Summer BBQ Chicken Chopped Salad -

Bbq Chicken Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Summer BBQ Chicken Chopped Salad

This vibrant Summer BBQ Chicken Chopped Salad bursts with smoky, sweet, and tangy flavors combined with fresh veggies and juicy grilled chicken for a light yet satisfying meal perfect for any summertime gathering.

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Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 420 kcal

Ingredients

1 pound boneless, skinless chicken breasts
to taste kosher salt and pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
0.5 teaspoon brown sugar
2 ears sweet corn
0.5 cup BBQ sauce
8 cups chopped romaine lettuce
1 cup black beans drained and rinsed if canned
1 cup chopped cherry tomatoes
0.67 cup grated white cheddar cheese
0.5 cup pickled onions
0.33 cup sliced green onions
3 tablespoons chopped chives
3 tablespoons apple cider vinegar for dressing
2 tablespoons honey for dressing
1 tablespoon dijon mustard for dressing
2 cloves garlic minced or pressed for dressing
0.25 teaspoon salt for dressing
0.25 teaspoon pepper for dressing
0.5 cup extra virgin olive oil for dressing

Instructions

Preheat grill to medium-high heat – if you got one outside, otherwise your pressure cooker does most of the heavy lifting.
Season chicken breasts well with kosher salt, pepper, smoked paprika, garlic powder, and brown sugar. This rub’s gonna make it taste dang good.
Grill chicken 6 to 7 minutes on each side until cooked through – don’t rush it or you lose juiciness. You can opt to pressure cook if you’re in a hurry but grilling adds that nice char.
Grill corn ears for about 10 minutes, turning every few minutes to get that smoky char all around.
After corn cools a bit, cut the kernels off the cobs careful not to lose too much of that juicy bit.
Chop grilled chicken into bite-sized pieces, just right for tossing in the salad.
In a big bowl, combine chopped romaine, black beans, cherry tomatoes, grilled corn kernels, and grilled chicken.
Add BBQ sauce to the mix and toss very gently to coat everything but keep that fresh crunch.

Notes

Store the salad and dressing separately to keep lettuce crisp. Salad stays fresh in the fridge for 2 to 3 days. Freeze cooked chicken chunks for longer storage and use later in wraps or salads. Make dressing fresh if possible or store in fridge for a few days.