or four individual salad bowls, add the greens, onion, cilantro, tortilla strips, cheese, avocado, corn, and black beans. Cube chicken and add on top.
Step 4: Drizzle with ranch and BBQ sauce. Serve immediately.
FAQs
Yes, you can prep the ingredients and store them separately. Assemble just before serving to keep the salad fresh and crisp.
Cornbread, grilled veggies, or a side of tortilla chips and guacamole make great accompaniments, enhancing the Tex-Mex flavors.
Storage Information
To STORE Healthy Barbecue Chicken Salad, place leftovers in an airtight container in the fridge for up to 3 days.
For best results, keep the dressing separate and add it just before serving to avoid sogginess. Freezing is not recommended as the salad ingredients may lose their texture upon thawing.
More Salad Recipes to Try
BBQ Chicken Salad Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 5 oz. mixed spring greens - washed and dried
- 2 tsp. olive oil or avocado oil
- 1 c. fresh or frozen corn
- 1 c. black beans - rinsed
- 1/4 c. finely diced red onion
- 1/4 c. chopped cilantro
- 2/3 c. tortilla strips
- 1 c. shredded Colby Jack cheese
- 1 avocado - cut into 1/2-inch chunks
- 1/4 c. BBQ sauce
- 1/4 c. ranch dressing
Instructions
- Follow the instructions for cooking chicken breast.
- While the chicken is baking, in a small skillet set over medium-low heat, add the oil. When the oil is hot, add the corn and cook for 2-3 minutes, then stir in the black beans. Remove from the heat and allow to cool.
- In an extra-large bowl or four individual salad bowls, add the greens, onion, cilantro, tortilla strips, cheese, avocado, corn, and black beans. Cube chicken and add on top.
- Drizzle with ranch and BBQ sauce. Serve immediately.
I need this right now!! BBQ salads are one of my favorites! Love everything in this!
This salad looks seriously incredible! I am so excited to have this for lunch the next couple days!
The best kind of salad! Love that you can use chicken breast or leftover chicken for this dish!
Hands down- my favorite salad!
This is a personal favorite of mine! Thanks for sharing this amazingly, delicious recipe!