A simple-to-make grilled BBQ chicken salad with a healthy avocado-cilantro dressing and lots of fresh veggies!I’ve mentioned it a few times before, but my sister worked for a bit at a local sandwich shop that is one of my all-time favorite places.
Before they added their new BBQ chicken salad to the menu, it was only by word of mouth that you knew to order it. Now it’s on their menu and ultra popular, but I was getting it for months before that happened.
It’s honestly the best BBQ chicken salad ever and this one is meant to replicate that! It’s got grilled BBQ chicken, tons of avocado, a roasted corn mix, black beans, cherry tomatoes and the yummiest avocado dressing that is healthier and takes minutes to make in the blender.
The written recipe for the salad may seem long and complicated, but I can assure you it’s not! The chicken is marinaded and flavored with only 2 ingredients (more on that in a second.) The dressing ingredients are all just blended together. And the actual salad ingredients don’t require too much veggie prep. ??
If you want a few more additions to the salad, definitely add them in. I’ve served this to company with some chopped red onion which pairs really well with the rest of the salad if you enjoy red onions. We’ve also added cheese before — shredded cheddar or cotija is best with this salad! You could also fry up (or buy) some tortilla strips which would add a fun crunch and flavor to the salad.
Okay so about that chicken: the chicken in this salad, it’s marinaded, grilled, and covered in a thick, sticky, delicious sauce all with just TWO ingredients. It’s also extremely simple and quick to do thanks to the new KC Masterpiece BBQ Sauce Mix and Dry Rubs. This mix can be used as a dry rub OR customized with liquid of your choice to marinade in. I call for orange juice to combine with the rub to make a delicious marinade!
They make the prep on the chicken so quick. You’ll just use one spice pack and whisk it with some orange juice. Remove 1/3 cup of that mixture and the rest becomes a marinade for the chicken. When you begin grilling the chicken, you’ll brush the reserved mixture over the chicken and use the remainder of the reserved mixture to top the finished grilled chicken. I love how simple and easy it is to have delicious marinated grilled BBQ chicken in this salad!
- 2 boneless skinless chicken breasts
- 1 package KC Masterpiece BBQ Sauce and Dry Rub Mix by dry salad dressings
- 1 cup orange juice
- 1 head of green lettuce
- 1 can (15 ounces) black beans
- 1 can (15 ounces) southwestern corn*
- 2 large ripe avocados reserve 1 half of 1 avocado for the dressing
- 1 pint grape tomatoes halved
- 1/4 cup chopped cilantro
- Optional: cheddar cheese chopped red onion
- 3/4 cup cilantro stems removed
- 1/2 jalapeno
- 1 tablespoon prepared ranch mix dry
- 3/4-1 cup full lowfat buttermilk
- 1 teaspoon minced garlic
- 1-2 limes (2 tablespoons lime juice and 1 tsp. zest)
- 1/2 large avocado (reserved from the salad)
- Salt and pepper
Remove any fat from the chicken breasts and pound to even thickness.
Remove one of the spice packets in the package and whisk it with 1 cup of orange juice. Remove 1/3 cup of the mixture and set aside.
Place the remainder of the mixture in a large bag with the chicken. Place in the fridge for at least 30 minutes and preferably longer up to 8 hours.
Once marinated, remove and discard the marinade. Grill the chicken until it registers 165 degrees F internally. While grilling, brush the chicken with HALF of the reserved sauce.
(Keep some of the sauce to top after the chicken is completely grilled through.)
Allow the chicken to rest 10 minutes, and chop. Toss the chicken pieces with that last bit of sauce.
Wash and THOROUGHLY dry the lettuce. Wet lettuce keeps the dressing from adhering properly. Chop the lettuce into very small bite sized pieces.
Drain and rinse the black beans and add to the lettuce.
Drain the corn and add to the lettuce.
Remove the pits of the avocados and thinly slice. I like to toss the slices with some lime juice to keep from browning. Add to salad.
Halve the tomatoes and toss them with the salad.
Chop the cilantro and add.
Combine all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust quantities to personal preferences.
I start with 3/4 cup buttermilk and increase if needed.
Remove stems of jalapeno for less of a kick.
*I get the canned southwestern corn (near other corn cans in the grocery store). It is a mix of corn, poblano peppers, and red pepper.
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This is a sponsored conversation written by me on behalf of KC Masterpiece. The opinions and text are all mine.