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BBQ Chicken Salad Bowls – Fresh, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs (or 4 cups cooked shredded chicken)
  • BBQ sauce: 1 cup, plus extra for drizzling (choose your favorite brand or homemade)
  • Olive oil: 1 tablespoon (for cooking if using raw chicken)
  • Romaine or mixed greens: 8 cups, chopped
  • Corn: 1.5 cups, charred or grilled if possible (fresh, canned, or frozen)
  • Black beans: 1 can (15 ounces), drained and rinsed
  • Cherry tomatoes: 2 cups, halved
  • Red onion: 1/2 small, thinly sliced
  • Avocado: 1–2, diced
  • Cilantro: 1/2 cup, chopped
  • Shredded cheddar or Monterey Jack: 1 cup (optional)
  • Tortilla strips or crushed tortilla chips: 1–2 cups for crunch
  • Lime: 1–2, cut into wedges
  • Greek yogurt or mayo: 1/2 cup
  • BBQ sauce: 2–3 tablespoons
  • Lime juice: 1–2 tablespoons, to taste
  • Honey or maple syrup: 1 teaspoon (optional, for sweetness)
  • Garlic powder: 1/2 teaspoon
  • Smoked paprika: 1/2 teaspoon
  • Salt and pepper: to taste
  • Water or milk: 1–2 tablespoons to thin, if needed

Method
 

  1. Cook the chicken: If using raw chicken, pat dry and season lightly with salt and pepper. Heat olive oil in a skillet over medium-high. Cook chicken 5–6 minutes per side, until cooked through. Let rest 5 minutes, then slice or shred.
  2. Toss with BBQ sauce: Add cooked chicken to a bowl and toss with 1 cup BBQ sauce until coated. If using pre-cooked or rotisserie chicken, warm gently and toss with sauce.
  3. Char the corn (optional but great): Heat a dry skillet over medium-high. Add corn and cook, stirring occasionally, until lightly charred, 5–7 minutes. Season with a pinch of salt.
  4. Make the dressing: In a small bowl, whisk Greek yogurt or mayo, BBQ sauce, lime juice, honey, garlic powder, smoked paprika, salt, and pepper. Thin with water or milk until it’s creamy and pourable. Taste and adjust.
  5. Prep the veggies: Chop romaine, halve tomatoes, slice red onion, dice avocado, and chop cilantro.
  6. Assemble the bowls: Divide greens among bowls. Top with BBQ chicken, corn, black beans, tomatoes, red onion, avocado, and cheese if using.
  7. Add crunch and finish: Sprinkle tortilla strips or crushed chips on top. Drizzle with dressing and a little extra BBQ sauce if you like. Add a squeeze of lime and a sprinkle of cilantro.
  8. Serve: Toss lightly right before eating so everything gets coated but stays crisp.