Description
A delightful mix of flavors and textures featuring tender chicken, smoky BBQ sauce, and fresh veggies, perfect for summer picnics or quick weeknight dinners.
Ingredients
Scale
- 2 pieces grilled chicken breast (about 1 lb total)
- 4 cups mixed greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 cup corn (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup BBQ sauce (your favorite brand)
- 1/2 cup ranch dressing
- 1 tablespoon olive oil (for grilling)
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
- Once the chicken has rested, slice it into bite-sized pieces. Toss the sliced chicken in BBQ sauce until well coated.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, corn, and black beans. Toss gently to mix the ingredients evenly.
- Top the mixed greens with the BBQ chicken pieces. Sprinkle the shredded cheddar cheese over the top. Drizzle the ranch dressing over the salad, or serve it on the side. Toss the salad gently to combine all the flavors before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat the chicken if desired, but keep salad components separate until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Southern BBQ Chicken Salad, BBQ Chicken, Summer Salad, Grilled Chicken Salad