BBQ Chicken Salad

The smoky aroma of grilled BBQ chicken pairs perfectly with the crisp, refreshing crunch of fresh greens. As the chicken cooks on the grill, its skin crisps up, caramelizing in the sweet and tangy BBQ sauce that has slowly absorbed into every juicy bite. When you toss those charred, tender pieces of chicken with cool romaine lettuce, juicy tomatoes, and maybe a few slices of creamy avocado, it’s like an instant celebration of flavors. The contrast between the warm, savory chicken and the chilled vegetables creates a balance that’s so satisfying. And don’t forget that drizzle of extra BBQ sauce or a touch of ranch dressing to bring it all together, adding that extra layer of richness. It’s the kind of salad that turns any meal into a fun, laid-back feast. You can even swap in grilled veggies or throw in a sprinkle of cheese if you’re craving something extra. Every bite offers a little bit of smoky, sweet, and savory bliss.

Key Ingredients in BBQ Chicken Salad

This BBQ chicken salad comes together with a combination of vibrant, flavorful ingredients that create a perfect balance of texture and taste. Each component plays a role in building layers of sweetness, crunch, and creaminess. Here’s a closer look at the key ingredients:

* Cooked Chicken, Shredded

Tender, juicy chicken adds the protein punch to this salad. It’s best when grilled, giving it that smoky flavor that complements the BBQ sauce beautifully.

* Corn Kernels

Sweet and slightly crunchy, corn kernels bring a pop of color and a burst of sweetness to the salad, perfectly balancing the savory elements.

* Cherry Tomatoes, Halved

These juicy little bites of summer add a fresh, slightly tangy flavor that contrasts with the rich BBQ sauce. They also bring a burst of color to make the dish more visually appealing.

* Shredded Cheddar Cheese

The sharpness of cheddar cheese adds a creamy, savory note that melts into the warm chicken and BBQ sauce, creating a delightful contrast with the other ingredients.

* Red Onion, Thinly Sliced

Red onion provides a mild, tangy crunch that adds complexity and depth to the salad, without overpowering the other flavors.

* BBQ Sauce

The star of the dish, BBQ sauce ties everything together with its sweet, smoky, and tangy flavors. It coats the chicken and adds that essential barbecue taste that makes this salad a true delight.

* Mixed Greens

A base of fresh mixed greens provides a light, refreshing foundation for the salad. The crisp leaves offer a perfect contrast to the hearty chicken and creamy dressing.

* Cucumber, Sliced

Cucumber adds a cool, crisp texture that balances the warmth of the grilled chicken and BBQ sauce, making each bite refreshing and light.

* Cilantro, Chopped

Fresh cilantro brings a zesty, herby kick that cuts through the richness of the dressing and BBQ sauce, elevating the flavor profile with a burst of freshness.

* Ranch Dressing

The creamy, tangy ranch dressing adds a rich layer of flavor and smooth texture that brings all the elements of the salad together in a perfectly balanced bite.

How to Make BBQ Chicken Salad

1. Cook the chicken if it’s not already cooked. You can choose your preferred method: boil, grill, or even pan-sear. Once the chicken is cooked through, shred it using two forks or your hands, breaking it into bite-sized pieces.

2. Prepare the corn. If you’re using fresh corn, remove the kernels from the cob with a knife. If you’re using frozen or canned corn, simply drain and thaw it as needed.

3. Wash and halve the cherry tomatoes. Ensure they are thoroughly cleaned and cut into even halves for the perfect bite.

4. Shred the cheddar cheese using a box grater or, if you prefer convenience, purchase pre-shredded cheese from the store.

5. Thinly slice the red onion, aiming for even slices. This will ensure the onion mixes smoothly with the other ingredients.

6. Take a large salad bowl and add the mixed greens. Be sure to remove any stems or damaged leaves for a crisp and fresh base.

7. Slice the cucumber into thin rounds, keeping the slices uniform in size for an even distribution throughout the salad.

8. Chop the cilantro into small pieces, removing any large stems. Set it aside for the finishing touch.

9. Add the shredded chicken into the bowl of mixed greens, ensuring it’s evenly spread over the base.

10. Next, add the corn kernels to the salad, distributing them evenly over the chicken and greens.

11. Add the halved cherry tomatoes to the mix, placing them over the greens and chicken.

12. Sprinkle the shredded cheddar cheese over the salad, making sure it evenly covers the vegetables and chicken.

13. Place the thinly sliced red onion into the salad, spreading the slices evenly throughout.

14. Drizzle the BBQ sauce over the top of the salad, ensuring all ingredients are coated with a delicious layer of sauce.

15. Top the salad with the sliced cucumber and chopped cilantro, adding both flavor and garnish.

16. Finally, drizzle the ranch dressing over the salad and gently toss everything together. Make sure all ingredients are evenly coated with both the BBQ sauce and ranch dressing.

17. Serve immediately, or if you’re not ready to eat, refrigerate the salad until you’re set to enjoy it. Just be sure not to toss the salad too early to avoid wilting the greens.

Serving Suggestions for BBQ Chicken Salad

– Add a side of cornbread for the ultimate BBQ experience. The slightly sweet and crumbly texture of cornbread pairs wonderfully with the smoky and tangy flavors of the salad.

