This BBQ Chicken Salad delivers smoky, savory barbecue satisfaction in a fresh, vibrant bowl. It combines tender BBQ-coated chicken with crisp romaine, crunchy veggies, and a creamy, tangy dressing. It’s a satisfying main-course salad that’s perfect for weeknights or feeding a crowd.
Love BBQ Chicken Salad? So do we! If you're into Chicken Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This BBQ Chicken Salad
- Best of both worlds: Enjoy barbecue flavor and fresh salad crunch in one bowl.
- Incredibly versatile: Easily swap ingredients based on what you have.
- Textural party: Creamy avocado, crunchy strips, and crisp lettuce in every bite.
- Crowd-pleaser: Appeals to picky eaters and health-conscious guests alike.
Ingredients & Tools
For the Salad
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1/2 cup of your favorite BBQ sauce, plus more for serving
- 1 tbsp olive oil
- 1 large head of romaine lettuce, chopped
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked corn kernels (fresh, canned, or thawed from frozen)
- 1/4 cup red onion, finely diced
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup tortilla strips or crushed tortilla chips
- 1/4 cup fresh cilantro, chopped
For the Creamy BBQ Dressing
- 1/3 cup mayonnaise
- 3 tbsp BBQ sauce
- 1 tbsp lime juice
- 1 tbsp milk or buttermilk (to thin)
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
Tools: A good skillet or grill pan, mixing bowls, and a sharp chef’s knife.
Notes: Use a BBQ sauce you love—it’s the star. Chicken breasts work well for slicing, but thighs are juicier. Don’t skip the fresh lime juice in the dressing.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken temperature is key. For the most tender and juicy chicken, cook it to an internal temperature of 165°F (74°C). Let it rest for at least 5 minutes before slicing—this allows the juices to redistribute throughout the meat.
- Don’t dress the salad too early. To keep everything crisp and avoid a soggy situation, only toss the salad with the dressing right before you’re ready to serve. You can prep all the components ahead of time and assemble at the last minute.
- Customize your crunch. While I love tortilla strips, you could also use toasted pumpkin seeds, crispy chickpeas, or even some bacon bits for a different kind of salty, crunchy element.
- Dice your avocado last. To prevent browning, chop your avocado just before assembling the salad. A little squeeze of lime juice over the diced pieces can also help them stay vibrant green.
How to Make BBQ Chicken Salad
Step 1: Cook the Chicken. Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5-7 minutes per side, until nicely browned and cooked through. You’ll know it’s done when the internal temperature reads 165°F. Remove the chicken from the pan and let it rest on a cutting board for about 5 minutes. Then, slice it into thin strips or bite-sized chunks.
Step 2: Coat the Chicken in BBQ Sauce. While the chicken is still warm, place the sliced pieces in a bowl and toss them with the 1/2 cup of BBQ sauce. The warmth of the chicken will help it soak up that saucy flavor beautifully. Make sure every piece is nicely coated. Set this aside while you prepare the rest of the salad components.
Step 3: Prepare the Salad Base. In a large salad bowl, add your chopped romaine lettuce. The trick is to use a bowl that’s big enough to toss everything together comfortably without making a mess. Scatter the halved cherry tomatoes, diced avocado, corn, and red onion over the top of the lettuce. You’ll notice how the colors start to pop already—it’s a really pretty salad.
Step 4: Make the Creamy BBQ Dressing. In a small bowl or a jar with a lid, combine the mayonnaise, 3 tablespoons of BBQ sauce, lime juice, milk, smoked paprika, and garlic powder. Whisk it vigorously (or shake the jar) until it’s completely smooth and creamy. Taste it and season with salt and pepper. The dressing should be tangy, a little smoky, and pourable. If it’s too thick, add another teaspoon of milk.
Step 5: Assemble the Salad. Now for the fun part! Arrange the saucy BBQ chicken strips over the bed of vegetables in your large bowl. Sprinkle the shredded cheese, tortilla strips, and fresh cilantro over everything. At this stage, it’s basically a work of art. Drizzle about half of the dressing over the top.
