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BBQ Chicken Salad with Corn and Beans

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad
  • 2 cups cooked BBQ chicken, shredded or diced
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 avocado, diced
  • 4 cups mixed salad greens or romaine lettuce
  • ½ cup cherry tomatoes, halved
  • ¼ cup shredded cheddar cheese (optional)
  • For the Dressing
  • 3 tablespoons BBQ sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper to taste

Instructions
 

  • Step 1: Prepare the BBQ chicken. Cook chicken breasts or thighs until fully cooked, then shred or dice into bite-sized pieces. Toss the chicken with 2–3 tablespoons of BBQ sauce to coat.
  • Step 2: Prepare the vegetables. Dice the red bell pepper and avocado, halve the cherry tomatoes, and finely chop the red onion. Drain and rinse black beans if using canned.
  • Step 3: If using raw or frozen corn, sauté 1 cup of corn kernels in a small pan over medium heat with a little olive oil for 3–4 minutes until slightly golden. Otherwise, use canned or cooked corn.
  • Step 4: In a large salad bowl, combine the mixed greens, corn, black beans, bell pepper, cherry tomatoes, avocado, and red onion.
  • Step 5: Prepare the dressing. In a small bowl, whisk together BBQ sauce, olive oil, lime juice, honey, salt, and black pepper until smooth.
  • Step 6: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  • Step 7: Top the salad with shredded BBQ chicken and optional shredded cheddar cheese. Serve immediately.