Introduction
Craving a vibrant, flavorful salad that’s hearty enough to be a meal? Amy’s Barbecue Chicken Salad is the perfect choice! This colorful dish combines juicy grilled chicken, crisp lettuces, sweet corn, black beans, and crunchy French fried onions, all brought together with a tangy ranch-barbecue dressing. Ideal for summer barbecues, quick weeknight dinners, or meal prep, this salad is fresh, satisfying, and packed with bold flavors. Curious about how to create this crowd-pleasing dish? Let’s dive into this simple recipe that’s sure to become a favorite!
Overview: Why Amy’s Barbecue Chicken Salad Is Special
Amy’s Barbecue Chicken Salad is a delightful blend of textures and tastes, offering the smoky, savory goodness of grilled chicken alongside the freshness of vegetables and the crunch of fried onions. The unique ranch-barbecue dressing adds a creamy, tangy kick that ties everything together, making each bite a perfect balance of sweet, savory, and crisp. This recipe is easy to prepare, highly customizable, and great for feeding a crowd, making it a versatile option for casual gatherings or healthy meals at home.
- Time Requirement:
- Prep: 15 minutes
- Grilling: 12 minutes
- Total: About 27 minutes
- Difficulty Level: Easy. Involves basic grilling and chopping, suitable for beginners.
- Why It’s Special: This recipe serves 8, offers a bold barbecue flavor, and is a complete meal. It’s budget-friendly, great for summer, and ideal for salad lovers.
Essential Ingredients
This salad comes together with ingredients that create a fresh, hearty dish. Here’s what you need and why each matters:
- Skinless, Boneless Chicken Breast Halves (2): Provide lean protein and a smoky, grilled flavor.
- Red Leaf Lettuce (1 head, rinsed and torn): Adds vibrant color and a tender, slightly sweet base.
- Green Leaf Lettuce (1 head, rinsed and torn): Contributes crispness and a mild flavor.
- Fresh Tomato (1, chopped): Brings juicy, bright acidity.
- Cilantro (1 bunch, chopped): Infuses a fresh, herbaceous note.
- Whole Kernel Corn (15.25 oz can, drained): Adds sweet, crunchy bursts.
- Black Beans (15 oz can, drained): Provide earthy flavor and protein for heartiness.
- French Fried Onions (2.8 oz can): Offer a crispy, savory crunch.
- Ranch Dressing (½ cup): Creates a creamy, tangy base for the dressing.
- Barbecue Sauce (½ cup): Adds smoky, sweet depth to the dressing.
Substitutions and Variations
- Chicken: Use grilled chicken thighs, rotisserie chicken, or plant-based chicken for a vegetarian option.
- Lettuce: Swap for romaine, spinach, or mixed greens for different textures.
- Tomato: Use cherry tomatoes, grape tomatoes, or roasted red peppers for a twist.
- Cilantro: Substitute with parsley or basil if cilantro isn’t preferred.
- Corn: Replace with fresh grilled corn kernels or frozen corn (thawed).
- Black Beans: Use pinto beans, kidney beans, or chickpeas.
- French Fried Onions: Swap for crushed tortilla chips or toasted nuts for crunch.
- Dressing: Adjust the ranch-to-barbecue sauce ratio (e.g., ¾ cup ranch, ¼ cup barbecue for milder flavor) or use a spicy barbecue sauce for heat.
- Gluten-Free: Ensure French fried onions and barbecue sauce are gluten-free.
- Add-Ins: Include avocado, shredded cheddar, or bell peppers for extra flavor.
Step-by-Step Instructions
Follow these steps to create Amy’s Barbecue Chicken Salad that’s fresh, flavorful, and satisfying:
- Preheat the Grill:
- Preheat your grill to high heat (about 400–450°F/200–230°C).
- Lightly oil the grate to prevent sticking.
- Grill the Chicken:
- Place 2 skinless, boneless chicken breast halves on the preheated grill.
- Cook for about 6 minutes per side, or until the juices run clear and an instant-read thermometer inserted into the center reads at least 165°F (74°C).
- Remove from the grill, let cool slightly (5–10 minutes), and slice into thin strips or bite-sized pieces.
- Prepare the Salad:
- In a large mixing bowl, combine 1 head torn red leaf lettuce, 1 head torn green leaf lettuce, 1 chopped fresh tomato, 1 bunch chopped cilantro, 15.25 oz drained whole kernel corn, and 15 oz drained black beans.
- Toss gently to mix the ingredients evenly.
- Assemble the Salad:
- Top the salad mixture with the sliced grilled chicken.
- Sprinkle 2.8 oz French fried onions evenly over the top for crunch.
- Make the Dressing:
- In a small bowl, whisk together ½ cup ranch dressing and ½ cup barbecue sauce until smooth and well combined.
