Name: BBQ Chicken Salad
Prep time: 20 min
Cook time: 360 min
Total time: 410 min
Yield: 6
Ingredients: 4 chicken breasts; 1 cup BBQ sauce; 2 cups black bean salsa ((see link below for recipe) ); 5 cups lettuce ((or spinach) ); 1 1/2 cup ranch dressing; 1/2 cup cilantro; 1 lime ((juiced) ); 1 tomatillo ((small) ); tortilla strips for topping

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

This BBQ Chicken Salad is so easy to make and is topped with our favorite shredded chicken and black bean and corn salsa to make the ultimate salad recipe. Add a scoop of the best homemade guacamole to really put this barbecue chicken salad over the top!

Barbecue Chicken Salad

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. Sometimes I’ll make a large batch of BBQ chicken and then freeze half of it. Then the next time I’m craving this barbecue chicken salad…all I have to do is pull the shredded chicken out of the freezer and let it thaw. You can also make the black bean and corn salsa the day before. This is the perfect meal for summer nights and is a definite must try!

How to make BBQ chicken salad

This BBQ chicken salad is super easy to make and will become a fast favorite! Just follow the simple steps below to get started. Scroll down for the printable bbq chicken salad recipe.

Place chicken breast in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Can also cook on high for 3-4 hours. Shred chicken and remove any fat.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Quick tips about this BBQ chicken salad recipe

Try using this EASY shredded chicken recipe that can be made in both the slow cooker and instant pot. Just add the BBQ sauce and adjust the spices to your preference.
You can even bake the chicken in the oven if you’d rather cook it that way.
Want to have leftovers? Make a large batch of the BBQ chicken and freeze half. This way you can pop it out of the freezer anytime you’re craving this delicious barbecue chicken salad!
If you want to make this salad without the black bean salsa, add your favorite toppings such as tomatoes, avocado, black beans, corn, red bell peppers, cheese, etc.
In the mood for something heartier? Try turning this into a BBQ chicken burrito bowl by adding some white or brown rice.
Want to make your own homemade tortilla strips? Try this easy recipe.
I love to make my own cilantro lime dressing, however store bought is fine. Ranch would taste delicious on this BBQ chicken salad too.

Love this BBQ chicken salad? You’ll like these other delicious salad recipes too:

BBQ Chicken Salad

Course: Salad

Cuisine: American

Keyword: barbecue chicken salad, BBQ Chicken Salad

Prep Time: 20 minutes

Cook Time: 6 hours

Refrigerate: 30 minutes

Total Time: 6 hours 50 minutes

Servings:

Calories: 583

Author: Jamielyn Nye

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

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Ingredients

4 chicken breasts
1 cup BBQ sauce
2 cups black bean salsa (see link below for recipe)
5 cups lettuce (or spinach)
1 1/2 cup ranch dressing
1/2 cup cilantro
1 lime (juiced)
1 tomatillo (small)
tortilla strips for topping

Instructions

Place chicken breast in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Can also cook on high for 3-4 hours. Shred chicken and remove any fat.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Notes

If you want to make this salad without the black bean salsa, add your favorite toppings such as tomatoes, avocado, black beans, corn, red bell peppers, cheese, etc.

Click here for black bean and corn salsa recipe.

Want to make homemade tortilla strips? Click here for recipe.