Ingredients:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup BBQ sauce (your favorite brand or homemade)
- Salt and pepper to taste
- Olive oil (for grilling)
- For the Salad:
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- For the Dressing:
- 1/3 cup ranch dressing
- 2 tablespoons BBQ sauce
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
1. Marinate and Cook the Chicken:
Start by seasoning the chicken breasts with salt and pepper. Brush them generously with BBQ sauce and let them marinate for at least 20 minutes. If you have more time, marinate for a few hours to allow the flavors to penetrate deeper.
Heat a grill or grill pan over medium heat and drizzle with olive oil. Once hot, place the chicken on the grill and cook for about 6-7 minutes per side, depending on thickness. The chicken should reach an internal temperature of 165°F (75°C). During the last few minutes of cooking, brush on additional BBQ sauce for a rich glaze.
Once cooked, transfer the chicken to a cutting board and allow it to rest for 5 minutes. Then, chop it into bite-sized pieces.
2. Prepare the Salad:
While the chicken is grilling, assemble the salad. In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, black beans, red onion, avocado, cheese, and cilantro. Toss everything together to mix evenly.
3. Make the Dressing:
In a small bowl, whisk together the ranch dressing, BBQ sauce, lime juice, salt, and pepper until smooth. Taste and adjust seasoning as needed. The dressing should be tangy with a hint of sweetness from the BBQ sauce, balanced by the creaminess of the ranch.
4. Assemble the Salad:
Once the chicken is chopped, add it to the salad bowl. Drizzle the dressing over the top and toss everything together until well coated. For a burst of freshness, sprinkle additional chopped cilantro on top.
5. Serve and Enjoy:
Serve the BBQ Chicken Chopped Salad in individual bowls or on a large platter for sharing. You can garnish with extra avocado slices, a drizzle of BBQ sauce, or crushed tortilla chips for added crunch.
Tips and Variations:
- Protein Alternatives: While this recipe uses chicken, you can easily swap it for grilled shrimp, steak, or tofu for a vegetarian option.
- Vegetable Add-Ins: Feel free to add other vegetables like cucumbers, bell peppers, or radishes for more texture and flavor.
- Make It a Wrap: Turn this salad into a wrap by stuffing the ingredients into large flour tortillas for a hearty, handheld meal.
- Dressing Options: If you prefer a lighter dressing, you can use a simple vinaigrette or even a yogurt-based ranch dressing.
- Meal Prep: This salad is great for meal prepping. Store the chopped ingredients separately and mix everything together just before serving to keep it fresh and crisp.
The Balance of Flavors:
The BBQ Chicken Chopped Salad is a harmony of flavors and textures. The smoky, sweet BBQ chicken complements the creaminess of the avocado and the crunchiness of the fresh vegetables. The lime-infused dressing adds a zesty tang, cutting through the richness of the cheese and BBQ sauce. Every bite offers a little something different, making this salad both satisfying and exciting.
Nutritional Information:
This salad is a wholesome, well-rounded meal. It provides lean protein from the chicken, healthy fats from the avocado, and fiber from the beans and veggies. By using a moderate amount of cheese and dressing, you can enjoy a filling yet nutritious dish that’s perfect for lunch or dinner.
Leftovers and Storage:
If you have leftovers, store the salad components separately in airtight containers. The dressing can be kept in a jar in the fridge for up to 5 days. Before serving, toss everything together for a quick and easy meal.