- Serve:
- Serve the dressing on the side as a dipping sauce for individual portions, or drizzle over the salad and toss to coat lightly for a fully dressed salad.
- Divide into 8 portions and serve immediately for the freshest texture.
Cooking Tips
- Even Chicken Cooking: Pound chicken breasts to an even thickness (about ½-inch) for uniform grilling.
- Prevent Sticking: Oil the grill grate well and avoid moving the chicken too soon to ensure clean grill marks.
- Crisp Lettuce: Rinse and dry lettuce thoroughly (use a salad spinner) to prevent a watery salad.
- Customize Dressing: Taste the dressing and adjust with more ranch for creaminess or barbecue sauce for smokiness.
- Keep Onions Crunchy: Add French fried onions just before serving to maintain their crisp texture.
Assembly: Building the Perfect Barbecue Chicken Salad
This salad is all about layering fresh, vibrant ingredients with bold flavors for a satisfying meal. Here’s how to make it shine:
- Salad Base:
- Tear lettuce into bite-sized pieces for easy eating and a rustic look.
- Toss vegetables and beans gently to distribute colors and textures evenly.
- Chicken and Toppings:
- Slice chicken thinly for even distribution and easy bites.
- Sprinkle French fried onions sparingly to add crunch without overwhelming the salad.
- Dressing:
- Serve dressing on the side for customizable flavor, or toss lightly to coat without making the salad soggy.
- Drizzle sparingly if dressing the whole salad to keep the lettuce crisp.
- Presentation Tips:
- Serve in a large, shallow bowl to showcase the colorful ingredients and golden onions.
- Garnish with extra cilantro leaves or a sprinkle of smoked paprika for a vibrant touch.
- Pair with cornbread, garlic bread, or iced tea for a complete barbecue-inspired meal.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh but can be prepped or stored with care:
- Refrigerator: Store undressed salad components (lettuce, vegetables, beans, chicken) separately in airtight containers in the fridge for up to 3 days. Store dressing in a separate container for up to 1 week. Add French fried onions just before serving to maintain crunch.
- Freezer: Not recommended for the salad base due to the lettuce, but cooked chicken can be frozen for up to 2 months. Thaw in the fridge overnight before using.
- Make-Ahead: Grill chicken and chop vegetables up to 1 day in advance; store separately in the fridge. Prepare dressing up to 3 days ahead. Assemble just before serving to keep ingredients fresh.
- Serving Tip: Serve chilled or at room temperature, ensuring the lettuce stays crisp and the onions remain crunchy.
Recipe Variations
Get creative with these fun twists to make the salad your own:
- Southwest Barbecue Salad: Add ½ cup diced avocado and ¼ cup shredded cheddar, and swap cilantro for green onions.
- Spicy Barbecue Salad: Use a spicy barbecue sauce and add 1 sliced jalapeño for heat.
- Mediterranean Barbecue Salad: Replace black beans with chickpeas, add feta cheese, and swap barbecue sauce for a balsamic vinaigrette.
- Low-Carb Barbecue Salad: Omit corn and French fried onions, and use a low-carb barbecue sauce.
- Gluten-Free Version: Ensure barbecue sauce and French fried onions are gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 8, with dressing):
- Calories: 300 kcal
- Protein: 15 g
- Fat: 15 g
- Carbohydrates: 25 g
- Sugar: 10 g
- Sodium: 600 mg
- Note: Values are approximate and depend on specific brands and dressing amount.
Conclusion
Amy’s Barbecue Chicken Salad is the ultimate fresh, flavorful meal, offering a perfect blend of grilled chicken, crisp lettuce, sweet corn, black beans, and a tangy ranch-barbecue dressing in every bite. With its easy preparation, bold flavors, and crowd-pleasing appeal, it’s a must-try for summer barbecues, weeknight dinners, or meal prep. This recipe is so versatile and satisfying, you’ll want to make it a regular in your menu rotation. So fire up the grill, toss that salad, and get ready to enjoy a dish that’s pure barbecue bliss!
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Amy’s Barbecue Chicken Salad
Description
Craving a vibrant, flavorful salad that’s hearty enough to be a meal? Amy’s Barbecue Chicken Salad is the perfect choice! This colorful dish combines juicy grilled chicken, crisp lettuces, sweet corn, black beans, and crunchy French fried onions, all brought together with a tangy ranch-barbecue dressing.
Ingredients
This salad comes together with ingredients that create a fresh, hearty dish. Here’s what you need and why each matters:
-
Skinless, Boneless Chicken Breast Halves (2): Provide lean protein and a smoky, grilled flavor.
-
Red Leaf Lettuce (1 head, rinsed and torn): Adds vibrant color and a tender, slightly sweet base.