Step 6: Toss and Serve. Using a pair of large salad tongs or two large spoons, gently toss the entire salad until the dressing lightly coats everything and the ingredients are well distributed. Be gentle to keep the avocado from turning to mush. Serve immediately in individual bowls with extra dressing and BBQ sauce on the side for those who want an extra kick.
Storage & Freshness Guide
- Fridge: Store undressed components separately for up to 3 days; dressing keeps 5 days.
- Freezer: Not recommended for assembled salad; cooked chicken freezes well for up to 3 months.
- Reviving: If lettuce wilts, refresh in ice water; recrisp tortilla strips in a dry skillet.
Serving Suggestions
Complementary Dishes
- Buttery Cornbread Muffins — The sweet, crumbly texture is a dream for sopping up any extra dressing and BBQ sauce at the bottom of the bowl.
- Grilled Garlic Bread — For a more robust option, a slice of crispy, garlicky bread adds a wonderful carb-y element that complements the smoky flavors.
- Simple Cowboy Caviar — A scoop of this bean and corn salsa on the side amplifies the Southwestern vibe and adds even more fiber and protein.
Drinks
- A Crisp Lager or Pale Ale — The cold, bubbly bitterness of a good beer cuts through the richness of the BBQ sauce and creamy dressing perfectly.
- Sparkling Water with Lime — For a non-alcoholic option, the effervescence is incredibly refreshing and acts as a palate cleanser between bites.
- Iced Black Tea with Mint — The tannins and cool mint provide a lovely, balancing contrast to the sweet and smoky notes of the salad.
Something Sweet
- Grilled Peach Sundaes — Warm, caramelized peaches over vanilla ice cream continue the smoky-sweet theme in the most delightful dessert form.
- Lemon Bars — The bright, tart lemon curd and shortbread crust offer a sharp, clean finish that feels light after the hearty salad.
- Chocolate-Dipped Frozen Bananas — They’re fun, easy, and the cold, creamy banana with a dark chocolate shell is a simple yet satisfying end to the meal.
Top Mistakes to Avoid
- Overcooking the chicken. This is the quickest way to end up with dry, tough meat. Use a meat thermometer! It’s a small investment that guarantees perfect chicken every single time.
- Adding the dressing too soon. I’ve messed this up before too… if you dress the salad and then let it sit, the lettuce wilts, the tortilla strips get soggy, and you lose all that wonderful texture. Patience is key here.
- Skipping the rest time for the chicken. Slicing into the chicken the second it comes out of the pan will cause all those precious juices to run out onto the cutting board, leaving the meat itself dry. Let it rest!
- Using a watery lettuce. Iceberg can work in a pinch, but it releases more water than sturdy romaine, which can lead to a pool of liquid at the bottom of your bowl. Romaine or even kale holds up much better.
Expert Tips
- Tip: Use leftover or rotisserie chicken. This is the ultimate weeknight hack. Shredded cooked chicken just needs to be warmed slightly and tossed in BBQ sauce. It cuts the prep time down to almost nothing.
- Tip: Make the dressing ahead. The flavors in the creamy BBQ dressing meld and improve if you make it a day in advance. Just give it a good shake or stir before using.
- Tip: Grill the chicken for extra flavor. If you have the time and the weather permits, grilling the chicken breasts will impart an incredible smoky char that takes this salad to a whole new level.
- Tip: Massage your dressing. If you’re using a sturdier green like kale, toss it with a tiny bit of the dressing first and literally massage it with your hands for a minute. This breaks down the fibers and makes the kale much more tender and delicious.
FAQs
Can I make this salad ahead of time?
You can absolutely prep the components ahead of time, but I highly recommend assembling just before serving. Cook and slice the chicken, chop all the veggies, and make the dressing. Store everything in separate airtight containers in the fridge. The chicken will keep for 3 days, and the dressing for up to 5. When you’re ready to eat, just toss everything together—the salad will be crisp, fresh, and perfect.
What’s a good substitute for mayonnaise in the dressing?
