Warm Bbq Chicken and Vegetable Salad
Fire up the grill and treat your taste buds to this vibrant Warm BBQ Chicken and Vegetable Salad, a perfect harmony of smoky, char-grilled flavors and fresh greens. Juicy chicken breasts are brushed with tangy BBQ sauce and grilled to perfection, while a medley of zucchini, bell peppers, red onion, and cherry tomatoes are charred until tender. Tossed over a bed of crisp mixed salad greens and drizzled with a hint of balsamic vinaigrette, this warm salad offers the ideal balance of savory and refreshing. Quick and easy to prepare in under 45 minutes, this hearty dish is perfect for healthy weeknight dinners or outdoor summer gatherings. Packed with bold flavors and wholesome ingredients, it's a crowd-pleaser you'll want to serve again and again. Pair it with your favorite crusty bread for a complete meal!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 0.5 cup BBQ sauce
- 1 medium zucchini
- 2 medium bell peppers (any color)
- 1 small red onion
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup balsamic vinaigrette dressing
Instructions
Preheat your grill or grill pan to medium-high heat.
Brush the chicken breasts with 1/4 cup of BBQ sauce, reserving the other 1/4 cup for later.
Slice the zucchini into thick rounds, cut the bell peppers into strips, and slice the red onion into wedges.
In a large bowl, toss the zucchini, bell peppers, red onion, and cherry tomatoes with the olive oil, salt, and black pepper.
Place the chicken breasts on the preheated grill and cook for 6-7 minutes per side, basting with the remaining BBQ sauce, until fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken cooks, spread the vegetables evenly on a grill basket or foil-lined tray. Grill for 10-12 minutes, tossing occasionally, until tender and slightly charred.
Remove the chicken and vegetables from the grill. Let the chicken rest for 5 minutes, then slice it into strips.
In a large serving bowl or platter, arrange the mixed salad greens. Top with the grilled vegetables and sliced chicken.
Drizzle the balsamic vinaigrette dressing over the salad and toss gently to combine, or serve the dressing on the side.
Serve the salad warm, garnished with additional freshly ground black pepper if desired.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 73.9 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2343 mg | 50% | |
*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.
