BBQ Chicken Salad

If you have a hankering for a delicious salad, this BBQ chicken salad will definitely hit the spot! I love a salad that has a great combination of different textures and flavors that all marry together to make a tasty meal. This bbq chicken salad is great fresh but also works perfect for a make ahead meal! 

It can be made on the grill, griddle or pan so you don’t actually have to have a barbecue grill to make it. I love corn fresh off the Cobb but that isn’t always an option so canned or frozen will work too, you just brown it in a pan and it tastes great! The zucchini adds a hearty and tasty addition to the salad as do all of the other juicy and fresh ingredients to this salad. 

What you need to make BBQ chicken salad:

serves 6 people

Grilled Chicken:

• 2 Chicken breasts
• 1 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/4 black pepper

Grilled corn on the Cobb:

• 2 corn on the Cobb or 3 cups frozen or canned corn
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Grilled zucchini:

• 2 small zucchini – yellow or green
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the salad:

• 8 cups mixed greens
• 1 cucumber – slice
• 4 radishes – dishes
• 1 cherry tomatoes
• 1/2 cup shredded cheese
• 1/4 raw pumpkin seeds

For the dressing:

• 1/2 cup ranch dressing
• 3 tablespoons barbecue sauce

Instructions

1. Season chicken breast, salt garlic powder and black pepper and grill until it’s cooked, let it rest before slicing.
2. Rub the corn cobbs with olive oil and season with salt and pepper.
3. Grill on the cobb until the corn chars. If using canned or frozen corn add olive oil, salt and black pepper and fry up in a pan.
4. Slice up zucchini and toss in olive oil and salt and pepper.
5. Grill up zucchini slices in a pan or on a grill.
6. To assemble the salad, add the mixed greens, cucumber, radishes, cherry tomatoes, shredded cheese, raw pumpkin seeds and slice the grilled chicken, remove the corn from the cobb and add to the salad. Add the grilled zucchini.
7. Mix up the ranch dressing and barbecue sauce and serve over the salad.
8. Enjoy!

Print

BBQ Chicken Salad

Summery and delicious grilled vegetable and chicken salad!

Course Dinner, Lunch, Main Dish, Salad, Side Dish

Cuisine Barbecue, Chicken, Dinner, Low Carb, Salad, Salad Dressing, vegetables

Keyword 30 minute, Barbecue Sauce, cheese, Chicken, Dinner, Easy Recipes, Healthy, Healthy Recipes, low carb, meal prep, Weekend Dinner, Weeknight Dinner

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Ingredients

• Grilled Chicken:
• 2 Chicken breasts
• 1 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/4 black pepper
• Grilled corn on the Cobb:
• 2 cup corn on the Cobb or 3frozen or canned corn
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Grilled zucchini:
• 2 small zucchini - yellow or green
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the salad:
• 8 cups mixed greens
• 1 slice cucumber -
• 4 radishes - dishes
• 1 cherry tomatoes
• 1/2 cup shredded cheese
• 1/4 raw pumpkin seeds or pepita seeds
• For the dressing:
• 1/2 cup ranch dressing
• 3 tablespoons barbecue sauce

Instructions

• Season chicken breast, salt garlic powder and black pepper and grill up until it's cooked.
• Rub the corn cobbs with olive oil and season with salt and pepper. Grill on the cobb until the corn chars. If using canned or frozen corn add olive oil, salt and black pepper and fry up in a pan.
• Slice up zucchini and toss in olive oil and salt and pepper.
• Grill up slices in a pan or on a grill.
• To assemble the salad, add the mixed greens, cucumber, radishes, cherry tomatoes, shredded cheese, raw pumpkin seeds and slice the grilled chicken, remove the corn from the cobb and add to the salad. Add the grilled zucchini.
• Mix up the ranch dressing and barbecue sauce and serve over the salad.
• Enjoy!