If you’re not a mayo fan, Greek yogurt or sour cream are fantastic substitutes. They’ll give you that same creamy texture with a pleasant tang. You might need to adjust the amount of milk slightly to get the right consistency. For a dairy-free version, a vegan mayonnaise works wonderfully too.
How can I make this salad spicier?
Easy! You have a few options. Use a spicy BBQ sauce as your base. Add a diced jalapeño (seeds and all for maximum heat) to the salad mix. Or, mix a teaspoon of chipotle chili powder or a few dashes of your favorite hot sauce directly into the creamy dressing. A little goes a long way, so taste as you go.
Is this salad gluten-free?
It can be, with a couple of simple swaps. Just ensure your BBQ sauce is a certified gluten-free brand, as many contain hidden gluten. Also, double-check that your tortilla strips or chips are made from corn and are labeled gluten-free. With those adjustments, you’re all set!
Can I use a different type of meat?
Of course! This recipe is very adaptable. Pulled pork or shredded beef brisket would be phenomenal here. For a plant-based version, grilled halloumi, seasoned chickpeas, or even BBQ-marinated tofu would be delicious. The method remains the same: cook your protein, coat it in BBQ sauce, and pile it on the salad.
Bbq Chicken Salad
Make this easy BBQ Chicken Salad with tender chicken, crisp veggies, and creamy dressing. Perfect for weeknight dinners or feeding a crowd. Get the recipe now!
Ingredients
For the Salad
-
2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
-
1/2 cup BBQ sauce (plus more for serving)
-
1 tbsp olive oil
-
1 large head of romaine lettuce (chopped)
-
1 large avocado (diced)
-
1 cup cherry tomatoes (halved)
-
1/2 cup cooked corn kernels (fresh, canned, or thawed from frozen)
-
1/4 cup red onion (finely diced)
-
1/2 cup shredded cheddar or Monterey Jack cheese
-
1/2 cup tortilla strips or crushed tortilla chips
-
1/4 cup fresh cilantro (chopped)
For the Creamy BBQ Dressing
-
1/3 cup mayonnaise
-
3 tbsp BBQ sauce
-
1 tbsp lime juice
-
1 tbsp milk or buttermilk (to thin)
-
1/4 tsp smoked paprika
-
1/4 tsp garlic powder
-
Salt and black pepper (to taste)
Instructions
-
Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5-7 minutes per side, until nicely browned and cooked through. You’ll know it’s done when the internal temperature reads 165°F. Remove the chicken from the pan and let it rest on a cutting board for about 5 minutes. Then, slice it into thin strips or bite-sized chunks.01
-
While the chicken is still warm, place the sliced pieces in a bowl and toss them with the 1/2 cup of BBQ sauce. The warmth of the chicken will help it soak up that saucy flavor beautifully. Make sure every piece is nicely coated. Set this aside while you prepare the rest of the salad components.02
-
In a large salad bowl, add your chopped romaine lettuce. The trick is to use a bowl that’s big enough to toss everything together comfortably without making a mess. Scatter the halved cherry tomatoes, diced avocado, corn, and red onion over the top of the lettuce. You’ll notice how the colors start to pop already—it’s a really pretty salad.03
-
In a small bowl or a jar with a lid, combine the mayonnaise, 3 tablespoons of BBQ sauce, lime juice, milk, smoked paprika, and garlic powder. Whisk it vigorously (or shake the jar) until it’s completely smooth and creamy. Taste it and season with salt and pepper. The dressing should be tangy, a little smoky, and pourable. If it's too thick, add another teaspoon of milk.04
-
Arrange the saucy BBQ chicken strips over the bed of vegetables in your large bowl. Sprinkle the shredded cheese, tortilla strips, and fresh cilantro over everything. At this stage, it’s basically a work of art. Drizzle about half of the dressing over the top.05
-
Using a pair of large salad tongs or two large spoons, gently toss the entire salad until the dressing lightly coats everything and the ingredients are well distributed. Be gentle to keep the avocado from turning to mush. Serve immediately in individual bowls with extra dressing and BBQ sauce on the side for those who want an extra kick.06
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