Grilled Barbecue Chicken Salad
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Prep Time
10 mins
-
Cook Time
10 mins
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Additional Time
15 mins
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Total Time
40 mins
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Servings
8
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Calories
390 kcal
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Course
Main Course
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Cuisine
American
Grilled Barbecue Chicken Salad
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Juicy, homemade BBQ tops fresh, crispy veggies in this Grilled Barbecue Chicken Salad recipe - the pinnacle of delicious and nutritious!
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Ingredients
Chicken
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breasts pounded thin
- ¼ cup barbecue sauce
Salad
- 1 head romaine lettuce chopped (about 8 cups)
- ½ cup grape tomatoes halved
- 1 ear corn kernels cut off
- ¾ cup canned black beans drained and rinsed
- 1 Mango peeled, cored &chopped
- 1 red bell pepper cored and chopped
- ¼ red onion peeled and thinly sliced
- ¾ cup sharp cheddar cheese shredded
- ½ cup Monterey jack cheese shredded
- Avocado Ranch Dressing
- tortilla strips for garnish
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Instructions
Chicken
- Mix the olive oil, smoked paprika, salt, and pepper together in a small mixing bowl. Massage the seasoned oil all over chicken and let rest for 15-30 minutes.
- Grease and preheat the grill to medium heat, 350 to 375 degrees F. Once hot, grill the chicken for 5-7 minutes. Flip the chicken and cook for another 5-7 minutes or until cooked through. (The internal temp should reach 165 degrees F.)
- Remove the chicken from the grill and let it rest for 5 minutes. Then chop the chicken into bite-sized pieces.
- Add the chicken to a medium mixing bowl and toss with 1/4 cup barbecue sauce or enough to generously coat the chicken.
- Add the bbq chicken, lettuce, tomatoes, corn, black beans, mango, bell pepper, red onion, cheddar cheese, and jack cheese to a large salad bowl. Toss to combine. Drizzle the salad with your desired amount of dressing and toss to coat.
- Portion onto plates and garnish with tortilla strips. Serve immediately.
Equipments used:
Notes
- If you plan to have leftover salad, you can drizzle the dressing over individual portions and add the tortilla strips to each plate.
- If you plan to have leftover salad, you can drizzle the dressing over individual portions and add the tortilla strips to each plate.
Nutrition Information
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Calories
390kcal
(20%)
Carbohydrates
21g
(7%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
860mg
(36%)
Potassium
895mg
(26%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
7902IU
(158%)
Vitamin C
34mg
(38%)
Calcium
171mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 860mg | 36% |
| Potassium | 895mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 7902IU | 158% |
| Vitamin C | 34mg | 38% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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