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summer bbq chicken salad

BBQ Chicken Salad

This vibrant BBQ chicken salad combines tender chicken glazed with homemade sweet and tangy barbecue sauce atop a bed of crisp vegetables. The contrast between warm, caramelized chicken and cool, crunchy vegetables creates a satisfying meal-in-a-bowl that's perfect for summer dining.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large red bell pepper chopped
  • 1 cup cheddar cheese shredded
  • 1/2 large red onion cut into bite-sized pieces
  • 1 cup ketchup
  • 1 tablespoon minced garlic
  • 2 cups ranch dressing
  • 1/2 cup brown sugar
  • 1 large tomato semi-ripe, cut into bite-sized pieces
  • 1 teaspoon paprika
  • 2 cups black beans cooked and rinsed
  • 1 large head romaine lettuce
  • 1/2 cup carrot shredded
  • 3 tablespoons olive oil
  • 2 chicken breasts
  • 1 cup sweet white corn kernels cooked and cooled

Equipment

  • Large skillet
  • Mixing bowl
  • Large serving bowl

Method
 

  1. Slice chicken breasts into three-inch strips.
  2. Heat olive oil in a large skillet and cook chicken strips until golden-brown edges appear and chicken is cooked through.
  3. While chicken cooks, prepare the BBQ sauce by whisking together ketchup, brown sugar, paprika, and minced garlic in a bowl until smooth.
  4. Reduce heat and pour the BBQ sauce over the cooked chicken. Continue cooking until chicken is well coated and the sauce begins to caramelize slightly.
  5. Remove the glazed chicken from heat and refrigerate to cool while preparing the salad components.
  6. Clean and chop romaine lettuce into bite-sized pieces and arrange in the bottom of a large serving bowl.
  7. Layer black beans, corn kernels, red onion, and tomato pieces over the lettuce base.
  8. Add shredded carrot and chopped red bell pepper for additional color and crunch.
  9. Drizzle ranch dressing over the vegetables.
  10. Sprinkle shredded cheddar cheese across the salad.
  11. Arrange the cooled BBQ chicken on top of the salad and serve.

Notes

For meal prep, prepare the BBQ chicken and chop vegetables in advance, but assemble just before serving to maintain freshness. Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
For a lighter version, use Greek yogurt-based ranch dressing and reduce the amount of brown sugar in the BBQ sauce. Rotisserie chicken can be substituted as a time-saving option—simply shred and toss with the homemade BBQ sauce.