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bbq chicken chopped salad

Crunchy BBQ Chicken Chopped Salad

Delicious Crunchy BBQ Chicken Chopped Salad recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 1650
Ingredients Method

Ingredients
  

For the chicken and corn
  • 1 lb chicken breast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp brown sugar
  • 2 ears fresh sweet corn
  • 2/3 cup BBQ sauce (Sweet Baby Ray's suggested)
For the salad
  • 8 cups romaine lettuce, chopped into 1-inch ribbons
  • 1 cup black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved lengthwise
  • 3/4 cup sharp white cheddar, shredded
  • 1/2 cup pickled red onions
  • 1/3 cup thinly sliced green onions
  • 3 tbsp fresh chives, minced
  • 1/4 cup fresh cilantro, chopped
For the dressing
  • 3 tbsp apple cider vinegar
  • 1 tbsp fresh lime juice
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 garlic cloves, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup extra virgin olive oil

Method
 

  1. While you're setting up, prepare all your salad components: chop the romaine lettuce into 1-inch ribbons, halve the cherry tomatoes lengthwise, shred the cheddar cheese, and mince the garlic cloves, chives, and cilantro. Then make the dressing by whisking together the apple cider vinegar, honey, Dijon mustard, minced garlic, sea salt, and cracked black pepper in a bowl. Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify. Set the dressing aside—it can sit at room temperature while you cook. I like to make my dressing ahead because it allows the flavors to meld slightly, creating a more cohesive taste.
  2. Heat your grill to high heat. Pat the chicken breasts dry and season both sides evenly with kosher salt, cracked black pepper, smoked paprika, garlic powder, and brown sugar—this creates a flavorful crust when grilled. Place the chicken on the grill and cook for 5 to 6 minutes per side without moving them around; this allows proper browning and develops great flavor. While the chicken cooks, place the corn ears directly on the grill grates and turn them often (every minute or so) to char them evenly on all sides, which should take about 8 to 10 minutes total. Once the chicken reaches an internal temperature of 165°F, brush both sides with BBQ sauce and grill for another 30 seconds per side to caramelize the sauce slightly.
  3. Remove the chicken and corn from the grill and let the chicken rest for 5 to 10 minutes—this allows the juices to redistribute throughout the meat, keeping it moist when you chop it. While the chicken rests, cut the corn kernels off the cob using a sharp knife, running it down the length of each ear and rotating as you go. I find it easiest to hold the corn upright on a cutting board and slice downward in vertical strokes to capture all the kernels cleanly.
  4. Once the chicken has cooled slightly, chop it into bite-sized pieces. In a large bowl, combine the chopped romaine lettuce from Step 1 with the rinsed and drained black beans, halved cherry tomatoes, shredded cheddar cheese, pickled red onions, sliced green onions, corn kernels from Step 3, and chopped chicken. Toss everything together gently to distribute the components evenly throughout the salad.
  5. Pour the dressing from Step 1 over the assembled salad and toss everything together until all the components are well coated. Top with the minced chives and chopped cilantro from Step 1, then serve immediately. The salad is best enjoyed fresh while the chicken is still warm and the lettuce is crisp.