Inspired by my favorite salad at CPK, this BBQ chicken salad recipe is full of fresh Mexicali flavor! Corn, black beans, tomatoes, avocado, and a few other tasty ingredients are tossed up with chopped lettuce, then topped with the most delicious BBQ chicken, ranch dressing, crunchy tortilla strips, and extra barbecue sauce. It’s healthy, delicious, and ready in 20 minutes!
Sometimes I do actually crave salads, and more often than not, it’s this one! This copycat recipe for chopped BBQ chicken salad makes such a great lunch. It’s filled with healthy ingredients, but the ranch and barbecue makes it exciting to eat!
What’s in BBQ Chicken Salad?
An easy mix of pantry staples and fresh produce fills out this super quick and hearty salad!
- Chicken Breasts: I prefer to use boneless, skinless chicken breasts for this salad, but thighs can be used as well.
- BBQ Rub: Use a BBQ seasoning/rub or all-purpose seasoning to add flavor to the chicken.
- Chopped Lettuce: I like romaine lettuce for this salad because it’s fresh and crisp, but other types can be used as well.
- Black Beans: Make sure to fully drain the can of black beans before adding them to the salad.
- Corn: You can use fresh, frozen, or canned corn.
- Roma Tomatoes: You can use beefsteak or tomatoes on the vine if you’d like. Just make sure they’re chopped into small pieces.
- Red Onion: If you want your red onions to be a little tamer, soak the slices in water for about 15 minutes. Drain, pat dry, then add to the salad.
- Cheese: You can use mozzarella or Monterrey Jack cheese, both are delicious!
- Avocado: The creamy texture is a nice balance with the rest of the salad ingredients.
- Tortilla Strips: These add a nice crunch to the final salad. You can break or crumble up some regular tortilla chips instead.
- BBQ Sauce: This adds a final kick of barbecue flavor. Use any kind you like.
- Ranch Dressing: Creamy ranch is my preferred dressing for this BBQ chicken salad. Feel free to use something else if you prefer.
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Variations To Try
I like to grill the BBQ chicken breasts to top off this salad, but you can cook with any method you prefer. Just add the barbecue rub to the chicken, then pan sear it, bake it, or Air Fry it!
You can also use leftover shredded chicken, rotisserie chicken, or BBQ pulled chicken.
How to Store
This BBQ chicken salad is best assembled and served fresh. But you can store the barbecue chicken in an airtight container in the refrigerator for up to 3 days. Store the other salad ingredients separately until ready to assemble.
Notes and Tips
- Be sure to fully drain all of the canned ingredients to get rid of excess moisture, or else they can make the salad soggy.
- Drizzle your favorite BBQ sauce on top of this chicken salad to give it that final kick of flavor–sweet, tangy, or spicy!
Top Reader Review
“I was searching for a recipe for bbq chicken salad like I had at the Daily Grille in Palm Desert a handful of years ago. The salad was so gosh-darned-great I never forgot it but couldn’t figure out exactly the combo. This recipe is DA BOMB! Super easy and deliciously crunchy, spicy, sweet, savory, bright and super-easy with leftover bbq chicken. Thanks so much for posting!” – Mrs. Reynolds
BBQ Chicken Salad Recipe
Ingredients
- 1 pound uncooked chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon BBQ rub or all purpose seasoning
- 6-7 cups chopped romaine lettuce
- 15 ounces black beans 1 can, drained
- 2 roma tomatoes diced
- 1 cup corn off the cob, canned, or frozen
- ¼ cup red onion chopped
- 1 cup shredded mozzarella or Monterrey Jack cheese
- 1 avocado sliced
- 1 cup tortilla strips
- BBQ sauce
- Ranch dressing
- Chopped Cilantro optional
Instructions
- Cook the Chicken: Rub the olive oil and BBQ seasoning over the chicken. Cook the chicken in a skillet on the stove (or on the grill), about 4 minutes per side until cooked through.1 pound uncooked chicken breasts, 1 tablespoon olive oil, 1 tablespoon BBQ rub or all purpose seasoning
- Prepare the Salad: Place the lettuce in a large bowl. Arrange the chicken, black beans, tomato, corn, red onion, cheese, avocado, and tortilla strips on top. Drizzle the BBQ sauce and ranch dressing over the top. Top with chopped cilantro if desired. Enjoy!6-7 cups chopped romaine lettuce, 15 ounces black beans, 2 roma tomatoes, 1 cup corn, ¼ cup red onion, 1 cup shredded mozzarella, 1 avocado, 1 cup tortilla strips, BBQ sauce, Ranch dressing, Chopped Cilantro
Notes
How to Make BBQ Chicken Salad Step by Step
Season the Chicken: Rub 1 tablespoon of olive oil and 1 tablespoon of BBQ seasoning onto 2 chicken breasts. Be sure to fully coat all sides.
Cook the Chicken: Cook the chicken in a skillet on the stove, or on the grill; about 4 minutes per side until fully cooked through.
Combine Salad Ingredients: Place 6-7 cups of chopped romaine lettuce, 15 ounces of drained black beans, 2 diced roma tomatoes, 1 cup of corn, ¼ cup of chopped red onion, 1 cup of shredded mozzarella. Toss to combine ingredients.
Add the Chicken: Slice the cooked chicken and place it on top of the salad.
Finish the Salad: To finish the BBQ chicken salad, add 1 sliced avocado, 1 cup of tortilla strips, then drizzle on as much barbecue sauce and ranch dressing as you like.
I was searching for a recipe for bbq chicken salad like I had at the Daily Grille in Palm Desert a handful of years ago. The salad was so gosh-darned-great I never forgot it but couldn’t figure out exactly the combo. This recipe is DA BOMB! Super easy and deliciously crunchy, spicy, sweet, savory, bright and super-easy with leftover bbq chicken. Thanks so much for posting!
I’m so glad you enjoyed this recipe! Thanks so much for stopping by!
merci