BBQ Chicken Salad

Colorful BBQ chicken salad with grilled chicken, greens, and vibrant vegetables.
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BBQ Chicken Salad opens with a bright, smoky note and crisp, contrasting textures. This composed salad balances charred, glaze-kissed chicken with cool greens and a tangy, creamy dressing for a refined yet approachable plate. For a different spice profile, consider a related crunchy recipe like Bang Bang Chicken Salad that plays with heat and texture in a similar, elevated way.

Why Make This Recipe

  • Effortless Yet Elegant: Quick assembly showcases high-impact flavors with minimal fuss.
  • Minimal Ingredients: Pantry-friendly staples come together into a sophisticated whole.
  • Impressive Flavor: Smoky barbecue, bright acid, and cool cream create layered contrasts.

This version elevates the ordinary by glazing the chicken for a caramelized finish, finishing the dressing with lime and smoked paprika, and adding textural counterpoints (toasted pepitas or crisp tortilla strips) that lift the salad from casual to composed.

Ingredients

Base

  • 6 cups mixed greens (arugula, baby spinach, romaine), washed and spun dry.
  • 1 cup cherry tomatoes, halved.
  • 1 cup roasted corn (fresh or thawed if frozen).
  • 1/2 cup thinly sliced red onion.
  • 1 ripe avocado, sliced just before serving.

Sauce / Dressing

  • 3 tbsp smoky BBQ sauce (thick-style).
  • 2 tbsp Greek yogurt or mayonnaise (room temperature).
  • 1 tbsp extra-virgin olive oil.
  • 1 tbsp lime juice, freshly squeezed.
  • 1 tsp honey.
  • 1/2 tsp smoked paprika, pinch of salt and black pepper.

Protein / Topping

  • 2 boneless, skinless chicken breasts (about 1 lb), grilled and sliced.
  • 1/4 cup crumbled cotija or feta.
  • 2 tbsp toasted pepitas or crispy tortilla strips.
  • Fresh cilantro, finely chopped, for garnish.

Precision notes: chicken patted dry for even browning; BBQ sauce at room temperature for smooth glazing; fresh herbs finely chopped.

How to Make BBQ Chicken Salad

  1. Marinate and glaze the chicken: Pat the chicken breasts dry, brush both sides with 2 tablespoons BBQ sauce, and season lightly with salt and pepper. Let rest 10–15 minutes at room temperature.
  2. Mini-tip: Allowing the chicken to come slightly to room temperature encourages even cooking and a juicier interior.
  3. Grill the chicken: Preheat a grill or grill pan to medium-high. Grill 5–7 minutes per side until grill marks form and the internal temperature reaches 165°F (74°C). Brush with another tablespoon of BBQ sauce in the final minute for a caramelized glaze. The aroma should be smoky and slightly sweet; the surface glossy.
  4. Make the dressing: Whisk the remaining 1 tablespoon BBQ sauce with Greek yogurt, olive oil, lime juice, honey, smoked paprika, salt, and pepper until smooth and emulsified. Adjust acidity to taste — it should be bright, creamy, and slightly tangy.
  5. Prepare the salad base: In a large bowl, combine mixed greens, roasted corn, cherry tomatoes, and red onion. Toss lightly with half of the dressing — aim for a thin, even coating so leaves remain lively and crisp.
  6. Slice and assemble: Let grilled chicken rest 5 minutes, then slice thinly against the grain. Arrange dressed greens on chilled plates, fan the warm chicken over the top, add avocado slices, sprinkle cotija and pepitas, and finish with a drizzle of remaining dressing and chopped cilantro.
  7. Final check: Look for contrast — glossy glaze on the chicken, vibrant green leaves, and a scattering of crunchy pepitas. Serve immediately while the chicken is still warm.

Mini-tip: Deglaze the resting pan with a splash of water or lime juice to capture any caramelized juices; stir into the dressing for extra depth.

BBQ Chicken Salad

How to Serve BBQ Chicken Salad

Plate with intention: nest the dressed greens in a shallow bowl, place sliced chicken in a fan across the center, and add avocado and tomato accents for color. Scatter cotija and pepitas for visual contrast and crunch. For a more formal presentation, serve individual portions on chilled plates and finish each with a delicate drizzle of dressing and a single cilantro sprig.

