BBQ Chicken Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
371 kcal
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Course
Main Course, Salad, Lunch
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Cuisine
American
BBQ Chicken Salad
Description
The chicken thighs are seasoned and quickly seared in vegetable oil to lock in juices, then chopped and tossed evenly with prepared barbecue sauce for flavor. Meanwhile, the salad base consists of shredded romaine and green cabbage mixed together for texture variety. Toppings include black beans, diced Roma tomatoes, freshly charred corn kernels, diced red onion, jicama, and sliced green onions to add multiple fresh, crunchy elements.
The BBQ ranch yogurt dressing combines buttermilk, Greek yogurt, fresh herbs, garlic and onion powders, and barbecue sauce to produce a creamy, herb-infused condiment with smoky undertones that complements the sauced chicken and vegetables. The salad is assembled by layering greens, sprinkling toppings, adding the chicken, and finishing with sliced green onions with dressing served alongside or tossed in.
Practical tips include preparing components ahead: the dressing can be made up to five days in advance, chicken cooked and sauced two days ahead, and the salad built a day before serving, with dressing and chicken added last to avoid soggy greens.
Ingredients
bbq chicken
- 2 tbsp vegetable oil
- 1 pound chicken thigh boneless, skinless
- 1 cup barbecue sauce prepared
- salt to taste
- black pepper to taste
bbq ranch yogurt dressing
- 1 cup buttermilk
- 1/2 cup Greek yogurt
- 2 tbsp chives thinly sliced
- 2 tbsp parsley minced
- 2 tsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup barbecue sauce prepared
salad
- 1 romaine lettuce heart, shredded
- 1/2 green cabbage head, shredded
- 1 cup black beans canned, drained and rinsed
- 2 Roma tomato diced
- 2 corn fresh on cob, charred under broiler, kernels removed, cobs discarded
- 1/4 red onion diced
- 1/2 jicama peeled and diced
- 2 green onions sliced on bias
Instructions
bbq chicken
- Place large skillet over medium-high heat. Once skillet is hot add oil.
- Generously season chicken thighs on both sides with salt and pepper.
- Sear thighs for 3 to 4 minutes. Lower heat to medium and flip thighs. Continue to cook for an additional 5 to 6 minutes or until thighs have just cooked through.
- Transfer thighs to a cutting board and allow them to rest for about 5 minutes. Chop chicken into bite sized pieces and transfer to a mixing bowl. Add bbq sauce andtoss together until well coated. Set aside.
dressing
- Place all dressing ingredients into a mixing bowl and whisk together until smooth.
assemble salad
- Combine romaine and cabbage together in a large bowl and toss together. Transfer mixture to a platter.
- Top greens with black beans, tomatoes, corn, red onion, jicama, and bbq chicken.
- Sprinkle salad with sliced green onion. Serve with dressing.
Notes
- The dressing can be prepared and refrigerated up to 5 days before serving.
- Cooked chicken mixed with barbecue sauce will keep well in the refrigerator for up to 2 days before using.
- Assemble the salad base one day ahead and refrigerate tightly covered; add chicken and dressing just before serving to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 1369mg | 57% |
| Potassium | 872mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 31g | 62% |
| Vitamin A | 2333IU | 47% |
| Vitamin C | 47mg | 52% |
| Calcium | 159mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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