Barbecue Chicken Salad: A Flavorful, Hearty Meal for Any Season
A smoky-sweet dish with bold grill flavors, crisp vegetables, and creamy avocado.
Barbecue Chicken Salad Recipe
Barbecue chicken salad is a vibrant, satisfying dish that combines the smoky sweetness of barbecue chicken with crisp greens and a colorful array of toppings. Equally perfect for summertime gatherings, weeknight dinners, or meal-prep lunches, this salad offers a delightful balance of flavors and textures. Discover the step-by-step directions to prepare this layered, crowd-pleasing dish at home.
Ingredients
For the Chicken
- 1½ cups favorite barbecue sauce
- ¼ cup apricot preserves
- 1 garlic clove
- 6 skin-on, bone-in chicken breasts
- 1 tablespoon salt
For the Salad
- 1 tablespoon salted butter
- 12 oz (2 cups) frozen corn
- 1 (15-oz) can black beans, drained and rinsed
- Juice of 1 lime
- 3 romaine lettuce hearts, chopped
- 1 cup fresh cilantro leaves
- 1 cup cherry tomatoes, halved
- 1 avocado, chopped
- ¾ cup favorite ranch dressing
How to Make Barbecue Chicken Salad
Step 1: Prepare the Barbecue Sauce
In a medium saucepan, combine your favorite barbecue sauce with apricot preserves. Grate in the fresh garlic. Stir over medium heat until the mixture is steaming and well-blended. Remove about 1/3 cup of the sauce to a small bowl—this will be used to brush on the cooked chicken later for added moisture and flavor.
Step 2: Roast the Chicken
- Preheat your oven to 400°F (204°C).
- Line a baking sheet with foil for easy cleanup.
- Arrange the chicken breasts skin-side up on the prepared baking sheet.
- Brush each breast generously with about 1 tablespoon of the barbecue sauce mixture, ensuring an even coating.
- Sprinkle each piece evenly with about ½ teaspoon salt.
- Roast for roughly 35 minutes, basting the chicken with additional sauce once or twice during cooking. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Once done, brush the chicken liberally with the reserved barbecue sauce and let it rest to cool slightly.
Step 3: Prepare the Salad Base
- While the chicken is roasting, melt butter in a large skillet over medium-high heat.
- Add the frozen corn and sauté for about 5 minutes, stirring occasionally, until the corn is heated through and begins to caramelize lightly.
- Add the black beans and fresh lime juice, continuing to cook for about 2 more minutes until the beans are heated and coated in the limey corn mixture. Set aside to cool slightly.
Step 4: Assemble the Salad
- Remove the chicken from the bone and slice it evenly. Discard skin and bones if desired.
- In a very large salad bowl, combine chopped romaine hearts, cilantro leaves, halved cherry tomatoes, and diced avocado.
- Add the warm corn and black bean mixture, gently tossing the ingredients together.
- Drizzle with ranch dressing and toss until everything is evenly coated.
- Divide the salad among serving bowls or plates and arrange slices of barbecue chicken on top of each portion.
Optional Garnish
- More fresh cilantro
- Extra avocado chunks
- A drizzle of additional barbecue sauce
- Freshly cracked black pepper
Flavor Pairings, Tips, and Variations
Barbecue chicken salad is endlessly adaptable. Explore these ideas to add your own flair:
- Cheese: Add shredded cheddar, pepper jack, or cotija for a creamy, tangy bite.
- Crunch: Top your salad with crispy tortilla strips, fried onions, or toasted pepitas.
- Protein swaps: Substitute pulled pork, sliced grilled steak, or roasted tofu for the chicken.
- Greens: Use kale, spring mix, or even shredded cabbage for variation in texture and flavor.
- Dressing: Swap ranch for blue cheese, creamy cilantro, or a homemade barbecue vinaigrette.
The Secret to the Best Barbecue Chicken
A well-balanced barbecue chicken is what sets this salad apart. Here’s what makes it shine:
- Apricot preserves add a subtle fruitiness and help glaze the chicken with glossy, sticky flavor.
- Fresh garlic brings an aromatic kick, rounding out the sweetness of the sauce.
- Basting the chicken with sauce throughout roasting locks in moisture and infuses the meat with bold barbecue notes.
- Finishing the chicken with reserved sauce after roasting ensures each bite is juicy, bright, and packed with flavor.
What others are reading
Why This Salad Works
| Element | Role in the Salad |
|---|---|
| Barbecue Chicken | Provides robust flavor, protein, and smoky sweetness |
| Romaine & Veggies | Offer crunch, color, and fresh balance |
| Corn & Black Beans | Add substance, sweetness, and fiber for a filling meal |
| Avocado | Introduces creaminess and healthy fats |
| Ranch Dressing | Binds flavors; cools and contrasts the barbecue heat |
Tips for Success
- Use leftover or rotisserie chicken for a quick shortcut: toss with barbecue sauce and heat before assembling the salad.
- Grill the chicken for smoky depth during warmer months—just brush with the barbecue-apricot sauce as you grill.
- Make it ahead: Prep all salad components separately. Dress and combine just before serving to maintain crispness.
- Double the batch: This recipe works well for meal prepping lunches—portion salad (without dressing) in airtight containers and add chicken on top.
Perfect for Any Occasion
This hearty salad is ideal for:
- Family dinners where everyone builds their own bowl
- Summer cookouts or picnics
- Brunch buffets and potlucks
- Wholesome weekday lunches
Frequently Asked Questions (FAQ)
Q: Can I use boneless, skinless chicken for this recipe?
A: Yes. Boneless skinless breasts or thighs work well and cut down roasting time. However, bone-in, skin-on chicken stays juicier and develops deeper flavor when roasted with the sauce.
Q: What barbecue sauce is best?
A: Use your favorite—spicy, sweet, or smoky. The addition of apricot preserves helps any store-bought or homemade sauce achieve greater depth.
Q: Can I make this salad in advance?
A: All the components can be prepped a day in advance. Store chopped veggies, beans, corn, and chicken separately, and combine with dressing just before serving.
Q: How do I store leftovers?
A: Store undressed salad components in separate airtight containers in the refrigerator for up to three days. Dressed salad is best enjoyed the same day.
Q: Is this salad gluten-free?
A: Yes, if you use a gluten-free barbecue sauce and ranch dressing, and check all packaged ingredients. Always read labels to be sure.
Nutrition and Customization Options
This barbecue chicken salad delivers well-rounded nutrition with a focus on protein, fiber, and healthy fats. Modify the recipe to accommodate various dietary preferences:
- Low-carb: Skip the black beans and use extra leafy greens or sliced bell peppers.
- Vegetarian: Swap chicken with smoky roasted tofu or chickpeas tossed with barbecue sauce.
- Dairy-free: Use a dairy-free ranch alternative and omit cheese if adding as an optional topping.
Serving Suggestions
- Pair with grilled cornbread or buttermilk biscuits for a heartier meal.
- Serve as a loaded wrap inside a large flour tortilla or as a topping for baked potatoes.
- Make it party-ready by laying out the components buffet-style for guests to assemble their own salads.
Conclusion: A Satisfying Salad for All Seasons
This barbecue chicken salad combines the warmth of roasted barbecue chicken, the crunch of fresh veggies, and the creaminess of ripe avocado and herbed ranch. It’s a flexible, satisfying, and nutritious dish that brings family and friends together without fuss. Whether you’re craving comfort or something light and lively, this recipe is destined to become a favorite in your kitchen.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32338850/barbecue-chicken-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65037741/cowgirl-chicken-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39387768/bbq-salad-recipe/
- https://www.youtube.com/watch?v=msEqTbF93yM
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