BBQ Chicken Salad with Creamy Cilantro Dressing

BBQ Chicken Salad packs tender barbecue chicken, black beans, sweet corn, tomatoes, and creamy avocado into one seriously satisfying bowl all tossed in tangy cilantro-lime dressing. This loaded salad brings backyard barbecue flavors to your weeknight dinner table in 30 minutes flat with minimal cooking required.

Why You’ll Love This Recipe

• Ready in 30 minutes start to finish
• Uses rotisserie chicken for ultimate convenience
• Protein-packed and actually fills you up
• Kids love the familiar BBQ flavors
• Great for meal prep lunches all week

Equipment Needed

• Baking dish for chicken
• Large salad bowl
• Food processor or blender for dressing
• Sharp knife and cutting board

Print

Ingredients You’ll Need

• 1 lb chicken tenderloins (or rotisserie chicken)
• ½ cup BBQ sauce
• 6 cups romaine lettuce, chopped
• ¾ cup black beans, drained and rinsed
• ¾ cup corn kernels
• ¾ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 large avocado, diced
• ½ cup plain Greek yogurt
• ½ cup fresh cilantro
• ¼ cup fresh lime juice
• ¼ cup olive oil
• 2 garlic cloves
• ½ tsp cumin
• Salt and pepper to taste

Ingredient Notes

Chicken tenderloins cook quickly and stay moist when brushed with BBQ sauce. Rotisserie chicken works perfectly as shortcut – just shred meat and toss with sauce. Choose sweet BBQ sauce to balance tangy cilantro dressing, or go spicy if you like heat. Black beans add fiber and protein making this salad seriously satisfying.

Fresh corn tastes best but frozen or canned works when fresh isn’t available – just thaw and drain well. Greek yogurt makes dressing creamy while keeping it lighter than mayo-based versions. Fresh cilantro is essential here since it’s the star flavor – use leaves and tender stems for maximum taste. Lime juice brightens everything and balances rich BBQ sauce beautifully.

Step-by-Step Instructions

Cook Chicken

Preheat oven to 400°F and season chicken with salt, pepper, and paprika. Brush both sides generously with BBQ sauce and bake 15-18 minutes until cooked through. Let cool completely then chop into bite-sized pieces.

Make Dressing

Combine Greek yogurt, cilantro, lime juice, olive oil, garlic, cumin, salt, and pepper in food processor. Blend until completely smooth and bright green. Taste and adjust seasonings as needed.

Prep Vegetables

Chop romaine lettuce into bite-sized pieces and add to large bowl. Halve cherry tomatoes, slice red onion paper-thin, and dice avocado. Drain and rinse black beans thoroughly.

Assemble Salad

Add black beans, corn, tomatoes, onion, and avocado to lettuce. Drizzle desired amount of cilantro dressing over everything and toss gently until well combined.

Top and Serve

Arrange chopped BBQ chicken over top of dressed salad. Add extra BBQ sauce drizzle if desired. Serve immediately with tortilla chips for scooping.

Pro Tips & Cooking Hacks

• Use rotisserie chicken to save time and effort
• Make dressing up to 3 days ahead and refrigerate
• Grill chicken for extra smoky BBQ flavor
• Add shredded cheddar cheese for extra richness
• Top with crushed tortilla chips right before serving
• Char fresh corn on grill for deeper flavor
• Dice avocado right before serving to prevent browning
• Double dressing recipe – it’s great on other salads too

Tips & Variations

Store components separately for meal prep – chicken, dressing, and salad ingredients in different containers. Assemble individual portions right before eating to keep everything fresh. Dressed salad keeps 1 day refrigerated but avocado browns quickly.

Try different proteins like grilled shrimp, pulled pork, or even crispy tofu for vegetarian option. Add bell peppers, jicama, or radishes for extra crunch. Mix in fresh cilantro leaves for even more herb flavor. Top with crumbled cotija or feta cheese for tangy contrast. Make it spicier by adding diced jalapeños or chipotle peppers to dressing.

Serving Suggestions

Serve as main course salad for lunch or light dinner. Pair with cornbread, garlic bread, or tortilla chips for scooping. Works great for summer cookouts alongside burgers and hot dogs. Makes satisfying packed lunch – just keep dressing separate until ready to eat.

Common Mistakes

• Overcooking chicken makes it dry and tough
• Adding avocado too early causes it to brown
• Not draining beans and corn creates watery salad
• Overdressing makes salad soggy instead of crisp
• Using dried cilantro instead of fresh tastes flat
• Forgetting to season chicken before cooking leaves it bland

What to Serve With BBQ Chicken Salad

This hearty salad works as complete meal on its own but pairs great with cornbread or corn muffins. Serve with sweet potato fries for satisfying dinner. Add coleslaw on the side for extra crunch. Works perfectly with iced tea, lemonade, or cold beer for summer meals.

Frequently Asked Questions

Can I use store-bought dressing?

Yes, but homemade tastes infinitely better and takes only 2 minutes in food processor. Store-bought cilantro-lime or ranch dressing works in pinch.

How long does this keep?

Store components separately – chicken and veggies keep 3-4 days, dressing keeps 5 days. Once dressed, eat within 24 hours for best quality.

Can I make it dairy-free?

Replace Greek yogurt with dairy-free yogurt or mayonnaise. Flavor stays similar though texture may be slightly different.

What if I hate cilantro?

Substitute fresh parsley or basil for cilantro in dressing. Ranch or avocado-lime dressing also works great with BBQ chicken.

Can I grill the chicken instead?

Absolutely! Grilled chicken adds amazing smoky flavor. Cook over medium-high heat 6-7 minutes per side, basting with BBQ sauce.

💬 Tried this recipe? Leave a comment and rating below!