BBQ Chicken Salad Recipe
For a fresh take on dinner, try this BBQ Chicken Salad. It’s packed with flavor, easy to make, and only takes 30 minutes!
Servings: 4 Salads
Calories: 777kcal
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.
Notes
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.
Nutrition
Serving: 1Salad | Calories: 777kcal | Carbohydrates: 59g | Protein: 34g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1105mg | Potassium: 1073mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2231IU | Vitamin C: 25mg | Calcium: 463mg | Iron: 3mg
