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BBQ Chicken Salad with Cilantro Lime Dressing Recipe

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4 from 7 reviews

A vibrant and flavorful BBQ Chicken Salad featuring grilled chicken breasts glazed with tangy BBQ sauce, charred corn, creamy avocado, fresh cherry tomatoes, and black beans, all served on a bed of crisp green leaf lettuce. Complemented by a zesty cilantro lime dressing made with fresh herbs and a hint of smoky spices, this salad is a perfect light yet satisfying meal for any season.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Salad

  • 2 (6 oz.) boneless skinless chicken breasts
  • Salt & pepper to season
  • 1/2 cup favorite BBQ sauce
  • 1 ear of corn, shucked
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced red onion
  • 1/2 cup low sodium black beans, drained and rinsed
  • 6 cups chopped green leaf lettuce

For the Cilantro Lime Dressing

  • 1 tablespoon shallots
  • 1 garlic clove
  • 1 cup fresh cilantro
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika

Instructions

  1. Preheat the Grill: Heat the grill to medium-high heat, approximately 350-400 degrees Fahrenheit, preparing it for cooking the chicken and corn.
  2. Season the Chicken: Season both sides of the chicken breasts with salt and pepper evenly to enhance flavor.
  3. Prepare the Grill Grates: Spray the grill grates with cooking spray or rub them with an olive oil-soaked rag to prevent sticking.
  4. Grill Corn: Place the ear of corn on the grill and cook for 2 minutes per side, just long enough to develop a slight char. Remove from heat after grilling.
  5. Grill Chicken: Place the chicken breasts on the grill and cook for 4 minutes per side. During the last few minutes of grilling, brush BBQ sauce over both sides of each chicken breast, continuing to grill for 1-2 more minutes per side until the chicken is cooked through and no longer pink inside.
  6. Rest and Slice Chicken & Prepare Corn: Remove the chicken and corn from the grill and let the chicken rest for 5 minutes. Then slice the chicken breasts and cut the kernels off the corn cob.
  7. Make the Cilantro Lime Dressing: In a food processor, combine shallots, garlic, fresh cilantro, lime juice, red wine vinegar, honey, Dijon mustard, sea salt, cumin, and smoked paprika. Pulse until the cilantro and shallots are finely chopped. Slowly add olive oil while pulsing until the dressing emulsifies and oil and vinegar no longer separate. Set aside.
  8. Assemble the Salad: In a large bowl, place the chopped green leaf lettuce as the base. Arrange sliced BBQ chicken, grilled corn kernels, halved cherry tomatoes, rinsed black beans, sliced avocado, and red onion on top. Serve the salad with the cilantro lime dressing on the side.

Notes

  • You can substitute grilled chicken breasts with rotisserie chicken if preferred, though grilling adds a smoky flavor.
  • Adjust the amount of BBQ sauce based on your personal taste and desired sweetness or tanginess.
  • For a spicier kick, add a pinch of cayenne pepper to the dressing.
  • This salad can be made ahead by prepping the dressing and chopping vegetables; grill chicken and corn just before serving.
  • Use low sodium black beans to control the salt content in the salad.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://monicarecipes.com/bbq-chicken-salad-with-cilantro-lime-dressing-recipe/