Can I grill the chicken for this recipe?

Yes, absolutely! If you want to grill your chicken, here's a quick recipe for how to grill BBQ chicken: u003ca href=u0022https://www.foodiecrush.com/best-bbq-chicken/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eGrilled BBQ Chicken Breastsu003c/au003e.

How should I serve BBQ chicken salad?

This recipe is satisfying enough to be a main course (serves about 4 - 5 people) but can also be a side dish (for about 6 - 8 people). u003cbr/u003eu003cbr/u003eYou could serve it with a side of crusty bread, or as part of a big BBQ meal with classics like hot dogs/hamburgers, grilled meat, u003ca href=u0022https://www.herwholesomekitchen.com/easy-macaroni-salad/u0022u003emacaroni saladu003c/au003e, etc.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. Wait to add the dressing until you're ready to serve it. And if you can, slice the avocado just before serving as well (otherwise it will go brown).

BBQ Chicken Salad — Her Wholesome Kitchen

Description

This loaded BBQ Chicken Salad is quick, easy, and so satisfying! It's drizzled with a creamy, thick homemade ranch dressing that's a healthier version of classic ranch and uses Greek yogurt as the base.

Ingredients

Scale

2 boneless, skinless chicken breasts
¾ cup barbecue sauce*
5 cups romaine lettuce, chopped
1 pint cherry tomatoes, halved
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 bell pepper, chopped
1 avocado, diced
⅓ cup sliced red onion
¼ cup chopped cilantro, optional

Ranch Dressing:

1 cup plain greek yogurt (whole fat, not non-fat)
2 tablespoons lemon juice (from about 2 lemons)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried dill
½ teaspoon salt
Water

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Instructions

Cook the chicken: preheat the oven to 425°F. Place the chicken on a parchment paper or foil-lined baking sheet. Bake for 20 - 25 minutes, until cooked. The chicken should be cooked through, no longer pink in the middle and have an internal temperature of 165°F.
Make the dressing: while the chicken cooks, mix your dressing. Add all of the ingredients except for the water to a small bowl and stir. Add 2 - 3 tablespoons of water (or more), until the dressing reaches your desired thickness.
Cut the chicken: remove the chicken from the oven, let it rest for 10 minutes and then cut it into bite-sized pieces. Toss the chicken in the barbecue sauce until coated.
Mix the salad: add all of the salad ingredients to a large bowl and drizzle as much as preferred of the dressing on top. Toss to mix.
Serve: serve immediately. If preparing the salad ahead of time, wait to mix in the dressing just before serving.

Notes

*I find that a sweet, dark BBQ sauce works best for this recipe (like Sweet Baby Ray's®).

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: chicken, bbq, romaine, lettuce, ranch, healthy, dressing, yogurt dressing, barbecue, salad