High-Protein BBQ Chicken Chopped Salad

When I want BBQ flavors but don't feel like firing up the grill, I love to make this BBQ Chicken Chopped Salad! It's perfect for using up any leftover cooked chicken you've got in your fridge, so most of the work is already done before you start. The dressing is my favorite part because it's part ranch, part BBQ sauce, so you get a smoky, creamy flavor in every single bite!

This chopped BBQ chicken salad is great for summer nights, lunch prep, and easy 4th of July Recipes when you want something colorful on the table. If you love a Southwest Chopped Salad or Caprese Chopped Salad, this has that same loaded, crunchy feel with a BBQ chicken twist!

Before You Get Started

A few quick prep choices make this BBQ chopped salad easier to toss and serve.

• Chicken shortcut: Rotisserie chicken, leftover grilled chicken, or any cooked, chopped chicken works here! You can also use leftover BBQ chicken from my BBQ Chicken Bowl recipe!
• Dressing shortcut: For a faster option, mix ¾ cup of your favorite ranch with ¼ cup barbecue sauce. Bolthouse Farms ranch is a great lighter option!
• Corn options: Fresh corn, canned corn, or defrosted frozen corn all work. Drain canned corn well so it doesn’t water down the salad. I've also used Blackened Corn or Grilled Corn for extra flavor!
• Use crisp romaine: Romaine holds up well to creamy dressing and saucy chicken, which makes it ideal for chopped salads. If you want a smokier flavor, try Grilled Romaine!

How to Make BBQ Chopped Salad

This salad comes together quickly once the dressing is mixed and the chicken is ready.

1. Make The BBQ Ranch Dressing

Whisk together the buttermilk, Greek yogurt, light sour cream, parsley, chives, garlic, lemon juice, salt, pepper, and barbecue sauce until smooth. Taste and adjust with more lemon, pepper, or barbecue sauce if needed.

Pro tip: Shake the buttermilk well before measuring so the dressing turns out smooth and evenly creamy.

2. Toss The BBQ Chicken

In a bowl, combine the chopped cooked chicken with barbecue sauce and lime juice. Taste and season with salt and pepper if needed.

3. Build The Salad

Add the chopped romaine, BBQ chicken, cherry tomatoes, corn, black beans, green onions, cilantro, salt, and pepper to a large bowl. Use a bowl with plenty of room so the salad can be tossed without smashing the lettuce.

Pro tip: Dry the romaine well after washing. Extra water makes the dressing slide off instead of coating the lettuce.

4. Dress And Toss

Pour the BBQ ranch dressing over the salad and toss until everything is coated. Taste once more and add extra salt, pepper, lime juice, or cilantro if the salad needs a little lift.

Pro tip: Start with part of the dressing, toss, then add more as needed. Chopped salads should be coated, not weighed down!

Recipe Tips and Tricks

These tips help you get the best texture and flavor from this BBQ chicken chopped salad.

• Chop everything small: Chopped salad is best when the lettuce, chicken, tomatoes, herbs, and toppings are bite-sized so every forkful gets a little of everything.
• Drain and rinse the beans: Rinsing canned black beans removes excess liquid and helps them taste cleaner in the salad.
• Balance the BBQ sauce: If your barbecue sauce is very sweet, add an extra squeeze of lime or lemon to keep the salad tasting fresh.
• Use warm or cold chicken: Cold chicken keeps the salad extra crisp, while slightly warm chicken makes it feel more like dinner. Avoid hot chicken since it can wilt the romaine.
• Add crunch at the end: Tortilla strips, crushed Baked Tortilla Chips, pepitas, or sunflower seeds are great if you want more texture.
• Make it spicy: Add chopped jalapenos, pickled jalapenos, chipotle powder, or hot sauce to the dressing for a smoky kick.
• Add more veggies: This salad is easy to bulk up with extra BBQ-friendly vegetables like diced bell peppers, cucumbers, shredded cabbage, avocado (or Grilled Avocados!), or radishes!
• Add cheese: Crumbled feta, shredded cheddar, pepper jack, Cotija, or queso fresco all work well with the BBQ chicken, corn, black beans, and creamy dressing.

Serving Ideas

This BBQ Chicken Chopped Salad is a full meal on its own, but it also fits right into a summer cookout spread with grilled sides and classic BBQ favorites.

• With grilled corn: Serve it with Easy Grilled Corn, Mexican Street Corn, or Healthy Mexican Street Corn Salad for a sweet, smoky side that works perfectly with BBQ chicken.
• With grilled vegetables: Add Easy Grilled Vegetables, Grilled Peppers, Grilled Cauliflower, or Grilled Radishes. For something super fresh, add a Grilled Watermelon Salad on the side!
• With summer slaws: Pair it with Best Healthy Coleslaw, Celery Ranch Coleslaw, or Pineapple Coconut Coleslaw for extra crunch on the BBQ table.
• With pasta salad: Add Ranch BLT Pasta Salad for a bigger cookout spread. The creamy ranch, bacon, tomatoes, and pasta fit right in with the BBQ ranch flavors in the chopped salad.
• With fresh corn and bean sides: Serve with Black Bean and Corn Salad or Corn Salsa if you want a side that can double as a chip dip or taco topping.
• With grilled fruit: Add Grilled Pineapple or Grilled Fruit Kabobs for something sweet, juicy, and very cookout-friendly.

Storage & Reheating

Here’s how to store the salad so the lettuce keeps the best texture.

• Storage: Store the chicken, dressing, lettuce, and toppings separately in airtight containers for up to 3 days. Once tossed, the salad is best eaten the same day.
• Freezer: Do not freeze the assembled salad. You can freeze cooked plain chicken separately, then thaw it and toss it with BBQ sauce and lime before serving.
• Leftovers: Turn extra components into wraps, rice bowls, stuffed pitas, or lettuce cups. Keep the dressing separate until serving so the greens stay crisp.