A chopped salad with a backyard-friendly twist: smoky BBQ chicken, sweet corn, black beans, fresh greens and creamy avocado tossed with your favorite dressing. It’s quick to assemble, colorful on the plate, and built for people who want a satisfying meal without a lot of fuss. If you like bold, smoky salads, try a similar southwestern-inspired option like this zesty southwest chicken salad bowl for another twist on grill-flavored lunch bowls.
What makes this recipe special
This BBQ Chicken Chopped Salad blends hot-from-the-grill flavors with cool, crisp vegetables. The chicken brings smoky-sweet depth from the BBQ sauce, while corn and black beans add texture and substance so the salad can be a main course. It’s a great go-to when you want something that feels indulgent but is still built mostly from whole-food ingredients.
"I made this for a weeknight and everyone went back for seconds — a perfect balance of smoky, creamy, and fresh." — a typical family-tested reaction
Perfect occasions: weeknight dinners, potlucks, picnic bowls, or meal-prep lunches. It’s also forgiving: use leftover BBQ chicken or rotisserie meat, and swap dressings to suit picky eaters.
How this recipe comes together
Expect five straightforward steps: chop the cooked BBQ chicken and vegetables, toss the salad base, top with avocado and shredded cheese, dress with BBQ sauce plus a creamier dressing (Ranch is classic), and give it one final gentle toss if you want the flavors more integrated. The hardest part is chopping — everything else takes minutes.
Timing snapshot:
- Prep (chopping and assembling): 10–15 minutes
- Active cooking: none if chicken is cooked
- Total: about 10–20 minutes depending on how fast you chop
Key ingredients
- 2 cups cooked BBQ chicken, chopped (leftover, grilled, or rotisserie with BBQ sauce mixed in)
- 4 cups mixed greens (romaine + baby spinach recommended)
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned, drained, or grilled kernels for char)
- 1/2 cup black beans, rinsed and drained
- 1/2 red onion, finely chopped (so it doesn’t overpower)
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, diced (add last to avoid browning)
- BBQ sauce, to taste (for drizzling)
- Ranch dressing or your choice of dressing
Notes and substitutions:
- Vegetarian: replace BBQ chicken with smoked tempeh or grilled cauliflower.
- Gluten-free: ensure your BBQ sauce is certified gluten-free.
- Cheese-free: omit the cheese or use a dairy-free shredded alternative.
How to prepare it
- In a large salad bowl, combine mixed greens, halved cherry tomatoes, corn, black beans, and finely chopped red onion.
- Add the chopped BBQ chicken. If your chicken is cold and you prefer slightly warmed chicken, heat it for 1–2 minutes in a skillet before adding.
- Gently toss these ingredients to distribute everything evenly.
- Top with diced avocado and shredded cheese so they sit on the surface and don’t get mashed while tossing.
- Drizzle BBQ sauce and Ranch (or your chosen dressing) over the top to taste.
- Toss again briefly if you want the dressing and BBQ sauce evenly mixed, or leave layered for a more visual presentation.
- Serve immediately chilled or slightly chilled.
Keep actions short and use a gentle hand when tossing so avocado and greens stay vibrant.
Best ways to enjoy it
- Serve this salad as a main with tortilla chips or warm cornbread on the side.
- For a lighter meal, reduce the beans or cheese and add extra greens.
- Plate it in shallow bowls for an attractive chopped-salad presentation; place avocado and cheese on top as a final flourish.
- Pair with a cold lager, iced tea, or a citrusy white wine like Sauvignon Blanc to cut the richness.
Storage and reheating tips
- Refrigerator: store in an airtight container for up to 3–4 days. Keep dressing separate if you expect leftovers to stay crisp longer.
- Freezing: the assembled salad (with avocado and dressing) does not freeze well. You can freeze the cooked BBQ chicken separately for up to 3 months; thaw in the fridge then reheat to 165°F (74°C) before adding to the salad.
- Reheating: gently warm leftover BBQ chicken in a skillet or microwave and add to fresh greens. Don’t reheat the full assembled salad.
- Food safety: cooked chicken should be refrigerated within 2 hours of cooking and reheated to 165°F (74°C) for safety.
Pro chef tips
- Texture balance: include both crunchy (romaine, raw onion) and creamy (avocado, cheese) elements to keep each bite interesting.
- Flavor layering: drizzle a little BBQ sauce first, then add Ranch — that contrast of sweet-smoky and tangy-creamy makes the salad sing.
- Quick char: if using canned corn, toss it in a hot skillet for 3–4 minutes to add smoky char that echoes the BBQ chicken.
- Knife skills: dice the avocado last and keep it slightly larger than tomato pieces so it holds up visually and texturally.
- Dressing control: start with a small amount of dressing and add more after tasting — you can always add, you can’t take away.
Recipe variations
- Southwestern twist: add diced jalapeño, cilantro, and a squeeze of lime for brightness.
- Pickle-forward tang: for a punchier tang, swap some toppings for chopped pickles and capers — inspired by recipes such as flavored dill pickle chicken salad.
- Mediterranean swap: replace black beans and corn with chickpeas, cucumber, and kalamata olives; use a yogurt-herb dressing.
- Low-carb version: omit corn and beans, add extra leafy greens and roasted bell peppers.
Common questions
Q: Can I use rotisserie chicken instead of making BBQ chicken?
A: Yes. Shred or chop rotisserie chicken and toss it with a few tablespoons of your favorite BBQ sauce to mimic BBQ chicken quickly.
Q: How long does this salad keep if pre-assembled?
A: If fully dressed and assembled, it’s best eaten within 12–24 hours for optimal texture (avocado discolors and greens soften). Store components separately for up to 3–4 days.
Q: Is this salad meal-prep friendly?
A: Partially. Prep components ahead (chop veggies, cook or shred chicken, portion cheese). Keep avocado and dressing separate and combine just before eating.
Q: Can I make this dairy-free or vegan?
A: Yes. Use dairy-free shredded cheese or omit it, swap Ranch for a vegan dressing, and use smoked tempeh or a plant-based chicken substitute for the BBQ protein.
Q: What dressing pairs best with BBQ flavors?
A: Ranch is classic for its creamy counterpoint, but a cilantro-lime yogurt dressing, chipotle-lime vinaigrette, or even a light buttermilk-style dressing also works well.
If you want more chopped-salad inspiration and creative swaps, try other bowl-style recipes that riff on bold flavors and hearty proteins.
PrintBBQ Chicken Chopped Salad
A vibrant chopped salad featuring smoky BBQ chicken, fresh greens, sweet corn, and creamy avocado, perfect for easy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked BBQ chicken, chopped
- 4 cups mixed greens (romaine + baby spinach recommended)
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned, drained, or grilled)
- 1/2 cup black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, diced
- BBQ sauce, to taste
- Ranch dressing or your choice of dressing
Instructions
- In a large salad bowl, combine mixed greens, halved cherry tomatoes, corn, black beans, and chopped red onion.
- Add the chopped BBQ chicken (heat if preferred).
- Gently toss the ingredients to mix.
- Top with diced avocado and shredded cheese.
- Drizzle BBQ sauce and Ranch dressing over the top. Toss briefly or leave for visual presentation. Serve immediately.
Notes
For vegetarian options, use smoked tempeh or grilled cauliflower. For gluten-free, ensure BBQ sauce is certified gluten-free. For cheese-free, omit or use dairy-free alternatives.