Print

BBQ Chicken Chopped Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and hearty salad combining tender grilled chicken with fresh vegetables and a smoky BBQ dressing. Perfect for a quick weeknight dinner or a crowd-pleasing meal.

Ingredients

2 boneless, skinless chicken breasts

1 cup BBQ sauce (your favorite brand or homemade)

1 tablespoon olive oil

Salt and pepper, to taste

4 cups chopped romaine lettuce

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

½ red onion, thinly sliced

½ cup shredded cheddar cheese

¼ cup cilantro, chopped

¼ cup cooked ground beef (optional)

Instructions

  1. Preheat your grill or grill pan over medium heat. Brush the chicken breasts with olive oil and season with salt and pepper.
  2. Grill the chicken for 6-7 minutes per side or until fully cooked and an internal temperature of 165°F is reached.
  3. During the last few minutes of grilling, brush the chicken with BBQ sauce to allow it to caramelize.
  4. Once the chicken is cooked, remove from the grill and let it rest for 5 minutes before slicing into thin strips.
  5. In a large bowl, toss together the romaine lettuce, cherry tomatoes, corn, red bell pepper, red onion, and shredded cheddar cheese.
  6. Add the sliced chicken on top and drizzle with additional BBQ sauce.
  7. Sprinkle with chopped cilantro and cooked ground beef (if using).
  8. Toss everything together and serve immediately.

Notes

  • This salad is best enjoyed fresh. Store leftovers in an airtight container for up to 2 days, but keep the dressing separate to avoid sogginess.
  • For a vegan option, substitute chicken with grilled tofu or tempeh and use dairy-free cheese.
  • To make it spicy, add jalapeños, hot sauce, or a spicy BBQ sauce.
  • To make this salad more filling, add cooked quinoa or brown rice.

Nutrition

Find it online: https://recipesbyjanet.com/bbq-chicken-chopped-salad/