Healthy BBQ Chicken Chopped Salad (Printable Version)
Vibrant salad with grilled BBQ chicken, crisp vegetables, and tangy homemade dressing.
# What You Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1/2 cup barbecue sauce (gluten-free if needed)
03 - 1 tablespoon olive oil
04 - Salt and pepper, to taste
→ Vegetables
05 - 5 cups romaine lettuce, chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 cup canned black beans, rinsed and drained
08 - 1 cup canned sweet corn, drained
09 - 1 red bell pepper, diced
10 - 1/2 small red onion, finely diced
11 - 1 avocado, diced
12 - 1/4 cup fresh cilantro, chopped
→ Dressing
13 - 3 tablespoons Greek yogurt (or dairy-free yogurt)
14 - 2 tablespoons barbecue sauce
15 - 1 tablespoon lime juice
16 - 1 tablespoon honey
17 - 1 tablespoon olive oil
18 - Salt and pepper, to taste
→ Toppings
19 - 1/4 cup shredded cheddar cheese (optional)
# How-To:
01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Rub chicken breasts with olive oil, salt, and pepper. Brush with barbecue sauce on both sides.
03 - Grill chicken for 6–7 minutes per side, basting with more barbecue sauce, until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then chop into bite-sized pieces.
04 - In a small bowl, whisk together all dressing ingredients until smooth. Adjust seasoning to taste.
05 - In a large salad bowl, combine lettuce, tomatoes, black beans, corn, bell pepper, red onion, avocado, and cilantro.
06 - Add chopped grilled chicken and toss gently to combine.
07 - Drizzle dressing over the salad and toss until everything is well coated.
08 - Sprinkle shredded cheddar cheese on top, if using. Serve immediately.
# Expert Hints:
01 -
- Every forkful delivers that perfect smoky sweet barbecue flavor without feeling heavy
- You can prep everything ahead and assemble in minutes for weeknight dinners
02 -
- The chicken really needs those 5 minutes of resting time or it will lose all its juices when you cut it
- Wait to dress the salad until right before serving or the lettuce will start to wilt
03 -
- Pat the chicken dry with paper towels before oiling it for better browning
- Toast some extra corn kernels in a dry pan until they get charred spots