BBQ Chicken Chopped Salad
If there’s one dish that hits the mark in every outdoor gathering, it’s a BBQ chicken chopped salad. But why stop there?
Equipment
- Bowl
- Cup
Ingredients
Main Salad Ingredients
- 8 cups romaine lettuce chopped
- 1 pound boneless skinless chicken breasts
- ½ cup BBQ sauce your favorite brand will work!
- - 1 teaspoon garlic powder
- Kosher salt and pepper to taste
- 1 cup cherry tomatoes chopped
- 1 cup black beans drained and rinsed (if using canned)
- ⅔ cup grated white cheddar cheese
- 2 ears sweet corn cooked and kernels removed
- ½ teaspoon brown sugar
- 1 teaspoon smoked paprika
- ½ cup pickled onions
- 3 tablespoons chopped chives
- ⅓ cup sliced green onions
Honey Mustard Vinaigrette Ingredients
- 1 tablespoon Dijon mustard
- 2 garlic cloves finely minced or pressed
- 3 tablespoons apple cider vinegar
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
- 2 tablespoons honey
- ¼ teaspoon salt
Instructions
Step 1: Prepare the Chicken
- Start by seasoning your chicken breasts with garlic powder, salt, and pepper.
Step 2: Grill the Chicken
- Preheat your grill to medium-high heat. Once it’s hot, grill the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F. During the last few minutes of grilling, brush on your BBQ sauce for that irresistible smoky flavor.
Step 3: Chop the Vegetables
- While the chicken is sizzling, chop your romaine lettuce, cherry tomatoes, and any other vegetables you’d like to include.
Step 4: Prepare the Corn
- Cook your ears of corn; you can grill them or boil them until tender. Once they’re cool enough to handle, cut the kernels off the cob.
Step 5: Make the Vinaigrette
- In a mixing bowl, combine the Dijon mustard, minced garlic, apple cider vinegar, pepper, honey, and salt. Whisk in the olive oil until well blended. Voila! Your honey mustard vinaigrette is ready.
Step 6: Assemble the Salad
- In a large bowl, combine the chopped romaine, tomatoes, black beans, corn, pickled onions, chives, and green onions. Slice the grilled chicken and add that on top. Drizzle the honey mustard vinaigrette over the salad and toss gently.
Step 7: Serve and Enjoy!
- Scoop it into bowls and serve it fresh. This salad is best enjoyed immediately, but it can also be stored for later—trust me, it lasts well!
Notes
- Let the Chicken Rest: After grilling, let your chicken rest for at least five minutes. This prevents it from drying out and keeps it juicy.
- Customize Veggies: Use whatever veggies your family loves. Bell peppers, cucumbers, and even avocado are great additions.
- Chill the Ingredients: For a refreshing experience, chill your salad ingredients in the refrigerator prior to assembling.
- Make Ahead: You can prep and store the chicken and veggies separately for a quick assembly when it's time to eat.
- Vinaigrette Variation: Switch up the vinaigrette by adding fresh herbs like basil or cilantro for an extra kick.
Nutrition
Calories: 450kcalCarbohydrates: 36gProtein: 35gFat: 20gFiber: 10g
Tried this recipe?Let us know how it was!