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close up of bbq chicken salad on a plate
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4.50 from 2 votes

BBQ Chicken Salad

from kristineskitchenblog.com
This BBQ Chicken Salad is one of our favorite dinner salads! It's tossed in a tangy cilantro-lime dressing and drizzled with BBQ sauce. Shredded cheese and crumbled tortilla chips are a perfect finishing touch!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 4 servings
Calories: 478kcal


For the chicken:

  • 2 boneless, skinless chicken breasts
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon Kosher salt
  • teaspoon black pepper

For the cilantro-lime dressing:

  • ½ cup fresh cilantro
  • 3 tablespoons lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons plain Greek yogurt
  • 1 ½ tablespoons honey
  • salt & pepper to taste

For the salads:

  • 8 cups chopped romaine lettuce
  • 1 cup canned black beans rinsed and drained
  • 1 cup canned corn drained
  • 1 cup cherry or grape tomatoes halved
  • ½ small red onion thinly sliced
  • 1 avocado chopped or sliced
  • ½ cup shredded colby jack cheese or cheddar
  • ½ cup tortilla strips or crumbled tortilla chips
  • ¼ cup BBQ sauce for drizzling


Grill the chicken:

  • Pat chicken breasts dry using paper towels. In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, salt and pepper. Rub over all sides of the chicken breasts.
  • Heat grill to medium-high heat. Grill chicken until internal temperature reaches 165 degrees F, turning once halfway through, about 5-10 minutes per side. Set chicken on a clean plate to rest for at least 10 minutes and then slice.

Make the cilantro-lime dressing:

  • Place all ingredients in a blender or food processor. Pulse until cilantro is finely chopped and everything is well combined. Taste and adjust seasonings.

Assemble the salads:

  • Place lettuce in a large bowl or 4 individual serving bowls and toss with about half of the dressing.
  • Top lettuce with black beans, corn, tomato, red onion, avocado, cheese and chicken. Drizzle each salad with a little more of the cilantro-lime dressing. Top with tortilla strips and then drizzle lightly with BBQ sauce. Serve immediately.


  • If desired, ranch dressing can be used instead of the cilantro-lime dressing.


Serving: 1/4 recipe | Calories: 478kcal | Carbohydrates: 40g | Protein: 23g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 755mg | Potassium: 1087mg | Fiber: 10g | Sugar: 16g | Vitamin A: 9133IU | Vitamin C: 21mg | Calcium: 196mg | Iron: 3mg
Nutrition information is only an estimate.
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