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Bbq Chicken Salad That Tastes Like Summer
Print Recipe

Bbq Chicken Salad

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 2 cups cooked shredded chicken (rotisserie works well if you’re into shortcut magic)
  • 1 cup BBQ sauce your preferred level of tang—spicy is optional but encouraged
  • 4 cups romaine or mixed greens
  • 1 cup corn kernels grilled or thawed from frozen, your call
  • 1 red bell pepper chopped
  • 1 small red onion thinly sliced
  • 1 avocado diced (creaminess for days)
  • 1/2 cup black beans rinsed (optional but delicious)
  • 1/4 cup cilantro chopped
  • 1/4 cup shredded cheddar or Monterey Jack optional but tasty
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  • In a bowl, toss the shredded chicken with half of the BBQ sauce until evenly coated. Don’t drown it—just a good glossy coat.
  • Prep your greens on a serving platter or in a big bowl. Give them a little toss so they’re not staring at each other in a clump.
  • Scatter corn, bell pepper, red onion, avocado, and beans over the greens. This is where the color party starts.
  • Top with the saucy chicken. Sprinkle cilantro and cheese if you’re feeling fancy. Squeeze lime over everything for that bright, zippy finish.
  • Drizzle with the remaining BBQ sauce or serve it on the side for dipping. Season with salt and pepper to taste.
  • Serve immediately. If you’re a meal-prepper, stash components separately and assemble when you’re ready to eat.