-
Green Leaf Lettuce (1 head, rinsed and torn): Contributes crispness and a mild flavor.
-
Fresh Tomato (1, chopped): Brings juicy, bright acidity.
-
Cilantro (1 bunch, chopped): Infuses a fresh, herbaceous note.
-
Whole Kernel Corn (15.25 oz can, drained): Adds sweet, crunchy bursts.
-
Black Beans (15 oz can, drained): Provide earthy flavor and protein for heartiness.
-
French Fried Onions (2.8 oz can): Offer a crispy, savory crunch.
-
Ranch Dressing (½ cup): Creates a creamy, tangy base for the dressing.
-
Barbecue Sauce (½ cup): Adds smoky, sweet depth to the dressing.
Substitutions and Variations
-
Chicken: Use grilled chicken thighs, rotisserie chicken, or plant-based chicken for a vegetarian option.
-
Lettuce: Swap for romaine, spinach, or mixed greens for different textures.
-
Tomato: Use cherry tomatoes, grape tomatoes, or roasted red peppers for a twist.
-
Cilantro: Substitute with parsley or basil if cilantro isn’t preferred.
-
Corn: Replace with fresh grilled corn kernels or frozen corn (thawed).
-
Black Beans: Use pinto beans, kidney beans, or chickpeas.
-
French Fried Onions: Swap for crushed tortilla chips or toasted nuts for crunch.
-
Dressing: Adjust the ranch-to-barbecue sauce ratio (e.g., ¾ cup ranch, ¼ cup barbecue for milder flavor) or use a spicy barbecue sauce for heat.
-
Gluten-Free: Ensure French fried onions and barbecue sauce are gluten-free.
-
Add-Ins: Include avocado, shredded cheddar, or bell peppers for extra flavor.
Instructions
-
Preheat the Grill:
-
Preheat your grill to high heat (about 400–450°F/200–230°C).
-
Lightly oil the grate to prevent sticking.
-
-
Grill the Chicken:
-
Place 2 skinless, boneless chicken breast halves on the preheated grill.
-
Cook for about 6 minutes per side, or until the juices run clear and an instant-read thermometer inserted into the center reads at least 165°F (74°C).
-
Remove from the grill, let cool slightly (5–10 minutes), and slice into thin strips or bite-sized pieces.
-
-
Prepare the Salad:
-
In a large mixing bowl, combine 1 head torn red leaf lettuce, 1 head torn green leaf lettuce, 1 chopped fresh tomato, 1 bunch chopped cilantro, 15.25 oz drained whole kernel corn, and 15 oz drained black beans.
-
Toss gently to mix the ingredients evenly.
-
-
Assemble the Salad:
-
Top the salad mixture with the sliced grilled chicken.
-
Sprinkle 2.8 oz French fried onions evenly over the top for crunch.
-
-
Make the Dressing:
-
In a small bowl, whisk together ½ cup ranch dressing and ½ cup barbecue sauce until smooth and well combined.
-
-
Serve:
-
Serve the dressing on the side as a dipping sauce for individual portions, or drizzle over the salad and toss to coat lightly for a fully dressed salad.
-
Divide into 8 portions and serve immediately for the freshest texture.
-
Cooking Tips
-
Even Chicken Cooking: Pound chicken breasts to an even thickness (about ½-inch) for uniform grilling.
-
Prevent Sticking: Oil the grill grate well and avoid moving the chicken too soon to ensure clean grill marks.
-
Crisp Lettuce: Rinse and dry lettuce thoroughly (use a salad spinner) to prevent a watery salad.
-
Customize Dressing: Taste the dressing and adjust with more ranch for creaminess or barbecue sauce for smokiness.
-
Keep Onions Crunchy: Add French fried onions just before serving to maintain their crisp texture.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes! Use rotisserie chicken or leftover grilled chicken to save time. Shred or slice and add to the salad without grilling.
Q: Is this salad very heavy?
A: It’s hearty due to the chicken, beans, and dressing but lightened by the lettuce and vegetables. Use less dressing or swap beans for extra greens for a lighter version.
Q: Why is my salad soggy?
A: Sogginess can occur from wet lettuce or dressing added too early. Dry lettuce thoroughly and add dressing and onions just before serving.
Q: Can I make this without a grill?
A: Yes! Cook chicken on a stovetop grill pan, in a skillet over medium heat (6–8 minutes per side), or bake at 375°F (190°C) for 20–25 minutes until 165°F (74°C).
Q: How do I store leftovers?
A: Store undressed components separately in the fridge for up to 3 days; keep dressing and onions separate. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use plant-based chicken, vegan ranch dressing, and vegan barbecue sauce; swap French fried onions for crushed tortilla chips or toasted nuts.