The first time I made this BBQ chicken salad, it wasn’t planned—it was one of those “throw together whatever’s in the fridge” kind of nights.
I had some leftover BBQ chicken from the weekend, a few fresh veggies, and a craving for something hearty but not heavy. After mixing it all up, I took one bite and knew I had stumbled onto something special.
The smoky chicken, sweet corn, and zesty dressing just worked. Now, it’s my go-to when I want something fresh, filling, and packed with flavor.
Whether you need a quick weeknight dinner or a meal prep favorite, this salad is about to become a staple in your kitchen!
Tips & Variations:
- Spicy Kick? Add diced jalapeños or a dash of hot sauce to the dressing.
- Vegetarian? Swap the chicken for grilled tofu or roasted sweet potatoes.
- Extra Protein? Toss in some crispy bacon or hard-boiled eggs.
- Dressing Too Thick? Thin it out with a splash of milk or extra lime juice.
Serving Suggestions:
- Pile it into a big bowl and serve with a cold iced tea.
- Wrap it up in a tortilla for a killer BBQ chicken wrap.
- Meal prep it by keeping the dressing separate and tossing right before eating.
BBQ Chicken Salad with Corn & Black Beans
A fresh, smoky, and satisfying BBQ chicken salad loaded with grilled corn, black beans, and a tangy homemade dressing. Perfect for a quick lunch or dinner!
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
For the Salad:
- 2 grilled chicken breasts, chopped (or shredded BBQ chicken leftovers)
- 6 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup grilled or roasted corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/2 cup crushed tortilla chips (optional, for crunch)
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/3 cup plain Greek yogurt (or mayo for a creamier dressing)
- 2 tbsp BBQ sauce (use your favorite brand)
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
Instructions
-
Cook the Chicken: If you’re using fresh chicken, season it with salt, pepper, and a touch of smoked paprika. Grill or pan-cook until the internal temp hits 165°F. Let it rest for 5 minutes before chopping or shredding. If using leftovers, just reheat gently.
-
Prepare the Corn: If using fresh corn, grill it for 5 minutes until slightly charred, then cut it off the cob. For frozen, sauté in a dry pan until lightly browned. Canned? Drain and rinse before tossing it in.
-
Make the Dressing: In a bowl, whisk together Greek yogurt, BBQ sauce, lime juice, olive oil, garlic powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
-
Assemble the Salad: In a large bowl, toss the romaine, black beans, corn, tomatoes, red onion, and shredded cheddar cheese.
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Add the Chicken: Layer the chopped BBQ chicken on top.
-
Drizzle & Toss: Pour the dressing over the salad, toss everything together, and sprinkle with cilantro and crushed tortilla chips.
-
Serve Immediately & Enjoy!
Notes
Use rotisserie chicken for an even quicker version. Keeps well in the fridge for up to 2 days (without dressing).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~450 per serving
- Sugar: ~6g
- Sodium: ~620mg
- Fat: ~18g
- Saturated Fat: ~5g
- Unsaturated Fat: ~11g
- Trans Fat: 0g
- Carbohydrates: ~42g
- Fiber: ~9g
- Protein: ~35g
- Cholesterol: ~85mg
