BBQ Chicken Salad
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This BBQ Chicken Salad tosses baked BBQ chicken thighs, black beans, corn, avocado, tomatoes, and lettuce in a zesty cilantro lime vinaigrette. Enjoy it for healthy weeknight dinners or as a Southwestern-inspired side dish!
Why you’ll love this recipe:
- A loaded Southwestern salad topped with diced barbecue chicken thighs, black beans, corn, avocado, red onion, and tomatoes.
- Make it for healthy weeknight dinners, meal prep, or any time you’re craving zesty and smoky Southwestern flavors!
- Like my Mediterranean quinoa bowl and vegan burrito bowl, it’s a loaded yet light and refreshing bowl you can customize with the toppings, dressings, and proteins of your choice.
Does the thought of eating salad for dinner every day sound appealing to you? I didn’t think so.
Luckily, I’m here to change your mind with this BBQ Chicken Salad recipe. One bite and you’ll practically be dreaming about its exciting flavors.
There are so. many. things. that make this barbecue chicken salad so unforgettable. First, there’s juicy, tender, and smoky barbecue sauce-slathered chicken thighs or my pulled slow cooker bbq chicken. Then, there’s Southwestern-style toppings, like tomatoes, corn, avocado, and black beans. Last, is the zesty lime cilantro dressing that perfectly balances every bite.
I would eat this (or my bbq shrimp bowls) for dinner every day and be happy. The chicken is super filling while the veggies make every bite healthy, delicious, colorful, and refreshing! Plus, it’s so much fun to mix and match the toppings when you need a change. What more could you ask for in a healthy weeknight dinner?
Ingredients for a BBQ Chicken Salad
Cilantro lime vinaigrette – This quick and easy salad dressing is made with freshly squeezed lime juice, oil, garlic, cilantro, honey, salt, and chili powder. It’s zesty and a little smoky, so it balances the bolder barbecue flavors with ease.
BBQ chicken thighs – My irresistible baked BBQ chicken thighs are the star of this healthy chicken salad. Boneless skinless chicken thighs are quickly marinated, baked, and brushed with barbecue sauce to give you flavorful and juicy chicken in less than 30 minutes! You can use bone-in chicken thighs as a substitute but they will need to be baked for slightly longer (or until they reach an internal temperature of 165ºF).
Lettuce – I used chopped romaine lettuce for this salad, but a spring mix, chopped kale, iceberg lettuce, or spinach will be tasty here, too.
Toppings – Red onion, corn, black beans, grape tomatoes, and avocado were my salad toppings of choice.
How to Make a BBQ Chicken Salad
Step 1: Make the dressing. Whisk the vinaigrette ingredients together in a small bowl. Set aside.
Step 2: Cook the chicken. Next, make a batch of my baked BBQ chicken thighs. Set them aside to cool slightly, then chop them into bite-sized pieces.
Step 3: Prep the veggies. Chop the lettuce and onion, then transfer them to a bowl of water. Slice the tomatoes and dice the avocado. Drain the lettuce and onion, then dry them in a salad spinner or on clean kitchen towels.
Step 4: Assemble. Transfer the lettuce and onions to 4 small bowls, add the toppings and diced chicken, and pour the dressing over top. Serve and enjoy!
Tips and FAQs
- Are you making this barbecue chicken salad for a healthy summer meal? Fire the BBQ chicken thighs on the grill for a smoky, charred flavor. Details and instructions are in my BBQ chicken recipe.
- Looking for a hands-off approach? Swap the BBQ chicken recipe for my Instant Pot shredded BBQ chicken or my slow cooker bbq chicken.
My Pro Tip
Recipe Tip
You can save a little time by making the dressing, chopping the salad veggies (except the avocado), and cooking the chicken 1 to 2 days before assembling. Keep each element in a separate airtight container in the refrigerator until it’s time to eat.
Variations
- Use chicken breasts – This salad is just as delicious with grilled or baked BBQ chicken breasts instead of thighs. Follow the same instructions as the thighs but only bake the breasts for 15 to 17 minutes, or until they reach an internal temperature of 165ºF.
- Instead of the vinaigrette – Dress the salad with ranch dressing, chipotle aioli, or my spicy avocado dressing.
- Mix and match the toppings – Swap the red onions for pickled red onions; use my blackened corn instead of plain corn kernels; add tortilla chips on top for crunch; add grilled zucchini or grilled eggplant for a summer vibe; and so much more!
- Vegetarian option – Make this salad with BBQ sauce-coated baked tofu, air fryer tempeh, or jackfruit pulled pork.
Serving suggestions
This hearty loaded salad is perfect for healthy lunches, light dinners, or as an exciting side dish. It’s filling enough to enjoy on its own or with a bowl of tortilla soup, or you can pair it with Southwestern or Mexican-inspired main dishes. I love it on the side of loaded nachos, veggie sandwiches, and vegetarian fajitas.
How long do chicken thighs take to bake?
Boneless and skinless chicken thighs take about 25 minutes to bake in a 425ºF oven. You’ll know they’re cooked perfectly when a meat thermometer measures their internal temperature at 165ºF.
Storage
Refrigerator: Any leftover salad can be stored in an airtight container in the refrigerator for 1 or 2 days. To keep it longer, store the salad veggies (except the avocado), dressing, and cooked and cooled chicken in separate airtight containers in the fridge. Cut the avocado and assemble the salad right before serving.
More loaded salads to try
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
BBQ Chicken Salad
Ingredients
For the vinaigrette:
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 garlic clove, minced
- 3 tbsp cilantro, finely chopped
- 2 tsp honey
- 1/2 tsp salt
- 1/8 tsp chili powder
For the chicken:
- 2 lbs. chicken thighs, boneless skinless
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp cayenne
- 1/2 tsp black pepper
- 1 cup bbq sauce
For the salad:
- 2 heads romaine, chopped
- 1/2 small red onion, sliced and soaked in water
- 1 cup corn
- 1 can black beans, drained and rinsed
- 1 cup grape tomatoes, halved
- 2 avocados, diced
Instructions
- If you haven’t already, make the vinaigrette by whisking all of the ingredients together in a small bowl; set aside.
- Next, make the chicken according to the instructions in my baked bbq chicken thighs post. Transfer to a cutting board, wait a few minutes then chop.
- While the chicken is baking, prepare the salad: chop the romaine, chop the onion and place it into a bowl of water, slice the tomatoes and dice the avocado.
- Last, assemble the salad. Divide the romaine amongst 4 bowls, then top with the salad ingredients and chicken. Drizzle with vinaigrette and enjoy!
Notes
Nutrition
Really really yummy!