BBQ Chicken Chopped Salad
BBQ Chicken Chopped Salad is a vibrant, refreshing dish that combines juicy grilled chicken, crisp vegetables, and a tangy barbecue dressing. Perfect for summer picnics or quick weeknight dinners, this salad is not only delicious but also a fantastic way to use up leftover grilled chicken. Each bite is a celebration of flavors, making it an ideal choice for gatherings or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn (or frozen corn)
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup BBQ sauce (smoky variety recommended)
- 2 tbsp olive oil
- Juice of 1 lime
Instructions
- Preheat the grill or skillet over medium-high heat. Season the chicken breasts with salt and pepper.
- Grill the chicken for about 6-7 minutes per side until cooked through and juices run clear. Let rest before chopping into cubes.
- While the chicken cooks, prepare the vegetables: chop the romaine, halve the cherry tomatoes, slice the red onion, and cut corn off the cob if using fresh.
- In a small bowl, whisk together olive oil and lime juice; season with salt and pepper to taste.
- In a large bowl, combine chopped lettuce, corn, tomatoes, onion, cilantro (if using), and BBQ chicken. Drizzle with dressing and toss gently.
- Serve immediately in bowls or on plates; garnish with extra BBQ sauce or crushed tortilla chips if desired.
Nutrition
- Serving Size: 1 salad serving (approx. 350g)
- Calories: 420
- Sugar: 9g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg
Keywords: For enhanced flavor, marinate the chicken in BBQ sauce for at least an hour before cooking. Feel free to add or substitute your favorite veggies like bell peppers or cucumbers. This salad stores well for up to three days when kept in an airtight container.