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BBQ Chicken Crunch Salad - A Fresh, Flavor-Packed Meal

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 3 cups chopped romaine or little gem lettuce
  • 2 cups thinly sliced green or red cabbage
  • 1 cup cooked corn kernels (fresh, frozen, or grilled)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, diced
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup crunchy tortilla strips or crushed tortilla chips
  • 1/4 cup sliced scallions (optional)
  • For the chicken:
  • 2 cups cooked chicken, shredded or chopped
  • 1/3–1/2 cup BBQ sauce (use your favorite)
  • 1 teaspoon olive oil (if reheating or searing)
  • For the dressing:
  • 1/3 cup plain Greek yogurt or mayonnaise (or half and half)
  • 2 tablespoons BBQ sauce
  • 2 tablespoons lime juice (fresh is best)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional extras:
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup shredded cheddar or pepper jack
  • Pickled jalapeños for heat
  • Lime wedges for serving

Method
 

  1. Prep the veggies. Wash and chop the lettuce, slice the cabbage, and dice the bell pepper and avocado. Halve the cherry tomatoes and thinly slice the red onion. Set everything in a large mixing bowl.
  2. Warm or prep the chicken. If using cooked chicken, toss it in a skillet with a splash of olive oil to warm through. Stir in 1/3–1/2 cup BBQ sauce until the chicken is glossy and coated. Don’t overcook or it will dry out.
  3. Make the dressing. In a small bowl, whisk together Greek yogurt (or mayo), BBQ sauce, lime juice, vinegar, honey, smoked paprika, garlic powder, salt, and pepper. Taste and adjust acidity, sweetness, and salt as needed.
  4. Assemble the base. Add corn, tomatoes, bell pepper, red onion, cilantro, and black beans (if using) to the lettuce and cabbage. Toss lightly to combine.
  5. Add the chicken. Scatter the BBQ chicken over the top. If serving right away, drizzle about half the dressing over the salad and toss gently to coat.
  6. Top for crunch. Add tortilla strips, avocado, scallions, and cheese (if using). Drizzle extra dressing to taste. Finish with a squeeze of lime and a pinch of salt.
  7. Serve immediately. Plate it up while the tortilla strips are crisp and the chicken is still slightly warm.