How to Store BBQ Chicken Salad

  • Refrigerate components separately: keep grilled chicken in an airtight container and the greens in a separate container or salad spinner to preserve texture.
  • Dressing: store in a small jar up to 3 days; shake before using.
  • Reheating: gently warm chicken in a 300°F oven for 6–8 minutes or briefly in a skillet; avoid microwave reheating to preserve texture.
  • Assemble just before serving to keep greens crisp and avocado fresh.

Tips to Make BBQ Chicken Salad

  • Brine for juiciness: a short 15–20 minute salt brine on the chicken enhances moisture and flavor.
  • Char, don’t burn: aim for strong grill marks and caramelization without overcooking — flip once for best texture.
  • Toast toppings: quickly toast pepitas or tortilla strips in a dry skillet to amplify aroma and crunch.
  • Balance acid and sweetness: add lime juice sparingly to brighten the BBQ glaze and dressing without overpowering.

(You may also find a complementary handheld variation in our BBQ Chicken Coleslaw Wraps for casual gatherings.)

Variation

  • Citrus-smoked: swap lime for orange juice and add a teaspoon of orange zest to the dressing for a brighter, fruit-accented profile.
  • Herb-forward: fold chopped parsley, basil, and chives into the dressing for a fresher, more herbaceous finish.
  • Mediterranean twist: replace cotija with crumbled feta and add roasted red peppers for a sweeter, savory edge.

FAQs

How long can I store the grilled chicken for this salad?

Store grilled chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before assembling.

Can I make this salad vegetarian?

Yes. Replace the chicken with grilled tempeh or charred cauliflower steaks glazed with BBQ sauce for a satisfying, smoky alternative.

What’s the best way to prevent avocado from browning?

Slice avocado just before serving and toss in a little lime juice to slow oxidation. Keep slices chilled until plating.

Is this salad suitable for meal prep?

Partially. Keep components separate (dressing, chicken, greens) and assemble within 24 hours for best texture.

Conclusion

This BBQ Chicken Salad marries smoky, caramelized chicken with crisp greens and a tang-forward dressing for an elegant, modern plate that remains refreshingly simple. It suits weeknight dinners and polished entertaining alike; the components travel well when stored separately and come together in minutes. For more inspiration and a similar composed salad technique, see BBQ Chicken Salad – WellPlated.com. Share your adaptations and plating ideas in the comments, and consider posting a photo to inspire others. How would you make this dish your own?

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BBQ Chicken Salad

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  • Author: chef-ava
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
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Description

A composed salad featuring charred, glaze-kissed chicken balanced with cool greens and a tangy, creamy dressing for a sophisticated yet approachable dish.

Ingredients

Scale
  • 6 cups mixed greens (arugula, baby spinach, romaine), washed and spun dry
  • 1 cup cherry tomatoes, halved
  • 1 cup roasted corn (fresh or thawed if frozen)
  • 1/2 cup thinly sliced red onion
  • 1 ripe avocado, sliced just before serving
  • 3 tbsp smoky BBQ sauce (thick-style)
  • 2 tbsp Greek yogurt or mayonnaise (room temperature)
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp honey
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 2 boneless, skinless chicken breasts (about 1 lb), grilled and sliced
  • 1/4 cup crumbled cotija or feta
  • 2 tbsp toasted pepitas or crispy tortilla strips
  • Fresh cilantro, finely chopped, for garnish

Instructions

  1. Marinate and glaze the chicken by patting the chicken breasts dry, brushing both sides with 2 tablespoons of BBQ sauce, and seasoning lightly with salt and pepper. Let rest for 10–15 minutes.
  2. Preheat a grill or grill pan to medium-high. Grill chicken for 5–7 minutes per side until grill marks form and the internal temperature reaches 165°F (74°C). Brush with another tablespoon of BBQ sauce in the last minute for a caramelized glaze.
  3. Make the dressing by whisking the remaining 1 tablespoon of BBQ sauce with Greek yogurt, olive oil, lime juice, honey, smoked paprika, salt, and pepper until smooth.
  4. Prepare the salad base by combining mixed greens, roasted corn, cherry tomatoes, and red onion in a large bowl. Toss lightly with half of the dressing.
  5. Let the grilled chicken rest for 5 minutes, then slice thinly against the grain. Arrange dressed greens on plates, fan the warm chicken over the top, add avocado slices, sprinkle cotija and pepitas, and drizzle with remaining dressing and chopped cilantro.
  6. Serve immediately while the chicken is still warm.

Notes

Store components separately. Dressing lasts up to 3 days in a jar, shake before using. For best texture, assemble just before serving.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 70mg

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