BBQ Chicken Chopped Salad is a party on a plate! This filling entree salad is full of texture and bold, BBQ flavors.
I’ve got a must-try sizzling chicken salad recipe for you: BBQ Chicken Chopped Salad!
This filling entree salad combines crisp romaine lettuce with grilled chicken and corn, black beans, fresh tomatoes, crushed tortilla chips (my favorite part) and red onions, drizzled with the can’t-miss combo of Ranch dressing and smoky BBQ sauce.
It is bold, zesty, fresh, quick, and easy. A party on a plate!
Sometimes eating salads can get boring and repetitive, but this is one chicken salad you’ll be dreaming about making over and over and over again.
It’s the fresh and summery toppings, for me.
Make/chop everything once, then toss together for salads all week long. Again, do not forget the crushed tortilla chips!
Start by grilling chicken breasts that have been pounded thin and seasoned with salt and pepper for 3-4 minutes per side over medium-high heat.
Brush the grilled side with BBQ sauce after flipping once, keeping the lid closed to let the BBQ sauce sizzle and caramelize as the second side cooks.
Pop a couple ears sweet corn on the grill next door then rotate occasionally until all sides are evenly charred.
Pull the chicken and corn off the grill then let then let them cool slightly before chopping the chicken and slicing the kernels off the cobs. Set both aside for a sec!
Next get the rest of the chopped salad ingredients ready, starting with the salad base – romaine lettuce. For 4 people you’ll want 2-10oz bags of chopped romaine lettuce.
Place the lettuce into a huge bowl (might want to do this in a few batches,) then use a pizza cutter to chop it up into small, bite-sized pieces.
To the chopped lettuce add chopped vine-ripened tomatoes, minced red onion,
black beans, and the kernels from the grilled corn.
Finally, add a big handful of crushed tortilla chips (however many you want) and shredded Monterey Jack and cheddar cheeses.
These two ingredients are my secret salad weapons. The chips add an awesome, unexpected crunch, and the mixture of cheeses is just right.
Add the chopped chicken then, using a pair of tongs, toss the salad ingredients together.
I like to dress my salad with a mixture of Ranch dressing and BBQ sauce, which really drives the flavor of the smokey-sweet BBQ chicken home, but use whatever your heart desires. Dress then toss again to combine, plate, and serve!
Ingredients
- 2 chicken breasts, ~1lb, pounded to an even thickness
- salt and pepper
- 1/3 cup BBQ sauce, plus more for topping
- 2 ears sweet corn
- 2 10oz bags chopped romaine lettuce
- 2 vine-ripened tomatoes, seeded then chopped
- 1 cup black beans
- 1/2 small red onion, minced
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- crushed tortilla chips
- Ranch dressing
Directions
- Spray chicken breasts with nonstick spray then season with salt and pepper. Grill over medium-high heat for 3-4 minutes per side, brushing the grilled side with BBQ sauce after flipping once. Grill the corn cobs, rotating occasionally, until evenly charred. Remove chicken and corn, let cool slightly, then chop chicken and slice corn kernels off cob and set aside.
- In a very large bowl add lettuce (may need to do this in a couple batches). Use a pizza cutter to evenly chop lettuce into small pieces then toss with tomatoes, black beans, red onion, cheeses, desired amount of crushed tortilla chips, grilled chicken, and grilled corn. Drizzle with ranch dressing and extra bbq sauce (or your favorite dressing) then toss and serve immediately.
Notes
- Use your favorite BBQ sauce, whether it's sweet or spicy.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Looks delicious, can’t wait to make this!
This is my kind of salad right here! Beautiful photos are making it even more mouthwatering!
I’m with Ben! (Except on the pudding, must have pudding.)
This salad does look A.MAZ.ING!!
My husband is similarly weird – hates creamy stuff usually, but loves him some Caesar salad dressing (on the rare occasion he’ll eat something green). MEN.
This is a salad that I might get The Hubs to eat, though! YUM, can’t wait to try it!
Gah! Now I know why I love so many of your recipes – my husband hates creamy foods too! Mystery solved :)
Sounds deelish! I love me a huge entree salad :)
Oh you sneaky! You made a chopped salad not a ceasar! Lol My world caved at the thought of maters in a ceasar!
That looks delish!!! But I have never ever never seen a ceasar salad with tomatoes!!! Is that a midwest thing? I am west coast girl! :-)
I think it’s just a “me” thing. I always feel like Caesar Salads are so bare and lonely!
I always use the pizza cutter trick to chop my salads ever since reading about it on your blog. It is the best! :)
Another perfect summer salad! Thanks for sharing!
I love hearing about the difference in yours and Ben’s eating habits. Hilarious! My husband and I have really similar likes and dislikes, which means he just eats all my food! Although we both can generally pick out exactly what the other is going order on a menu.
You are freaking me out this week! For my Bistro this week I put S’more Rice Krispie Treats and BBQ Chicken Salad…great minds think alike! :)
I bet you are going to have your baby on July 23rd-which is both my daughter, brother and several friends’ birthdays. Good luck to you and Ben!
Looks wonderful! Maybe you’ve just inspired him to like new things, I’m sure!!!