Healthy BBQ Chicken Chopped Salad (Print View)
Grilled BBQ chicken with crisp vegetables in tangy homemade dressing for a satisfying, protein-packed meal.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1/2 cup barbecue sauce (gluten-free if needed)
03 - 1 tablespoon olive oil
04 - Salt and pepper, to taste
→ Vegetables
05 - 5 cups romaine lettuce, chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 cup canned black beans, rinsed and drained
08 - 1 cup canned sweet corn, drained
09 - 1 red bell pepper, diced
10 - 1/2 small red onion, finely diced
11 - 1 avocado, diced
12 - 1/4 cup fresh cilantro, chopped
→ Dressing
13 - 3 tablespoons Greek yogurt (or dairy-free yogurt)
14 - 2 tablespoons barbecue sauce
15 - 1 tablespoon lime juice
16 - 1 tablespoon honey
17 - 1 tablespoon olive oil
18 - Salt and pepper, to taste
→ Toppings
19 - 1/4 cup shredded cheddar cheese (optional)
# Method:
01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Rub chicken breasts with olive oil, salt, and pepper. Brush with barbecue sauce on both sides.
03 - Grill chicken for 6-7 minutes per side, basting with more barbecue sauce, until cooked through and internal temperature reaches 165°F. Remove from heat and let rest 5 minutes, then chop into bite-sized pieces.
04 - In a small bowl, whisk together Greek yogurt, barbecue sauce, lime juice, honey, and olive oil until smooth. Adjust seasoning to taste.
05 - In a large salad bowl, combine lettuce, tomatoes, black beans, corn, bell pepper, red onion, avocado, and cilantro.
06 - Add chopped grilled chicken to the salad bowl and toss gently to combine.
07 - Drizzle dressing over the salad and toss until everything is well coated.
08 - Sprinkle shredded cheddar cheese on top, if using. Serve immediately.
# Insider Tips:
01 -
- The smoky grilled chicken against crisp vegetables creates that perfect hot-cold contrast that makes salads actually exciting to eat
- You can prep everything ahead and assemble in minutes, making it ideal for those evenings when cooking feels like too much
02 -
- The chicken must rest before chopping, otherwise all those delicious juices will end up on your cutting board instead of in your salad
- Pat your vegetables dry after washing them, especially the lettuce and tomatoes, so the dressing actually sticks to everything
03 -
- A handful of crushed tortilla chips on top adds that restaurant-style crunch that makes this feel special
- Grill extra chicken on the weekend and you'll have the hardest part already done for quick meals