Inspired by my favorite salad at CPK, this BBQ chicken chopped salad recipe is full of fresh Mexi-cali flavor! Corn, black beans, tomatoes, avocado, and a few other tasty ingredients are tossed up with chopped lettuce, then topped with the most delicious grilled BBQ chicken, ranch dressing, crunchy tortilla strips, and extra barbecue sauce. It’s healthy, delicious, and ready in 20 minutes!
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!
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CPK BBQ Chopped Chicken Salad
When I start craving salads, it’s usually this one! My BBQ chicken salad is the perfect CPK copycat recipe, and luckily it’s much cheaper to make at home. This salad is filled with healthy ingredients, but I get to add just the right amount of ranch and BBQ sauce to satisfy my taste buds.
There’s something about a chopped salad that’s just more fun to eat, and the black beans and corn really amp up the textural variety. I use a BBQ spice rub for the chicken to keep the calories low, but I drizzle the whole salad with barbecue sauce for good measure. Finished with crispy tortilla strips, every bite of this salad makes for a flavorful lunch!
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BBQ Chicken Salad Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
- 1 pound boneless, skinless 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 and rinsed)
- 2 Roma tomatoes (diced)
- 1 cup corn (fresh, frozen, or canned)
- ¼ cup chopped red onion
- 1 cup shredded mozzarella cheese (or Monterrey Jack)
- 1 avocado (sliced)
- 1 cup tortilla strips
Optional Toppings:
- BBQ sauce (to taste)
- ranch dressing (to taste)
- chopped cilantro
Instructions
Grill the Chicken:
- Rub the olive oil and BBQ seasoning over the chicken.1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 tablespoon BBQ rub
- Cook the chicken in a skillet on the stove (or on the grill), about 4 minutes per side until cooked through.
Assemble 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.6-7 cups chopped Romaine lettuce, 15 ounces black beans, 2 Roma tomatoes, 1 cup corn, ¼ cup chopped red onion, 1 cup shredded mozzarella cheese, 1 avocado, 1 cup tortilla strips
- Drizzle the BBQ sauce and ranch dressing over the top. Top with chopped cilantro if desired. Enjoy!BBQ sauce, ranch dressing, chopped cilantro
Notes
- 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.
- Be sure to fully drain and rinse all of the canned ingredients to get rid of excess moisture, or else they can make the salad soggy.
- During the last 2 minutes of cooking the chicken, brush a thin layer of BBQ sauce onto the breasts for a caramelized finish.
- Don’t slice the chicken immediately. Let it rest for 5 minutes so the juices redistribute, then slice it while it’s still warm.
- Nutritional information does not include optional ingredients.
- Pan-Seared: Season the chicken, then cook over medium-high heat 3-4 minutes per side.
- Baked: Season and bake at 350°F for 30 minutes.
- Air Fried: Air fry seasoned chicken at 370°F for 9 minutes, then flip and cook for 8 more minutes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Ingredient Notes
- Chicken: I love grilling chicken breasts to top off my salad, but you can cook it however you prefer. Or use any cooked, leftover chicken you have on hand. If I have some extra shredded chicken, I’ll warm it up in a pan with the BBQ seasoning for a quick option.
- BBQ Rub: I use a barbecue spice rub instead of a sauce to keep things light. You could use my chicken seasoning or another spice mix instead. Or simply brush on your favorite BBQ sauce!
- Canned Goods: Using canned black beans and corn is great for convenience. Be sure to drain and rinse them first. If you prefer warm ingredients, toss them into the hot pan with the chicken for the last couple of minutes.
- Dressing: I use a light ranch dressing for this BBQ salad, but a creamy chipotle ranch is my other favorite option. Use any dressing you like!
How to Store
This BBQ chicken salad is best assembled and served fresh, since ingredients tend to turn the salad soggy the longer they sit. But you can store the cooked BBQ chicken in an airtight container in the refrigerator for up to 3 days. Store the other salad ingredients separately until ready to assemble.
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