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–+ servings
BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad: A Flavorful Summer Delight

This BBQ Chicken Chopped Salad is a lively summer dish, perfect for gatherings, packed with flavors and ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup Barbecue Sauce Consider a low-sugar or homemade option.
  • 1/2 cup Mayonnaise Greek yogurt makes a lighter substitute.
  • 1/2 cup Sour Cream Can swap for additional yogurt.
  • 1/2 cup Buttermilk Mix 1 cup of milk with 1 tbsp of vinegar as a substitute.
  • 1 tbsp Worcestershire Sauce Use soy sauce for a gluten-free version.
  • 1 tsp Smoked Paprika Regular paprika can be used if smoked isn't available.
  • 1 tbsp Dried Parsley Fresh parsley can be used for a twist.
Salad
  • 1 lb Boneless Skinless Chicken Thighs Chicken breasts are a suitable substitute.
  • 2 ears Sweet Corn Canned or frozen corn are great alternatives.
  • 2 tbsp Vegetable Oil Any neutral oil like canola or olive oil works well.
  • 4 cups Romaine Lettuce Iceberg lettuce serves as a lighter option.
  • 1/4 cup Green Onions Chives or shallots can be used if needed.
  • 1 cup Cherry Tomatoes Replace with diced regular tomatoes if desired.
  • 1 cup Shredded Cheddar Cheese Consider dairy-free cheese for a lighter version.

Equipment

  • Grill
  • Mixing Bowl
  • Cutting board
  • Knife

Method
 

Preparation
  1. In a mixing bowl, whisk together barbecue sauce, mayonnaise, sour cream, buttermilk, Worcestershire sauce, smoked paprika, and dried parsley until smooth and well blended. Cover and refrigerate for at least 15 minutes.
  2. Rub spices on the boneless skinless chicken thighs, ensuring they are evenly coated.
  3. Rub sweet corn with vegetable oil and sprinkle with remaining spices.
  4. Preheat grill to medium-high heat. Grill chicken thighs for 3-4 minutes on each side, glazing with barbecue sauce before flipping.
  5. Grill corn for 5-8 minutes until bright yellow with char marks. Allow to cool before slicing kernels.
  6. Chop grilled chicken, romaine lettuce, green onions, and cherry tomatoes into bite-sized pieces. Mix with grilled corn and shredded cheddar cheese, then drizzle dressing over and toss.
  7. Serve immediately for the best flavors and textures.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For optimal freshness, store salad ingredients and dressing separately in airtight containers until ready to serve.

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