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5.0 from 30 votes

BBQ Chicken Salad with Creamy BBQ Dressing

This BBQ Chicken Salad, chock full of grilled chicken, corn, and black beans with a creamy barbecue dressing, is a perfect summertime supper.

Prep Time
15 mins
Cook Time
15 mins
Marinate
1 hr
Total Time
1 hr 25 mins
Servings: 6
Calories: 845 kcal
Course: Salad
Cuisine: American

Ingredients

  • 3 chicken breasts
  • 1 ½ cups BBQ sauce divided
  • 4 hearts of romaine chopped
  • 1 cup frozen corn thawed
  • 14 ounces black beans (1 can) drained and rinsed
  • 5-6 green onions chopped
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla chips crunched up into pieces
Creamy BBQ Dressing:
  • 1 cup mayonnaise
  • 1/3 cup milk
  • 1/3 cup buttermilk
  • 2 tablespoons fresh cilantro finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon white vinegar
  • 1 teaspoon granulated sugar
  • 1 garlic clove finely minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 cup BBQ sauce

Instructions

    Cup of Yum
  1. In a plastic bag, combine chicken and 1 cup BBQ sauce.
  2. Seal tightly and refrigerate for at least an hour.
  3. Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through. Use extra BBQ sauce to baste over chicken while grilling.
  4. When internal temperature of chicken reaches 165, remove from grill and set aside.
  5. In a large serving bowl, toss romaine with corn, black beans, and green onions.
  6. After chicken has had a chance to rest for a few minutes, slice and put on the salad.
  7. Top with shredded cheese and tortilla chips.
  8. Serve with Creamy BBQ Dressing.
Creamy BBQ Dressing
  1. Combine all the ingredients together and whisk vigorously to combine. You can also run this through a blender to make it even more smooth.
  2. Refrigerate until ready to serve.

Notes

  • I have mentioned this several times in other blog posts, but getting the chicken just right is everything. People are always asking how I get juicy grilled chicken. Here are two of my tried and true tips:
  • Cooking meat - Use a DIGITAL meat thermometer. Don't slice your chicken apart every five minutes to check doneness. Digital meat thermometers are amazing little gadgets and they can make ANYONE a grill master. They are cheap, they are accurate, and they will give you perfect meat every. time. If you don't have one, get one! You'll thank me later.
  • Slow cooking - Be patient and cook over medium to medium-high heat on the grill. Don't crank up the temperature and turn the outside of your chicken. You will have a burnt outside and raw inside. Take your time. Do it right. Your guests will thank you.
  • BBQ sauce - For this recipe, I love using Bull's Eye or Sweet Baby Ray's barbecue sauce, and I brush it on while the chicken is on the grill. Any of your favorite sauces will do, but those two brands are my favorite.

Nutrition Information

Calories 845kcal (42%) Carbohydrates 75g (25%) Protein 40g (80%) Fat 44g (68%) Saturated Fat 10g (50%) Cholesterol 110mg (37%) Sodium 1646mg (69%) Potassium 1246mg (36%) Fiber 10g (40%) Sugar 32g (64%) Vitamin A 7169IU (143%) Vitamin C 10mg (11%) Calcium 287mg (29%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 845

% Daily Value*

Calories 845kcal 42%
Carbohydrates 75g 25%
Protein 40g 80%
Fat 44g 68%
Saturated Fat 10g 50%
Cholesterol 110mg 37%
Sodium 1646mg 69%
Potassium 1246mg 27%
Fiber 10g 40%
Sugar 32g 64%
Vitamin A 7169IU 143%
Vitamin C 10mg 11%
Calcium 287mg 29%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.