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+ servings
Loaded BBQ chicken salad recipe in a bowl.

BBQ Chicken Salad

Teri & Jenny
Large, fresh and totally an entree type dish, our delicious BBQ Chicken Salad is full of flavor and texture! We paired our salad with a bbq ranch dressing that's made a little healthier by using yogurt instead of mayo and/or sour cream! It can feed a bunch of people and takes only 30 minutes to throw together!
5 from 13 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course lunch, Main Course, Salad
Cuisine Amercian
Servings 6
Calories 371 kcal

Ingredients
 
 

bbq chicken

  • 2 tbsp vegetable oil
  • 1 pound boneless skinless chicken thighs
  • 1 cup prepared bbq sauce
  • salt and pepper to taste

bbq ranch yogurt dressing

  • 1 cup buttermilk
  • 1/2 cup Greek yogurt
  • 2 tbsp thinly sliced chives
  • 2 tbsp minced parsley
  • 2 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup prepared bbq sauce

salad

  • 1 romaine heart, shredded
  • 1/2 head green cabbage, shredded
  • 1 cup canned black beans, drained and rinsed
  • 2 roma tomatoes, diced
  • 2 fresh corn on cobb, charred under broiler and kernels removed (cobbs discarded)
  • 1/4 red onion, diced
  • 1/2 jicama, peeled and diced
  • 2 green onions, sliced on bias

Instructions
 

bbq chicken

  • Place large skillet over medium-high heat. Once skillet is hot add oil.
  • Generously season chicken thighs on both sides with salt and pepper.
  • Sear thighs for 3 to 4 minutes. Lower heat to medium and flip thighs. Continue to cook for an additional 5 to 6 minutes or until thighs have just cooked through.
  • Transfer thighs to a cutting board and allow them to rest for about 5 minutes. Chop chicken into bite sized pieces and transfer to a mixing bowl. Add bbq sauce andtoss together until well coated. Set aside.

dressing

  • Place all dressing ingredients into a mixing bowl and whisk together until smooth.

assemble salad

  • Combine romaine and cabbage together in a large bowl and toss together. Transfer mixture to a platter.  
  • Top greens with black beans, tomatoes, corn, red onion, jicama, and bbq chicken.
  • Sprinkle salad with sliced green onion. Serve with dressing.

Video

Notes

Variations and Substitutions
There are indefinite ways to make this entree salad, but a few variations we like from this version are:
  • Adding chopped apples in place of the jicama.
  • Finely dicing cauliflower and tossing it in a little oil and salt for a healthier option to replace the corn.
  • Adding some crumbled queso fresco for a salty bite.
  • Adding diced avocados in place of or in addition to the black beans for a fresh and creamy texture.
  • Replacing the chicken for some flaked salmon
  • Replacing the chicken thighs with boneless skinless chicken breasts
  • Some seared and diced tofu or roasted chickpeas also works great to replace the chicken for a vegetarian option
  • Use a store-bought rotisserie chicken to save on time.
  • Replace the green onion for fresh cilantro leaves or sliced chives.

Nutrition

Calories: 371kcalCarbohydrates: 50gProtein: 22gFat: 10gSaturated Fat: 5gCholesterol: 77mgSodium: 1369mgPotassium: 872mgFiber: 8gSugar: 31gVitamin A: 2333IUVitamin C: 47mgCalcium: 159mgIron: 3mg
Keyword bbq chicken, salad
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