BBQ CHICKEN SALAD

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This delectable BBQ Chicken Salad is made with tender barbeque chicken, black beans, corn, and more! It's jam-packed with unique tastes and textures to offer you a salad that stands out from the crowd!  

One of those meals that I enjoy having if I need a quick, throw-everything-together kind of lunch or dinner is a salad. They are often healthful and can be put together quickly—as long as you don't drown it with an excessive amount of fattening dressings.

For my salads, I prefer to lightly pour some dressing on top. In this manner, the salad's tastes will all have a chance to truly stand out.

The fact that the barbecue chicken was prepared in a slow cooker really sets this BBQ chicken salad apart from others. Simply place the chicken breasts in the slow cooker with some barbecue sauce a few hours before you intend to make the salad, and by the time you're ready to assemble it, you'll have soft, flavorful chicken ready to toss in!

Of course, you're welcome to simply prepare it in a skillet or even grill it. That is the chicken's quickest preparation method. 

You can even make a dressing by combining equal parts ranch and barbecue sauce to further emphasize the barbecue flavor. But a little does go a long way, so I wouldn't use too much dressing so you can taste the other ingredients, such the fresh cilantro and red onion.

But who am I to stop you if you're the kind of person who enjoys piling on the dressings? After all, it is your salad, so decorate it however you like!

BBQ Chicken Salad Ingredients

  • 3 boneless skinless chicken breasts
  • 1 ½ cups barbecue sauce
  • salt and pepper, to taste

FOR SALAD:

  • 4 hearts Romaine lettuce, rinsed then chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bag (10 ounces) frozen corn, cooked
  • 1 cup sliced cherry tomatoes
  • 1 cup shredded Colby Jack cheese
  • 1/4 cup chopped red onion
  • 1/2 cup cilantro chopped

TOPPINGS:

  • Tortilla strips
  • Barbecue sauce
  • Salad dressing of choice (I love to use ranch dressing)

Instructions

  1. In a medium- to large-sized crock pot with an oiled insert, put chicken breasts. Add a small amount of salt and pepper for seasoning. Chicken should be fully cooked after 3 to 4 hours of cooking on low heat with a lid on top.
  2. Chicken should be carefully taken out of the slow cooker and placed in a big bowl. Utilizing two forks, shred the chicken.
  3. The chicken should be covered in barbecue sauce after being poured over it and stirred.
  4. Place the chopped romaine lettuce in individual salad bowls OR a very big salad dish to create the salad. Add grilled chicken, beans, corn, tomatoes, cheese, onions, and cilantro to the top.
  5. Add tortilla strips, additional barbecue sauce, and your preferred dressing to the salad as a garnish. Gently blend by tossing. Dispense and savor!

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