Healthy BBQ Chicken Chopped Salad
A vibrant salad that combines tender chicken, crisp veggies, and hearty beans for a fulfilling meal, all enriched with sweet and smoky flavors from BBQ sauce.
Ingredients
For the Chicken
- 2 breasts 2 chicken breasts, ~1lb, pounded to an even thickness Ensure even thickness for uniform cooking.
- 1/3 cup 1/3 cup BBQ sauce, plus more for topping Adjust amount based on preference.
- Salt to taste Salt and pepper Season both sides of chicken.
For the Salad
- 2 ears 2 ears sweet corn Grill or boil until tender.
- 20 oz 2 10oz bags chopped romaine lettuce Provides a fresh base.
- 2 medium 2 vine-ripened tomatoes, seeded then chopped Adds juiciness to the salad.
- 1 cup 1 cup black beans Rinse before using to reduce sodium.
- 1/2 small 1/2 small red onion, minced Provides a savory flavor.
- 1/2 cup 1/2 cup shredded Monterey Jack cheese Optional cheese for creaminess.
- 1/2 cup 1/2 cup shredded cheddar cheese Adds flavor and texture.
- 1 cup Crushed tortilla chips Add crunch before serving.
- to taste Ranch dressing Drizzle on serving.
Instructions
Preparation
- Pound the chicken breasts to an even thickness and season both sides with salt and pepper. Cook on a grill or skillet over medium heat until golden-brown and cooked through. Brush with BBQ sauce after cooking.
- Shuck the sweet corn and cook until tender, then let cool slightly before slicing the kernels off the cob.
Assembly
- In a large mixing bowl, combine the chopped romaine lettuce, chopped tomatoes, black beans, and minced red onion. Toss gently.
- Slice the cooked chicken into strips and add it to the salad along with the sweet corn. Drizzle additional BBQ sauce over the chicken.
- Sprinkle the shredded cheeses over the salad and top with crushed tortilla chips and Ranch dressing before serving.
Notes
To maintain the crunch of tortilla chips, keep them separate until serving. Adjust BBQ sauce according to taste. Store leftovers in airtight container for 2-3 days.