Today’s BBQ chicken salad recipe gives you a fantastic idea for either a light meal or an easy tasty side. In just about 20 minutes, you’ll have a gorgeous-looking dish with golden-brown pieces of chicken thigh, fresh green lettuce, sweet corn kernels, buttery black beans, and juicy tomatoes, all tossed in a simple yet flavorful BBQ sauce.
Main Ingredients
Good news, you don’t need anything fancy to whip up this quick and easy BBQ chicken salad. The ingredients required for this dish are listed below:
- Chicken: We opt for skinless boneless chicken thighs as they are extra moist and juicy, and can absorb the seasonings beautifully.
- BBQ sauce: Simply marinate the chicken in a deliciously sweet and tangy BBQ sauce made of ketchup, paprika, chili powder, onion powder, garlic powder, honey, and lemon juice.
- Vegetables: We combine fresh romaine lettuce, ripe tomatoes, sweet corn kernels, and mildly sweet black beans for a tasty veggie mix. Some other delicious additions are carrots, kidney beans, chickpeas, etc.
- Dressing: You’ll only need 2 ingredients for this simple yet extra creamy and delicious dressing: Japanese mayonnaise and plain Greek yogurt. Give them a good mix and drizzle on top of your salad before serving for a visual effect and satisfying taste.
- Toppings: Some sprinkles of chopped parsley and shredded cheddar cheese on top add a boost of color and flavor to our salad.
Is This BBQ Chicken Salad Healthy?
Yes, our BBQ chicken salad is a healthy menu item.
Due to the addition of both chicken and vegetables, this BBQ chicken salad contains a considerable amount of protein and vitamins. Being low in calories and carbs, this dish is awesome as a light meal or a side to accompany the main course.
Our chefs opt for skinless boneless chicken thighs for this recipe, with each serving providing about 16 grams of protein. Consuming enough protein can help you stay full, alert, and active for longer, as well as build and maintain the body's muscles.
For the vegetables, we put together fresh romaine lettuce, tomatoes, corn kernels, and black beans. These wholesome ingredients give our dish a boost of fiber, vitamins, and minerals.
For the dressing, we simply combine Japanese mayonnaise and plain Greek yogurt together. If you’re concerned about the unhealthy fats in the mayonnaise, then rest assured that there are only 2.8 g saturated fats for one serving. Just make sure you don’t go overboard with the sauce because it tastes so good.
How to Store the Leftovers
For the best taste and quality, you should consume an already-dressed BBQ chicken salad within 24 hours since it's made.
If the salad isn't tossed, then the chicken, the sauce, and the chopped vegetables can last in the fridge for about 2 to 3 days in separate containers.
After the storing period, simply reheat the chicken in an air fryer at 400°F for about 3 minutes, then assemble the salad ingredients before serving.
Salads With Tangy Dressings
This avocado chicken salad recipe makes a hearty mixture of grilled chicken, avocado, corn, cherry tomatoes, red onion, cilantro, red kidney beans, and lime juice. It’s a lot of textures, and very much a must-try.
With this chickpea chicken salad, you can easily add some color and flavor to your meal. It's a great combination of chickpeas, air-fried chicken, and fresh vegetables. A honey mustard dressing flecked with lime juice binds everything together and brightens the palate from the very first bite.
BBQ Chicken Salad Recipe
Our BBQ chicken salad recipe is quick and easy to make: In just about 20 minutes, you'll have a delectable dish with gorgeous BBQ chicken on a colorful bed of veggies. Sprinkle the top with chopped parsley and cheddar cheese, then drizzle with the mayo-yogurt sauce to tie everything up.
- cook TIME 15 mins
- prep TIME 7 mins
- total TIME 22 mins
- COURSE Side Dish
- CUISINE American
- SERVINGS servings
- CALORIES 224 kcal
INGREDIENTS
- 10 oz skinless boneless chicken thigh
- 4 oz romaine lettuce (chopped into 2-inch pieces)
- 2 oz tomato (sliced into 1/2-inch pieces)
- 0.5 oz cheddar cheese (shredded)
- 1 oz red onion (sliced)
- 1 oz corn kernels
- 1 oz canned black bean
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tbsp honey
- 1/2 tsp lemon juice
- 1/2 tsp garlic powder
- 2 tbsp parsley (chopped)
- 2 tbsp Heinz ketchup
- 3 tbsp Japanese mayonnaise
- 1 tbsp plain Greek yogurt
INSTRUCTIONS
Prep:
Cut the chicken into small pieces: On a cutting board, cut 10 oz skinless boneless chicken thigh into 1/2-inch pieces.
Cut or chop the romaine lettuce into 2-inch pieces.
Slice the onion: Half the onion lengthwise and slice off the root and head. Grip the half by the side and make 1/8" slices across the half.
Slice the tomatoes into 1/2-inch pieces.
Finely chop the parsley.
Cook:
Marinate the chicken: In a medium bowl, add the chicken slices, 1/2 tsp paprika, 1/2 tsp chili powder, 1/2 tsp onion powder, 1/2 tbsp honey, 1/2 tsp lemon juice, 1/2 tsp garlic powder, and 2 tbsp Heinz ketchup. Toss well to coat evenly.
Air-fry the marinated chicken: In a parchment-lined air fryer’s basket, add the marinated chicken. Scatter to create spaces between the meat. Bake at 400°F for 10 minutes, then remove from the heat.
Make the dressing: In a small bowl, add 3 tbsp Japanese mayonnaise and 1 tbsp plain Greek yogurt. Stir well to mix.
Assemble the salad: On serving plates, put together 4 oz romaine lettuce, 2 oz tomato, 1 oz corn kernels, 1 oz canned black bean, 1 oz red onion, and the chicken. Then sprinkle the top with 0.5 oz cheddar cheese and 2 tbsp parsley.
Drizzle with the sauce before serving. Enjoy!
NUTRITION
Tuyet Pham
Head Chef, Culinary Consultant
Luna Regina
Writer, Author
- KimberThe dressing adds a tangy and sweet taste, making it a perfect summer meal.