Barbecued Chicken Salad
Fire up your grill and tantalize your taste buds with this vibrant Barbecued Chicken Salad—a delicious fusion of smoky, savory, and fresh flavors. Succulent grilled chicken breasts are coated in tangy barbecue sauce and paired with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, sweet corn, and a hint of sharp red onion. Topped with creamy ranch dressing blended with barbecue sauce for a tangy kick, this hearty salad is finished with a sprinkle of shredded cheddar and fresh cilantro for a touch of zest and color. Perfect for a quick weeknight dinner or a refreshing summer meal, this salad combines bold barbecue flavor with refreshing garden elements for a satisfying dish that’s as nutritious as it is delicious. Ready in just 35 minutes, it’s an easy-to-make recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup Barbecue sauce
- 2 tablespoons Olive oil
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 cup Red onion
- 0.5 cup Corn kernels (cooked or canned)
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Ranch dressing
- 0.25 cup Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your grill or grill pan to medium-high heat.
Brush the chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper on both sides.
Place the chicken on the grill and cook for 5-7 minutes on each side, brushing with barbecue sauce during the last 3 minutes of cooking. Ensure the internal temperature of the chicken reaches 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
While the chicken cooks, prepare the salad ingredients. Wash and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Halve the cherry tomatoes, slice the cucumber into thin rounds, and dice the red onion. Add these vegetables to the salad bowl along with the corn kernels and shredded cheddar cheese.
In a small bowl, mix the ranch dressing with 1 tablespoon of barbecue sauce for a tangy twist.
Add the grilled chicken slices to the salad bowl and drizzle the dressing over the top.
Gently toss the salad to combine all ingredients evenly.
Garnish with fresh cilantro leaves and serve immediately. Enjoy your Barbecued Chicken Salad!
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5767 mg | 251% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 67.3 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3329 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
