Grilled BBQ Chicken Salad with Cilantro-Lime Dressing

This BBQ chicken salad is healthy, filling, and bursting with flavor. Crisp romaine, tender shredded chicken coated in barbecue sauce, fresh vegetables, cubes of cheddar and Monterey Jack, and crunchy tortilla strips come together with a tangy BBQ cilantro-lime dressing for a satisfying meal any night of the week.

If you enjoy bold, flavorful salads, try serving this alongside other hearty salads such as antipasto salad, beef taco salad, or a California spaghetti salad — any of these could easily stand in as a main dish.

BBQ Chicken Salad

This chopped BBQ chicken salad is simple to prepare and loaded with texture and color. I like to prepare extra chicken so the salad can be enjoyed for leftovers — the flavors meld nicely and make a great lunch the next day when stored correctly. The key is coating the warm shredded chicken in BBQ sauce and pairing it with a creamy cilantro-lime dressing that balances sweet, smoky, and bright notes.

Ingredients in BBQ Chicken Salad

The recipe uses common pantry ingredients and fresh produce. Exact measurements are listed in the recipe card at the bottom of the post, but below are the primary components to assemble the salad and the dressing.

Salad Ingredients

• Chicken: Cooked and shredded chicken. You can slow-cook breasts or thighs, or grill and slice the chicken for a firmer texture.
• BBQ sauce: Use your favorite homemade or store-bought barbecue sauce.
• Romaine hearts: Chopped romaine forms a crisp, sturdy base for the salad.
• Vegetable toppings: Red onion, fresh cilantro, corn, black beans (rinsed and drained), and diced tomatoes.
• Cheese: Sharp cheddar and Monterey Jack, cubed or shredded.
• Tortilla strips: Adds crunch and a great contrast to the tender chicken and creamy dressing.

Salad Dressing

1. Mayonnaise: Forms the creamy base of the dressing.
2. Buttermilk: Thin the dressing and add tang; use store-bought or homemade.
3. Fresh cilantro: Finely chopped for a bright herbal note.
4. Lime juice: Fresh is best for brightness.
5. White vinegar: Adds acidity for balance.
6. Granulated sugar: A touch of sweetness to round out flavors.
7. Garlic: Freshly minced for savory depth.
8. Salt and pepper: To taste.
9. Cayenne pepper: A small pinch for gentle heat.
10. Ground cumin: Adds smoky warmth to the dressing.
11. BBQ sauce: A little added to the dressing ties it to the chicken and enhances the barbecue flavor.

How to Prepare This Salad

This BBQ chicken salad is a crowd-pleaser and a smart way to include plenty of vegetables in a single, flavorful dish. Follow these steps for an easy assembly:

1. Cook and toss the chicken in BBQ sauce: Cook and shred chicken. A slow cooker makes this effortless: add chicken and a little chicken broth, cook until tender, drain, and shred. Toss the shredded chicken with the BBQ sauce and set aside.
2. Make the dressing: Whisk together mayonnaise, buttermilk, chopped cilantro, lime juice, white vinegar, sugar, minced garlic, salt, cayenne, black pepper, cumin, and the reserved BBQ sauce. Adjust seasoning to taste and refrigerate until ready to serve.
3. Toss the salad: In a large bowl, combine chopped romaine, diced red onion, cilantro, corn, black beans, and tomatoes. Add about 1/2 cup of the dressing and toss gently, or serve the dressing on the side so everyone can add their preferred amount.
4. Garnish and serve: Top the dressed salad with the BBQ-coated chicken, cubed or shredded cheeses, and tortilla strips for crunch. Serve immediately.

Variations

This salad is very adaptable. Swap or add ingredients based on what you have on hand:

• Lettuce: Substitute romaine hearts with iceberg, mixed greens, or any leafy green you prefer.
• Dressing: If you don’t have all the dressing ingredients, a good ranch or a bottled creamy dressing will also pair nicely with the BBQ chicken.
• Toppings: Add cucumbers, bell peppers, or olives for more color and texture.

How to Store Leftover BBQ Chicken Salad

To keep leftovers crisp and fresh, follow these tips:

• Serve individually: If you plan to save portions, don’t dress the entire salad or add the tortilla strips. Dress only what you’re serving immediately.
• Store separately: Keep the salad greens and toppings in one airtight container and the dressing in another. Store in the refrigerator for 2–3 days. When ready to eat, combine and add the tortilla strips for the best texture.