Description
A vibrant and satisfying salad featuring tender BBQ-infused chicken, fresh greens, colorful vegetables, and a luscious homemade creamy BBQ dressing that ties it all together. Perfect for a wholesome lunch or dinner.
Ingredients
1 pound boneless, skinless chicken breasts
1 cup creamy BBQ sauce, store-bought or homemade
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 cup frozen corn, thawed
1 avocado, diced
1/4 cup red onion, thinly sliced
Juice of 1 lime
Salt and pepper to taste
For the Creamy BBQ Dressing:
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons BBQ sauce (use non-spicy if preferred)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Instructions
Preheat an oven to 375°F (190°C). Place chicken breasts on a baking sheet and coat evenly with BBQ sauce.
Bake for 20–25 minutes or until the chicken is fully cooked. Let rest for 5 minutes, then shred into bite-sized pieces.
In a large bowl, toss romaine lettuce with cherry tomatoes, black beans, corn, avocado, and red onion. Squeeze the lime juice over the mixture and season with salt and pepper.
In a small bowl, whisk together mayonnaise, Greek yogurt, BBQ sauce, apple cider vinegar, Dijon mustard, honey, and minced garlic to make the creamy BBQ dressing.
Pour the dressing over the salad just before serving. Gently toss to combine, then top with the shredded BBQ chicken.
Notes
For a vegetarian version, substitute the chicken with grilled tofu or chickpeas seasoned with BBQ flavors.
Store leftovers in an airtight container in the refrigerator for up to 1 day before salad ingredients become soggy.
The dressing can be prepared ahead of time and stored separately.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg