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Summer BBQ Chicken Chopped Salad

Summer BBQ Chicken Chopped Salad features grilled BBQ chicken, sweet corn, fresh vegetables, cheddar cheese, and honey mustard vinaigrette.
Ready in about 40 minutes.
Perfect for summer lunches, cookouts, and easy family dinners
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Prep Time 20 minutes
Course Salad
Cuisine American

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