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BBQ Chicken Chopped Salad Recipe

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4.3 from 4 reviews

This BBQ Chicken Chopped Salad is a vibrant and flavorful dish featuring smoky grilled chicken thighs, charred sweet corn, fresh romaine lettuce, cherry tomatoes, and shredded cheddar cheese, all tossed in a tangy barbecue ranch dressing. Perfect for a quick, satisfying meal that’s bursting with bold flavors and textures.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Barbecue Ranch Dressing

  • 1/4 cup barbecue sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon buttermilk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried parsley
  • Salt and pepper to taste

Chicken and Corn

  • 1-1/2 teaspoons chili powder
  • 1 teaspoon smoked or regular paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 lb boneless skinless chicken thighs
  • 4 medium ears sweet corn, husk and silk removed
  • 1 tablespoon vegetable oil
  • 1/2 cup barbecue sauce (for brushing chicken)

Salad

  • 6 cups romaine lettuce, torn into medium pieces
  • 1 small bunch green onions
  • 1 cup cherry tomatoes
  • 3/4 cup shredded cheddar cheese

Instructions

  1. Prepare Barbecue Ranch Dressing: In a medium bowl, whisk together barbecue sauce, mayonnaise, sour cream, buttermilk, Worcestershire sauce, smoked paprika, dried parsley, salt, and pepper until smooth. Refrigerate dressing until ready to use.
  2. Season Chicken and Corn: In a small bowl, mix chili powder, paprika, kosher salt, and ground black pepper. Rub half of this spice mixture evenly over the chicken thighs. Rub sweet corn with vegetable oil and then coat with the remaining spice mixture.
  3. Preheat Grill or Skillet: Heat an outdoor grill to 400°F or prepare a large skillet on stovetop by greasing it well to prevent sticking.
  4. Cook Chicken: Place chicken thighs on grill or skillet and cook for 3-4 minutes on one side. Flip chicken thighs and start brushing generously with barbecue sauce. Continue turning and brushing repeatedly until the internal temperature reaches 165°F. Remove chicken to a clean plate.
  5. Grill Corn: Place sweet corn on the grill and cook for 5-8 minutes, turning frequently, until bright yellow and slightly charred. Remove corn and let cool enough to handle.
  6. Remove Corn Kernels: Using a sharp knife, cut kernels off the cob and transfer them to a bowl.
  7. Chop Salad Ingredients: Place cooked chicken thighs, romaine lettuce, green onions, and cherry tomatoes on a cutting board. Use a sharp knife to chop everything into bite-sized pieces.
  8. Assemble Salad: Transfer chopped salad mixture to a large serving bowl. Top with grilled corn kernels and shredded cheddar cheese.
  9. Toss with Dressing and Serve: Drizzle barbecue ranch dressing over the salad and toss well until everything is evenly coated. Serve immediately and enjoy your BBQ Chicken Chopped Salad!

Notes

  • For indoor cooking, a stovetop skillet works great if a grill is unavailable.
  • Adjust barbecue sauce amount to your taste preferences for saucier or lighter coverage.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • Chilling the dressing beforehand enhances its flavor and texture.
  • Feel free to substitute romaine with other greens like kale or spinach for variation.
  • Leftover salad is best enjoyed fresh; store dressing separately if making in advance.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://dishiary.com/bbq-chicken-chopped-salad-recipe/