Healthy BBQ Chicken Chopped Salad Recipe

Healthy BBQ Chicken Chopped Salad is a fresh, flavorful, and protein-packed dish that combines juicy grilled chicken, crisp veggies, and a zesty BBQ drizzle into one satisfying bowl. It’s the perfect balance of smoky, crunchy, sweet, and tangy — and I love how it keeps things light without sacrificing flavor. It’s ideal for lunch, dinner, or meal prep all week long.

Why You’ll Love This Recipe

I love this salad because it’s easy to throw together but feels like a full meal. The BBQ chicken brings bold flavor, the chopped vegetables add crunch and color, and the simple dressing ties everything together. It’s customizable, wholesome, and seriously delicious. Whether I’m eating it fresh or packing it for later, it never gets boring.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Grilled or baked chicken breast, chopped
• BBQ sauce (use your favorite brand or homemade)
• Romaine lettuce, finely chopped
• Red cabbage, shredded
• Corn kernels (fresh, canned, or grilled)
• Black beans, rinsed and drained
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely chopped
• Avocado, cubed
• Shredded cheddar or Monterey Jack cheese (optional)
• Fresh cilantro (optional, for garnish)

For the dressing:

• Greek yogurt or light mayo
• Lime juice
• A little BBQ sauce (to echo the flavor)
• Honey (optional)
• Salt and pepper to taste

Directions

1. I season and grill or bake the chicken until fully cooked, then chop it and toss it with a bit of BBQ sauce while it’s still warm.
2. In a large bowl, I combine chopped romaine, red cabbage, corn, black beans, tomatoes, cucumber, red onion, and avocado.
3. In a small bowl, I whisk together Greek yogurt, lime juice, a spoonful of BBQ sauce, and season to taste. I adjust the sweetness with a bit of honey if needed.
4. I add the BBQ chicken to the salad and drizzle with the dressing.
5. I toss everything gently until well combined. I garnish with cheese and cilantro if using.
6. I serve it immediately or chill it for later.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time (for chicken): 10–15 minutes
Total time: 25–30 minutes

Variations

I sometimes swap chicken for grilled shrimp or tofu. For a smoky kick, I use chipotle BBQ sauce or add a pinch of smoked paprika to the dressing. If I want it dairy-free, I skip the cheese and use a vinaigrette or olive oil-lime dressing. I also love tossing in crispy tortilla strips or crushed nuts for extra texture.

Storage/reheating

I store the salad components separately in the fridge if I’m meal prepping. The chopped veggies and cooked chicken last up to 4 days. I keep the dressing in a sealed jar and add it just before serving to keep everything fresh and crisp. This salad is best enjoyed cold — no reheating needed.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken to save time. I just toss it with BBQ sauce and it’s good to go.

Is this salad spicy?

It’s not spicy unless I use a spicy BBQ sauce. I can always add jalapeños or hot sauce if I want to kick up the heat.

What kind of BBQ sauce works best?

I like using a tangy, slightly sweet sauce, but smoky or spicy versions also work great. I pick one that complements the rest of the salad.

Can I make this vegan?

Yes. I use grilled tofu or tempeh, skip the cheese, and use a dairy-free dressing like a lime vinaigrette or vegan ranch.

What’s the best way to pack this for lunch?

I layer the dressing on the bottom of a jar, then the veggies, then the chicken on top. When I’m ready to eat, I shake it up and it’s fresh and flavorful.

Conclusion

Healthy BBQ Chicken Chopped Salad is one of my favorite ways to enjoy a wholesome, filling meal that’s packed with texture and bold flavor. The smoky chicken, colorful veggies, and creamy dressing come together in every bite. It’s quick to make, easy to customize, and perfect whether I’m eating it fresh or on the go.

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