Dinner

BBQ Chicken Chopped Salad Recipe

Byluca Carter August 12, 2026August 12, 2026

Introduction

This BBQ Chicken Chopped Salad is a vibrant and hearty dish featuring juicy barbecue chicken combined with crisp lettuce, fresh vegetables, beans, corn, cheese, and a smoky BBQ ranch dressing. It’s a satisfying, protein-packed salad that’s perfect for lunch, dinner, or meal prep.

A large white bowl holds a colorful chopped salad with many layers arranged in a circle. The base layer is green lettuce leaves. On top, starting from the center, there are chunks of grilled chicken drizzled with thick brown sauce. Around the chicken, separate sections of ingredients include chopped red tomatoes, finely diced red onions, shredded yellow cheese, hard-boiled egg cubes with yellow yolk, crispy brown bacon bits, bright yellow corn kernels, black beans, diced pale green cucumbers, and thin strips of light brown tortilla. Small green onion slices are sprinkled on top of many sections. To the right of the bowl, there is a small bowl of extra brown sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts

2 tbsp BBQ sauce
1 tbsp olive oil

1 tsp smoked paprika
½ tsp garlic powder

Salt and freshly ground black pepper, to taste

For the Salad:

5 cups romaine lettuce, chopped

1 cup red cabbage, shredded
1 cup sweet corn kernels
1 cup black beans, drained and rinsed

1 cup cherry tomatoes, halved
1 avocado, diced
½ red bell pepper, diced

¼ red onion, finely diced
1 cup shredded cheddar cheese
¼ cup chopped cilantro

½ cup crushed tortilla strips or tortilla chips

BBQ Ranch Dressing:

½ cup ranch dressing

2 tbsp BBQ sauce
1 tsp fresh lime juice
½ tsp garlic powder

¼ tsp black pepper

Instructions

Step 1: Brush the chicken breasts with olive oil, then season evenly with smoked paprika, garlic powder, salt, and black pepper.
Step 2: Grill the chicken over medium-high heat for 5–6 minutes on each side, or until the internal temperature reaches 165°F (74°C).

Step 3: During the last 2 minutes of grilling, brush the chicken with BBQ sauce. Remove from heat and let it rest for 5 minutes before chopping into bite-sized pieces.
Step 4: In a small bowl, whisk together ranch dressing, BBQ sauce, lime juice, garlic powder, and black pepper until smooth.
Step 5: In a large bowl, combine chopped romaine, red cabbage, sweet corn, black beans, cherry tomatoes, avocado, bell pepper, red onion, cheddar cheese, and cilantro.

Step 6: Add the chopped BBQ chicken on top of the salad.
Step 7: Drizzle with the BBQ ranch dressing and sprinkle crushed tortilla strips over the salad.
Step 8: Toss gently just before serving to combine all flavors and textures.

Tips & Variations

For extra creaminess, add sliced avocado or more shredded cheese.
Substitute grilled chicken with rotisserie chicken for a quicker meal.
Customize by adding jalapeños for some heat or cucumber for additional crunch.

Keep the dressing separate until serving to maintain crispness of the salad.
Use crushed tortilla chips instead of strips for added texture.

Storage

Store this salad in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, store the dressing separately and add it just before serving. Avoid freezing as the vegetables will lose their texture. Leftover salad can be enjoyed cold or at room temperature; if needed, gently reheat the chicken separately before adding back to the salad.

How to Serve

A white bowl filled with a colorful salad is arranged in layers, starting with a base of green lettuce leaves. On top, there are sections of diced red tomatoes, chopped purple onions, shredded orange cheddar cheese, chopped boiled eggs with yellow yolk and white, crispy brown bacon bits, yellow corn kernels, black beans, small green cucumber cubes, and thin crunchy tan tortilla strips. At the center, there are thick, grilled chicken pieces with a golden-brown color, covered with shiny dark brown barbecue sauce drizzled over them. The salad is garnished with chopped green onions scattered lightly over the ingredients. The bowl is placed on a white marbled surface with a small white bowl of extra sauce nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, you can leave out the chicken and add extra beans, grilled vegetables, or a plant-based protein like tofu or tempeh for a delicious vegetarian version.