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BBQ Chicken Chopped Salad

BBQ Chicken, corn, red peppers, black beans, and avocado in a romaine salad with creamy cilantro lime dressing

We have been enjoying this BBQ chicken chopped salad for years! A tasty, quick and easy to make, main course salad for those hot summer evenings.

BBQ Chicken Chopped Salad

I love a good main course salad for dinner.

Not even just in the summer. Salad is an acceptable meal in my mind no matter what time of year it is.

My family doesn’t necessarily agree, but they do all get on board with this kind of salad. It has BBQ chicken, creamy cilantro lime dressing, and lots of ingredients to pick and choose from when making up your salad.

BBQ chicken chopped salad with corn, black beans, romaine lettuce, red pepper, red onion, and avocado and a creamy cilantro lime dressing.

I always serve salads for dinner as a “make your own” affair. All of the possible ingredients go on the table in their own bowls and everyone chooses what they want for their meal.

This is likely why everyone still enjoys this meal, even though it’s just salad for supper. Because they all get to have what they like. You don’t like peppers, don’t add any. Everyone is happy.

BBQ Chicken in a salad

I, of course, like all of the things in my BBQ chicken chopped salad. The more ingredients the better as far as I’m concerned when it comes to main course salads!

And, of course, I always add extra cilantro. Whereas most of my family leaves it out completely. Because they’re crazy.

BBQ chicken chopped salad with corn, black beans, romaine lettuce, red pepper, red onion, and avocado and a creamy cilantro lime dressing.

How to make BBQ Chicken Chopped Salad:

  • This main course BBQ chicken chopped salad is very easy to make. All that’s required is chopping up the veggies and mixing up the salad dressing. Everything can be prepped ahead of time if you like and assembled at the table.
  • If you don’t like cilantro, you can leave it out. The dressing will still be delicious without it. 
  • If you don’t have any cooked chicken on hand, you can make it easily the day you’re serving this salad. I like to make either Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken whenever I need cooked chicken for a recipes. If you are starting from frozen go with the Instant Pot version.
  • The dressing recipe makes quite a lot of dressing and you likely won’t use it all. The leftovers will keep in the refrigerator for a week or two (go with the date on the milk that you used). It’s great on salad of any kind. I like to use the leftovers for lunch time salads consisting of whatever veggies and meat I have on hand and it’s always great.BBQ Chicken, corn, red peppers, black beans, and avocado in a romaine salad with creamy cilantro lime dressing
  • Here are some more great salad recipes for you:

BBQ Chicken, corn, red peppers, black beans, and avocado in a romaine salad with creamy cilantro lime dressing

Yield: serves 4-6

BBQ Chicken Chopped Salad

BBQ Chicken, corn, red peppers, black beans, and avocado in a romaine salad with creamy cilantro lime dressing

We have been enjoying this BBQ chicken chopped salad for years! A tasty, quick and easy to make, main course salad for those hot summer evenings!

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

For the salad:

  • 3 cups cooked, shredded chicken
  • 1 1/2 cups BBQ sauce
  • 2 romaine hearts, chopped
  • 1/4 red onion, diced (1/4-1/2 cup)
  • 1/4 cup cilantro, chopped
  • 1 avocado, chopped
  • 1 red pepper, seeded and chopped
  • 2 cups frozen corn, thawed
  • 1 cup canned black beans, drained and rinsed
  • 1/2 cup sharp cheddar cheese, cubed small
  • 1/2 cup Monterey Jack cheese, cubed small

For the dressing:

  • 1 cup mayonnaise
  • 1/3 cup milk
  • 1/3 cup buttermilk
  • 2 tablespoons cilantro, chopped finely
  • 1 lime, juiced (about 2 tablespoons)
  • 1 teaspoon granulated sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 cup BBQ sauce

Instructions

  1. In a medium bowl, toss the cooked, shredded chicken with the BBQ sauce, and refrigerate until ready to serve.
  2. Combine the rest of the salad ingredients in a large bowl and toss together.
  3. For the dressing, whisk together all the ingredients until smooth, or blend them if you’d like it really smooth. Refrigerate until ready to serve.
  4. Serve the salad with the BBQ chicken on top and dressing on the side. Or you can toss it all together and serve.
  5. If you keep the components separate, the leftovers will keep well for 3-4 days.
  6. This recipe makes about 2 cups of dressing so you likely will not need it all. The leftover dressing will keep in the fridge for a week or two (I usually go with whatever the expiry date is on the milk I used for it).

Notes

This recipe calls for cooked chicken, so plan ahead. If you don't have any cooked chicken on hand, whip up some Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken to use.

If you don't have buttermilk on hand, using more milk works just fine.

If you don't like cilantro, you can leave it out of the dressing. It will still be delicious.

Use whatever cheese you would like. This time I used marble cheese instead of Monterey Jack and sharp cheddar because that's what I had on hand. I've also used just cheddar or just Monterey Jack - any of those options is delicious.

Source: Adapted from Mel’s Kitchen Cafe.

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Nutrition Information:

Yield:

6

Serving Size:

1/6 recipe

Amount Per Serving: Calories: 803Total Fat: 48gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 95mgSodium: 1630mgCarbohydrates: 64gFiber: 9gSugar: 34gProtein: 32g

Nutrition Information is estimated based on ingredients used and may not be exact.

CategoriesSoups & Salads
  1. Nicole says:

    I’ve made this several times and it is so flavorful. Makes me feel that I’m eating in a restaurant! I will definitely keep making this regularly.

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