– Top with crispy bacon for an extra layer of crunch and savory goodness. The salty bite of bacon adds a perfect contrast to the sweetness of the BBQ sauce and the freshness of the vegetables.

– Serve with a cold, refreshing drink like iced tea or lemonade. The cool, citrusy flavors of these beverages complement the hearty, smoky flavors of the salad and keep the meal light and refreshing.

Now that you’ve got your salad all prepped and served, how do you like to enjoy it? Maybe you have a twist or two of your own that makes it even better!

How to Store BBQ Chicken Salad

If you’ve made a big batch of BBQ chicken salad and need to store the leftovers, there are a few ways to keep everything fresh without sacrificing flavor. Here are my top tips:

– Store in an airtight container: To keep the salad fresh for a day or two, place it in an airtight container. This will help retain the crispness of the greens and prevent wilting. Just make sure to keep the dressing separate until you’re ready to serve.

– Keep the dressing on the side: To avoid soggy greens, store the ranch dressing and BBQ sauce separately. Drizzle it over the salad right before you enjoy it, and the texture will stay much better!

– Refrigerate promptly: As soon as you’re done prepping the salad, pop it in the fridge to maintain its freshness. The sooner you refrigerate it, the longer it’ll stay crisp and delicious.

That’s it! Easy, right? Just remember: salads with dressing mixed in tend to lose their crunch quicker, so keeping things separate is your best bet for a fresh meal later!

Conclusion

Well, there you have it—a delicious, smoky, and vibrant BBQ chicken salad that’s sure to become your new go-to meal. Whether you’re grilling up some chicken on a lazy weekend or prepping a quick weeknight dinner, this salad hits all the right notes. The crispy greens, the juicy chicken, the sweet corn, and that perfect drizzle of BBQ sauce—honestly, it’s like a party in your mouth!

Feel free to get creative with the ingredients. Maybe you want to swap in some grilled veggies, or add a sprinkle of crumbled feta for a tangy twist. It’s all about making this salad your own, and I’d love to hear how you make it your signature dish.

Got any comments, questions, or feedback on the recipe? Or maybe you’ve already made it and want to share how it turned out? I’m all ears! Let me know how it goes, and if you need any help in the kitchen, I’m here for that too. Happy cooking, my friends!

Print Recipe

BBQ Chicken Salad

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Calories: 450

Description

Tender, smoky BBQ chicken atop a crisp bed of fresh greens, paired with tangy dressing and a medley of colorful veggies. The sweet, smoky flavors of the chicken blend perfectly with the crunch of the salad, making every bite a satisfying, mouthwatering experience.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups cooked chicken, shredded

• 1 cup corn kernels

• 1 cup cherry tomatoes, halved

• 1 cup shredded cheddar cheese

• ¹⁄₂ cup red onion, thinly sliced

• 1 cup BBQ sauce

• 4 cups mixed greens

• ¹⁄₂ cup cucumber, sliced

• ¹⁄₄ cup cilantro, chopped

• ¹⁄₂ cup ranch dressing

Instructions

1. Start by cooking the chicken if it's not already cooked. You can cook it by boiling, grilling, or using any method you prefer. Once cooked, shred the chicken using two forks or your hands until the pieces are bite-sized.
2. Next, prepare the corn. If you're using fresh corn, remove the kernels from the cob. If you're using frozen or canned corn, simply drain and thaw the corn if needed.
3. Wash and halve the cherry tomatoes, ensuring they are clean and cut evenly for the salad.
4. Shred the cheddar cheese using a box grater or purchase pre-shredded cheese if desired.
5. Thinly slice the red onion. Try to keep the slices even so they mix well with the other ingredients.
6. Take a large salad bowl and add the mixed greens. Make sure the greens are fresh and free of any stems or damaged leaves.
7. Slice the cucumber into thin rounds, ensuring they are uniform in size for an even distribution throughout the salad.
8. Chop the cilantro into small pieces, discarding any large stems, and set it aside.
9. Add the shredded chicken to the bowl of mixed greens.
10. Now, add the corn kernels to the salad, distributing them evenly over the chicken and greens.
11. Next, add the halved cherry tomatoes on top of the greens and chicken.
12. Sprinkle the shredded cheddar cheese over the salad, covering the vegetables and chicken evenly.
13. Place the thinly sliced red onion into the salad, making sure the slices are spread out.
14. Drizzle the BBQ sauce over the top of the salad, ensuring all ingredients are coated with a nice layer of sauce.
15. Top the salad with the sliced cucumber and chopped cilantro for added flavor and garnish.
16. Finally, drizzle the ranch dressing over the salad and toss everything together gently, ensuring all the ingredients are evenly coated with the BBQ sauce and ranch dressing.
17. Serve immediately, or refrigerate until ready to serve, but avoid tossing the salad too early if you're not serving it right away to prevent the greens from wilting.

Note

• For extra flavor, try grilling the chicken with a bit of BBQ seasoning before shredding it.
• If you prefer a spicier salad, consider adding some sliced jalapenos or a dash of hot sauce to the BBQ sauce.
• Swap out ranch dressing for blue cheese dressing for a different flavor profile.
• To make it a lighter version, use a low-fat ranch dressing and opt for a reduced-fat cheese.
• If using canned corn, be sure to drain it well to avoid excess moisture in the salad.

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