This Summer BBQ Chicken Chopped Salad is everything you want in a warm-weather meal—juicy grilled BBQ chicken, sweet grilled corn, crisp romaine lettuce, black beans, juicy tomatoes, cheddar cheese, and a homemade honey mustard vinaigrette. It’s colorful, satisfying, and perfect for backyard barbecues, weeknight dinners, or meal prep lunches.
Why You’ll Love This Recipe
- Loaded with fresh summer vegetables and grilled chicken.
- Sweet, smoky, tangy, and crunchy in every bite.
- Perfect for cookouts, picnics, and family dinners.
- High in protein and packed with fresh ingredients.
- Homemade honey mustard vinaigrette comes together in minutes.
- Great for meal prep and leftovers.
Ingredients
For the Salad
- 1 pound boneless, skinless chicken breasts
- Kosher salt and black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon brown sugar
- 2 ears sweet corn
- ½ cup BBQ sauce
- 8 cups romaine lettuce, chopped
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, chopped or halved
- ⅔ cup grated white cheddar cheese
- ½ cup pickled onions
- ⅓ cup sliced green onions
- 3 tablespoons chopped fresh chives
Honey Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
Instructions
- Preheat the grill to high heat.
- Pat the chicken dry and season both sides with salt and pepper.
- In a small bowl, combine the smoked paprika, garlic powder, and brown sugar. Sprinkle the seasoning evenly over the chicken.
- Place the chicken on the hot grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
- Grill the corn alongside the chicken, turning occasionally until lightly charred on all sides.
- During the final few minutes of cooking, brush the chicken generously with BBQ sauce. Flip and brush several times to create a caramelized glaze.
- Remove the chicken and corn from the grill. Let the chicken rest for 5 to 10 minutes before slicing. Once the corn is cool enough to handle, cut the kernels from the cobs.
- To prepare the honey mustard vinaigrette, whisk together the apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until smooth.
- In a large serving bowl, combine the chopped romaine lettuce with a pinch of salt and pepper.
- Add the black beans, cherry tomatoes, cheddar cheese, pickled onions, green onions, chives, and grilled corn.
- Slice or chop the grilled BBQ chicken and place it on top of the salad.
- Drizzle generously with the honey mustard vinaigrette and toss just before serving. This Summer BBQ Chicken Chopped Salad is best enjoyed fresh while the chicken is still slightly warm.
Tips & Tricks
- Let the chicken rest before slicing to keep it juicy.
- Fresh grilled corn adds the best smoky flavor, but frozen corn works in a pinch.
- Chop all ingredients into similar-sized pieces for the perfect bite.
- Use your favorite BBQ sauce for a personalized flavor.
- Add sliced avocado for extra creaminess.
- Prepare the dressing a day ahead for even better flavor.
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High Protein, Gluten-Free (use a gluten-free BBQ sauce if needed)
Notes
- Swap white cheddar for Monterey Jack or pepper jack cheese.
- Turkey bacon can be added for extra smoky flavor if desired.
- Add diced avocado just before serving.
- Leftover grilled chicken works wonderfully in this recipe.
- Serve with crusty bread or grilled garlic bread for a complete meal.
Nutrition (Approximate Per Serving)
- Calories: 565
- Protein: 35g
- Carbohydrates: 24g
- Fat: 37g
- Fiber: 6g
- Sugar: 14g
- Sodium: 640mg
FAQ
Can I make Summer BBQ Chicken Chopped Salad ahead of time?
Yes. Store the dressing separately and toss everything together just before serving to keep the lettuce crisp.
Can I use rotisserie chicken?
Absolutely. Toss shredded rotisserie chicken with BBQ sauce for a quick shortcut.
What other vegetables can I add?
Avocado, cucumber, bell peppers, roasted poblano peppers, and radishes all make excellent additions.
How long does the dressing last?
The honey mustard vinaigrette keeps well in an airtight container in the refrigerator for up to one week.
Can I make this salad dairy-free?
Yes. Simply omit the cheddar cheese or replace it with your favorite dairy-free cheese.
Storage
Refrigerator: Store leftover salad without dressing in an airtight container for up to 3 days. Keep the dressing in a separate jar.
Freezer: The grilled chicken can be frozen for up to 2 months, but the assembled salad should not be frozen.
Reheating: Warm the chicken gently before serving over freshly chopped salad.
Similar Recipes
Summer BBQ Chicken Chopped Salad
Ingredients
For the Salad
- 1 pound boneless skinless chicken breasts
- Kosher salt and black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon brown sugar
- 2 ears sweet corn
- ½ cup BBQ sauce
- 8 cups romaine lettuce chopped
- 1 cup black beans drained and rinsed
- 1 cup cherry tomatoes chopped or halved
- ⅔ cup grated white cheddar cheese
- ½ cup pickled onions
- ⅓ cup sliced green onions
- 3 tablespoons chopped fresh chives
Honey Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves finely minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
Instructions
- Preheat the grill to high heat.
- Pat the chicken dry and season both sides with salt and pepper.
- In a small bowl, combine the smoked paprika, garlic powder, and brown sugar. Sprinkle the seasoning evenly over the chicken.
- Place the chicken on the hot grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
- Grill the corn alongside the chicken, turning occasionally until lightly charred on all sides.
- During the final few minutes of cooking, brush the chicken generously with BBQ sauce. Flip and brush several times to create a caramelized glaze.
- Remove the chicken and corn from the grill. Let the chicken rest for 5 to 10 minutes before slicing. Once the corn is cool enough to handle, cut the kernels from the cobs.
- To prepare the honey mustard vinaigrette, whisk together the apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until smooth.
- In a large serving bowl, combine the chopped romaine lettuce with a pinch of salt and pepper.
- Add the black beans, cherry tomatoes, cheddar cheese, pickled onions, green onions, chives, and grilled corn.
- Slice or chop the grilled BBQ chicken and place it on top of the salad.
- Drizzle generously with the honey mustard vinaigrette and toss just before serving. This Summer BBQ Chicken Chopped Salad is best enjoyed fresh while the chicken is still slightly warm.
Notes
- Swap white cheddar for Monterey Jack or pepper jack cheese.
- Turkey bacon can be added for extra smoky flavor if desired.
- Add diced avocado just before serving.
- Leftover grilled chicken works wonderfully in this recipe.
- Serve with crusty bread or grilled garlic bread for a complete meal
Conclusion
This Summer BBQ Chicken Chopped Salad is the ultimate fresh summer meal, combining smoky grilled chicken, sweet corn, crisp vegetables, creamy cheddar, and a homemade honey mustard vinaigrette. It’s easy enough for busy weeknights, impressive enough for entertaining, and hearty enough to satisfy the whole family.