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BBQ Chicken Salad Recipe

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4.4 from 62 reviews

A delicious and vibrant BBQ Chicken Salad featuring grilled marinated chicken breasts, fresh romaine lettuce, sweet grape tomatoes, corn, black beans, red onion, shredded cheddar cheese, and a tangy ranch and honey BBQ sauce dressing. Perfect for a quick and satisfying meal in just 10 minutes of active prep and cook time.

Ingredients

Chicken Marinade and Preparation

  • 2 chicken breasts (boneless and skinless)
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/4 cup honey BBQ sauce (divided)

Salad Ingredients

  • 1 head fresh romaine lettuce (chopped)
  • 1/2 cup grape tomatoes (sliced in half)
  • 1/2 cup canned corn kernels (drained)
  • 1/2 cup canned black beans (drained well, rinsed if desired)
  • 1/4 cup red onion (diced)
  • 2/3 cup cheddar cheese (shredded)
  • 1/4 cup ranch dressing
  • Tortilla strips or croutons, as desired for topping

Instructions

  1. Prepare the Chicken: Use paper towels to pat dry the chicken breasts thoroughly. Place a sheet of cling wrap over the chicken, then use a meat tenderizer to pound the chicken evenly to about 1/2 inch thickness to ensure uniform cooking.
  2. Season and Marinate: Lightly sprinkle both sides of the chicken with kosher salt and freshly ground black pepper. Place the chicken pieces in a shallow dish and pour 1 cup of honey BBQ sauce over them, making sure they are fully coated. Let the chicken marinate for 10 minutes to absorb the flavors.
  3. Cook the Chicken: Preheat an outdoor grill or cast iron skillet by greasing it lightly with olive oil and heating until very hot and smoking. Cook the chicken breasts for approximately 4 minutes per side, or until the internal temperature reaches 165°F and the meat is no longer pink in the center. Avoid overcooking to keep the chicken juicy. Remove the chicken immediately and rest on a cutting board for 5 minutes before slicing to retain juices.
  4. Assemble Salad Base: In a large salad bowl, combine chopped romaine lettuce, halved grape tomatoes, drained corn kernels, drained and rinsed black beans, diced red onions, and shredded cheddar cheese.
  5. Add Chicken and Dressing: Slice the rested chicken breasts and add them on top of the salad mixture. Drizzle with ranch dressing.
  6. Toss the Salad: Drizzle the remaining 1/4 cup of honey BBQ sauce over the salad. Gently toss all ingredients together to combine the flavors evenly without bruising the lettuce.
  7. Serve: Garnish with tortilla strips or croutons for added crunch and serve immediately while the chicken is still warm for the best flavor experience.

Notes

  • Ensure the chicken is pounded to an even thickness to promote even cooking and avoid dry spots.
  • Use a digital thermometer to check chicken doneness for food safety and perfect texture.
  • Feel free to substitute ranch dressing with a lighter option or a vinaigrette for a lower-calorie version.
  • Rinsing the canned beans helps to reduce sodium content if preferred.
  • Leftover salad ingredients can be prepped ahead of time; add chicken and dressing just before serving to keep it fresh.

Find it online: https://recipethrive.com/bbq-chicken-salad-recipe/