Description
A flavorful and easy BBQ Chicken Salad featuring tender shredded chicken cooked low and slow in barbecue sauce, layered over fresh romaine lettuce, black beans, corn, cherry tomatoes, cheese, and a hint of cilantro. Perfect for a quick, satisfying meal with a delightful mix of smoky, savory, and fresh flavors.
Ingredients
Scale
Chicken and Sauce
- 3 boneless skinless chicken breasts
- 1 ½ cups barbecue sauce
- Salt and pepper, to taste
Salad Base
- 4 hearts Romaine lettuce, rinsed then chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 bag (10 ounces) frozen corn, cooked
- 1 cup sliced cherry tomatoes
- 1 cup shredded Colby Jack cheese
- ¼ cup chopped red onion
- ½ cup cilantro, chopped
Toppings and Dressing
- Tortilla strips, for topping
- Additional barbecue sauce, optional
- Salad dressing of choice (recommend ranch dressing)
Instructions
- Cook the BBQ Chicken: Place the chicken breasts in a lightly greased crock pot. Season lightly with salt and pepper. Cover with the lid and cook on low heat for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred and Sauce the Chicken: Remove the chicken carefully from the crock pot and place in a large bowl. Using two forks, shred the chicken into bite-sized pieces. Pour 1 ½ cups of barbecue sauce over the shredded chicken and toss thoroughly to coat every piece in sauce.
- Prepare Salad Ingredients: Make sure the romaine lettuce is rinsed and chopped. Cook the frozen corn according to package instructions. Drain and rinse the black beans. Slice the cherry tomatoes and chop the red onion and cilantro.
- Assemble the Salad: In a large salad bowl or individual bowls, add the chopped romaine lettuce as the base. Layer the salad with barbecue chicken, black beans, cooked corn, cherry tomatoes, shredded cheese, red onion, and cilantro.
- Add Toppings and Dressing: Sprinkle the salad generously with tortilla strips. Add extra barbecue sauce if desired, and drizzle with your favorite salad dressing, ranch dressing works beautifully here.
- Mix and Serve: Gently toss the salad to combine all ingredients evenly. Serve immediately and enjoy a refreshing, smoky, and hearty BBQ Chicken Salad.
Notes
- Cooking chicken in a crock pot ensures tender, juicy meat that easily shreds.
- Use your preferred type of barbecue sauce – smoky, spicy, or sweet to customize flavor.
- Make sure to cook the frozen corn fully to bring out sweetness and texture.
- Tortilla strips add a delightful crunch – substitute with crushed tortilla chips if desired.
- This salad can be served warm or cold depending on preference.
- Leftover salad can be refrigerated for up to two days, but add tortilla strips just before serving to keep them crisp.
