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BBQ Chicken Salad

A hearty chopped BBQ chicken salad tossed with fresh greens, BBQ chicken, black beans, corn, tomatoes, peppers, tortilla strips and a delicious cilantro lime dressing. My absolute favorite salad!

Pouring cilantro lime dressing on top of bbq chicken salad.
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Family-Favorite Salad Recipe

This BBQ chicken salad is my family’s all-time favorite salad recipe. We could eat it every single day! It’s so easy to put together and tastes GREAT as leftovers too. Seriously so delicious.

It’s made with lettuce, BBQ chicken and black bean salsa and is topped with a creamy cilantro lime dressing. The flavors are fantastic and will turn anyone into a salad lover! It’s definitely a staple in our weekly menu and is a recipe my whole family would eat again and again.

Some fun variations we love to add are cilantro lime rice, my favorite guacamole recipe and homemade salsa.

Recipe Ingredients

BBQ chicken and a killer dressing are really all it takes to make this truly tasty salad.

Bbq chicken in crockpot.

Find the full printable recipe with specific measurements below.

  • Chicken: I like to use boneless, skinless chicken breast for the crockpot, but you can also opt for a quicker version with rotisserie, if you prefer.
  • BBQ sauce: I love using this homemade BBQ sauce to make the crockpot chicken, but feel free to use your favorite.
  • Lettuce: The crunchy backdrop for the chicken salad.
  • Black bean salsa: This black bean salsa recipe really brings the salad together, but you can swap it for whatever toppings you’d like.
  • Cilantro lime dressing: All it takes is blending ranch dressing, fresh cilantro, lime juice and a tomatillo to elevate this dish to the next level.
  • Tortilla strips: An extra bit of crunch to add just a little more texture to the salad.

BBQ Chicken in Crockpot

The beauty of this recipe is that the crockpot BBQ chicken cooks on low all day in the slow cooker. You only need two ingredients to make it: BBQ sauce and chicken breasts. Just throw them both in the crockpot and cook on low for about 6 hours.

Then when dinnertime rolls around, all you have to do is shred the meat and it’s ready to go. You could also make baked BBQ chicken if you’d rather use the oven instead of the slow cooker.

Sometimes I’ll double the chicken and freeze half of it. Then pull it out of the freezer on a busy weeknight to make BBQ chicken tacos or a BBQ chicken pizzaFreezer meals to the rescue!

Cilantro Lime Dressing

The cilantro lime dressing may be my favorite part about this dish. The fresh flavors pair perfectly with the salad and really help to round out the recipe. Simply combine the ranch dressing, cilantro, lime and a tomatillo in a blender.

You can even throw in half of a jalapeno if you like spice. Then blend until smooth. I’d recommend refrigerating the dressing for at least 30 minutes prior to serving, so the flavors have time to meld together and the consistency thickens up.

How to Make BBQ Chicken Salad

The process of making BBQ chicken salad in a four step process photo collage.
  • Cook. Combine chicken and BBQ sauce in a crockpot. Cook 6 hours on low or 3 to 4 hours on high. Shred the chicken.
  • Blend. Make the dressing by blending ranch dressing, cilantro, lime and a tomatillo in a blender. Chill at least 30 minutes.
  • Serve. Place lettuce on a plate and top with chicken and black bean salsa. Drizzle with dressing and top with tortilla strips.

Tips + Substitutions

Bbq chicken salad recipe on a white plate.

Recipe FAQs

Can I make this BBQ Chicken Salad without a crockpot?

Of course! You can also make this easy baked BBQ chicken for a quicker alternative. Or simply shred a rotisserie chicken and mix with your favorite BBQ sauce. 

What is in the Black Bean Salsa Recipe?

The black bean salsa has black beans, corn, tomatoes, red onion, fresh cilantro, Kosher salt, and lime. If you don’t have time to make the black bean salsa recipe, you can swap it with your favorite toppings, like the ones listed above.

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bbq chicken salad

BBQ Chicken Salad

4.89 from 9 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
A hearty chopped salad tossed with fresh greens, BBQ chicken, black beans, corn, tomatoes, peppers, tortilla strips and a delicious cilantro lime dressing. My absolute favorite salad!
Prep Time: 20 mins
Cook Time: 6 hrs
Refrigerate dressing: 30 mins
Total Time: 6 hrs 50 mins
Servings: 6

Ingredients 

  • 4 boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • 1 ½ cups ranch dressing
  • ½ cup cilantro
  • 1 lime , juiced
  • 1 tomatillo , small
  • ½ jalapeno , optional
  • 5 cups chopped iceberg or romaine lettuce , or spinach
  • 2 cups black bean salsa , see link below for recipe
  • Tortilla strips , for topping

Instructions

  • Place chicken breasts in a crockpot. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook 6 hours on low or 3 to 4 hours on high, or until the chicken shreds easily. Shred chicken and drain any fat.
  • In the base of a blender or food processor, blend ranch dressing, cilantro, lime juice, and tomatillo. If you like it spicy, add jalapeno. Chill at least 30 minutes.
  • Place desired amount of lettuce on your plate. Add a few spoonfuls of chicken and black bean salsa. Drizzle with dressing and top with tortilla strips.

Notes

Black bean salsa: This is my favorite black bean salsa recipe. If you want to make this salad without the black bean salsa, add your favorite toppings such as tomatoes, avocado, corn, red bell peppers, cheese, etc.
Chicken: You can also make this easy baked BBQ chicken for a quicker alternative. Or shred a rotisserie chicken and mix with your favorite BBQ sauce. 
Dressing: This salad also tastes delicious with ranch dressing or an avocado lime dressing
Tortilla strips: These homemade tortilla strips are give the salad the best crunch. 

Nutrition

Calories: 465kcal | Carbohydrates: 32g | Protein: 19g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1694mg | Potassium: 772mg | Fiber: 3g | Sugar: 24g | Vitamin A: 984IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Salad
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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