Grilled Barbecue Chicken Salad
Juicy, homemade BBQ tops fresh, crispy veggies in this Grilled Barbecue Chicken Salad recipe – the pinnacle of delicious and nutritious!
The ultimate lunch that fills you up without slowing you down—our homemade Grilled Barbecue Chicken Salad! Tender, tasty chicken grilled to perfection and served over a bed of crispy greens with corn, black beans, onion, mango, bell peppers, tomatoes, and cheese, crispy tortilla strips, and an avocado ranch dressing! This Tex-Mex salad checks off all the right boxes!
Homemade Barbecue Chicken is Easy!
I was OBSESSED with this BBQ Chicken Salad from the very first bite! The southwest veggies combined with the sweet mango…the perfect crunch of the tortilla strips and the creamy avocado ranch dressing…the combination of Monterey Jack and sharp cheddar…SO MUCH YUM!
But the perfectly grilled, juicy, homemade barbecued chicken blew me away! Not only the flavor, but the simplicity! A quick marinade, grill the boneless, skinless breasts for 8-10 minutes, and you’ll have super-tasty, tender grilled chicken that’s phenomenal! This recipe is ideal for weekday lunches or big backyard parties!
Other Recipes to Serve with Grilled Barbecue Chicken Salad
- Grilled Corn on the Cob: Toss this on the grill with the chicken, then slice the roasted kernels straight into the salad—OH MY GOODNESS!
- This Sweet and Tangy Barbecue Sauce makes the best BBQ chicken ever!
Ingredients
BBQ Chicken: For quick grilling, we’re using boneless, skinless chicken breasts that are pounded thin. You’ll need olive oil, smoked paprika, and a touch of salt and pepper to marinade and season the chicken. Then, grab your favorite sweet BBQ sauce to bring the right flavor balance to this scrumptious salad!
Veggies: This salad features fresh salad veggies with a Southwest spin: romaine, grape tomatoes, corn, black beans, bell pepper, and onion. Add cucumber, zucchini, avocado, or whatever you love!
Fruit: One chopped mango will add a touch of sweetness that beautifully counters the smoky BBQ chicken! You could also substitute a peach or papaya.
Cheese: We’re using a combination of Monterey Jack and sharp cheddar for creamy, rich flavors that soften the crispness of the veggies.
Dressing: Avocado Ranch dressing tops the sweet and smoky chicken salad perfectly!
Garnish: Don’t skip the chips! A few crumbled tortilla strips sprinkled atop this salad add a satisfying crunchy texture that can’t be beat!
How to Make Barbecue Chicken Salad
STEP ONE: In a small bowl, mix the olive oil, smoked paprika, salt, and pepper. Massage this mixture onto all sides of the chicken breasts and allow them to rest at room temperature for 15-30 minutes.
STEP TWO: Preheat the grill to medium heat (350-375 degrees F) and grill the chicken for 5-7 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.
STEP THREE: Remove the chicken from the grill and let it rest for 5-10 minutes before chopping it into bite-sized pieces. Add the chicken pieces to a medium mixing bowl and toss them in the barbecue sauce until the chicken is coated.
STEP FOUR: Chop the veggies and mango. Add the salad ingredients to a large bowl with the romaine lettuce and BBQ chicken. Toss to combine everything.
STEP FIVE: Drizzle on the salad dressing and toss until evenly coated. (Don’t add dressing to the big bowl if you expect leftovers.) Garnish generously with tortilla strips, portion onto plates and enjoy!
Tips for Success
- If you have the time, marinate the uncooked chicken in the fridge for 4 to 12 hours.
- The barbecue chicken should reach an internal cooking temperature of 165°F to be safe.
- You can use fresh, canned, or frozen (thawed) corn.
- If it isn’t grilling weather, “grill” chicken breasts in the air fryer.
- This salad is great whether the chicken is hot or cold!
- This salad is ideal for individual meal prep or feeding a large crowd!
- You can add as many vegetables as you want, such as zucchini, green onions, or marinated artichoke hearts, to this salad.
How Long Does it Take to Grill Chicken?
Depending on the size of the bird, a whole chicken should cook completely in 45-50 minutes. Aim for a grill heat of 375°F. Toss the chicken on the grill. Flip it every 15 minutes until an internal meat thermometer reads 165 F. Remove from the grill and rest for 10 minutes before pulling the meat apart.
If you’re just grilling chicken breasts, follow the same temperature guidelines, but only cook for 5 minutes per side. In 10 minutes, they should be perfectly done and juicy!
How Long Will Chicken Breasts Keep in the Fridge?
Once cooked, grilled chicken can be kept in the refrigerator for about four days. Be sure to cover it airtight to keep it juicy—there’s nothing worse than dry chicken. Raw chicken, on the other hand, is not as resilient as cooked chicken and should be grilled (or baked, fried, etc.) within 24 hours of thawing.
Other Super Summer Salad Recipes!
- Chicken Caesar Salad
- BLT Salad
- Easy Wedge Salad
- Strawberry Feta Salad
- Turkey Taco Salad
- Summer Bounty Salad
*This post originally posted on 07/22/2015.
Grilled Barbecue Chicken Salad
Equipment
Ingredients
Chicken
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breasts pounded thin
- ¼ cup barbecue sauce
Salad
- 1 head romaine lettuce chopped (about 8 cups)
- ½ cup grape tomatoes halved
- 1 ear corn kernels cut off
- ¾ cup canned black beans drained and rinsed
- 1 mango peeled, cored &chopped
- 1 red bell pepper cored and chopped
- ¼ red onion peeled and thinly sliced
- ¾ cup sharp cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- Avocado Ranch Dressing
- Tortilla strips for garnish
Instructions
Chicken
- Mix the olive oil, smoked paprika, salt, and pepper together in a small mixing bowl. Massage the seasoned oil all over chicken and let rest for 15-30 minutes.
- Grease and preheat the grill to medium heat, 350 to 375 degrees F. Once hot, grill the chicken for 5-7 minutes. Flip the chicken and cook for another 5-7 minutes or until cooked through. (The internal temp should reach 165 degrees F.)
- Remove the chicken from the grill and let it rest for 5 minutes. Then chop the chicken into bite-sized pieces.
- Add the chicken to a medium mixing bowl and toss with 1/4 cup barbecue sauce or enough to generously coat the chicken.
- Add the bbq chicken, lettuce, tomatoes, corn, black beans, mango, bell pepper, red onion, cheddar cheese, and jack cheese to a large salad bowl. Toss to combine. Drizzle the salad with your desired amount of dressing and toss to coat.
- Portion onto plates and garnish with tortilla strips. Serve immediately.
