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BBQ Chicken Salad

A vibrant, satisfying meal that combines tender grilled chicken with crispy fresh vegetables and tangy barbecue flavors, perfect for hot summer days.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken breast, diced or shredded
  • 4 cups mixed greens (romaine, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • ½ cup black beans, drained and rinsed
  • ¼ cup fresh cilantro, chopped
  • ¼ cup shredded cheddar cheese
For the BBQ Dressing
  • 3 tablespoons barbecue sauce
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey

Method
 

  1. Start by dicing your cooked chicken into bite-sized pieces. The chicken should feel firm but not dry, and each piece should be roughly the same size for even distribution throughout your salad.
  2. Whisk together your BBQ sauce, olive oil, apple cider vinegar, and honey in a small bowl until smooth and glossy.
  3. Layer your mixed greens in a large serving bowl. Add the halved cherry tomatoes and scatter the thinly sliced red onions throughout.
  4. Sprinkle the corn kernels evenly across the salad. Add the black beans next, ensuring they look plump and glossy.
  5. Gently fold the diced chicken into the salad, ensuring it's distributed evenly throughout. Drizzle the BBQ dressing over everything, then toss gently with salad tongs until every component glistens with the flavorful coating. Finish with fresh cilantro and shredded cheese.

Notes

Store leftover BBQ chicken salad in the refrigerator for up to 2 days in an airtight container, keeping dressing separate when possible. Don't overdress the salad and avoid adding dressing until just before serving to maintain crispy texture. Prep vegetables the night before for quicker assembly.