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Easy BBQ Chicken Recipe

BBQ Chicken Salad is a perfect mix of smoky, tangy, and fresh ingredients! Ideal for busy weeknights or a light lunch, this easy-to-make salad is a fresh and healthy way to enjoy all the bold flavors of BBQ in one irresistible bite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: American
Calories: 775kcal
Author: Donya Mullins

Ingredients

BBQ Chicken

  • 2 boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • ½ teaspoon house seasoning
  • ¼ cup BBQ sauce

Dressing

  • ¾ cup ranch salad dressing
  • ¼ cup bbq sauce
  • 2 teaspoons red wine vinegar

Salad

  • 8 cups chopped romaine lettuce
  • 1 15- ounce can black beans, rinsed and drained
  • 1 ½ cup canned or frozen corn
  • 1 medium tomato, chopped
  • ¼ cup chopped red onion
  • 1 cup shredded cheddar cheese
  • 1 sliced avocado
  • 1 cup tortilla chips

Instructions

Oven Baked BBQ Chicken

  • Heat the oven to 450 degrees. Drizzle the chicken with olive oil and sprinkle with seasoning to coat all sides.
  • Line a baking pan with foil and place the chicken on it. Bake chicken for 15 minutes and then remove it from the oven.
  • Brush chicken with BBQ sauce and place it back in the oven. Bake the chicken for 6-8 minutes until the sauce slightly caramelizes. Remove the chicken once the internal temperature reaches 160°.
  • Loosely tent the chicken with aluminum foil, then let the chicken rest for 10 minutes, allowing the internal temperature to rise to 165°. Slice and serve.

Assemble The Salad

  • In a small bowl, add your favorite ranch dressing, BBQ sauce, and red wine vinegar. Whisk together until smooth. Set aside.
  • In a large bowl, layer the chopped romaine lettuce, corn, black beans, cheese, tomatoes, onion, and sliced avocado. Add the chicken and drizzle on the BBQ ranch dressing. Top with the tortilla strips, toss and serve.

Notes

Recipe Variations:
    • Chicken Alternatives: If you’re not in the mood for BBQ chicken, grilled chicken, rotisserie chicken, or leftover beef or pork tenderloin are great substitutes.
    • Vegetable Variations: Feel free to add or swap out vegetables based on what you have on hand—grilled bell peppers, cherry tomatoes, green onions or red onions would all be delicious.
To Make Ahead:
  • Prepare the ingredients ahead of time and store them separately in the refrigerator. When you're ready to eat, assemble the salad and add the dressing.

Nutrition

Serving: 1serving | Calories: 775kcal | Carbohydrates: 200g | Protein: 97g | Fat: 196g | Saturated Fat: 45g | Polyunsaturated Fat: 68g | Monounsaturated Fat: 65g | Trans Fat: 0.1g | Cholesterol: 304mg | Sodium: 6042mg | Potassium: 3127mg | Fiber: 18g | Sugar: 67g | Vitamin A: 35367IU | Vitamin C: 42mg | Calcium: 1182mg | Iron: 9mg