BBQ Chicken Chopped Salad

A hearty, flavorful bowl filled with smoky BBQ chicken, crisp vegetables, and creamy dressing—this chopped salad delivers a satisfying crunch and bold taste in every bite. It’s perfect for dinner, meal prep, or entertaining.

Why You’ll Love This Recipe

I love how this salad brings together the smoky, savory flavor of BBQ chicken with fresh veggies and creamy dressing. It feels indulgent yet fresh, all in one bowl. It gives me protein, veggies, and big taste without extra fuss—ideal for busy days or casual gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound cooked chicken breast or thigh, diced or shredded

• ¼ cup BBQ sauce, plus extra for drizzling

• 6 cups chopped salad greens (romaine, kale, cabbage mix)

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels (grilled or thawed if frozen)

• ½ red bell pepper, diced

• ½ avocado, diced

• ½ cup black beans, rinsed and drained

• ¼ cup red onion, finely chopped

• ½ cup shredded cheddar or pepper jack cheese

• Optional garnish: cilantro, green onions, tortilla strips

For the dressing:

• ¼ cup mayonnaise or Greek yogurt

• 2 tablespoons BBQ sauce

• 1 tablespoon lime or lemon juice

• Salt and pepper, to taste

directions

1. I toss the diced or shredded chicken with BBQ sauce until well coated.

2. I whisk together mayonnaise (or yogurt), extra BBQ sauce, lime juice, salt, and pepper to make a creamy dressing.

3. I layer the chopped greens in a large bowl or platter.

4. I add cherry tomatoes, corn, bell pepper, avocado, black beans, red onion, and cheese over the greens.

5. I top with BBQ-coated chicken and drizzle the creamy dressing evenly over everything.

6. I garnish with cilantro, green onions, and tortilla strips, then toss gently before serving.

Servings and timing

• Servings: serves 4 as a main dish

• Prep time: 10 minutes

• Cook time: if cooking fresh chicken, about 10–15 minutes

• Total time: 20–25 minutes

Variations

• I swap chicken for pulled pork, grilled beef, or tempeh for a different protein twist.

• I stir in diced pineapple or mango for a sweet, tropical flair.

• To make it spicy, I add diced jalapeños or drizzle chipotle BBQ sauce.

• I replace shredded cheese with crumbled cotija or queso fresco.

• I add roasted sweet potatoes or diced butternut squash for a hearty twist.

storage/reheating

I store leftover salad components separately: chicken wrapped in foil and vegetables in airtight containers. I refrigerate for up to 2 days. To enjoy again, I reheat chicken gently in the microwave or oven, then toss with fresh greens and toppings before eating.

FAQs

Can I use rotisserie chicken?

Yes—I often do. It’s easy and adds great flavor. I just shred it and toss it with BBQ sauce before adding it to the salad.

Can I prep this salad ahead of time?

I prep all the veggies and chicken in advance and store separately. Then I assemble and toss just before serving to keep everything crisp.

What if I don’t have mayo?

I use Greek yogurt or a mix of yogurt and sour cream instead. It gives the same creamy texture with a bit more tang.

Is this salad gluten-free?

Yes—it’s gluten-free if the BBQ sauce and other ingredients are labeled gluten-free.

Can I make it vegetarian?

Absolutely—I replace chicken with grilled tofu, tempeh, or roasted chickpeas tossed in BBQ sauce for a meat-free version.

Conclusion

I find this BBQ Chicken Chopped Salad to be a flavorful, filling, and fun way to enjoy BBQ flavors in salad form. It’s easy to make, versatile, and always a hit at lunch or dinner. I hope it brings that smoky, crunchy satisfaction to your table as it does to mine!

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