BBQ Chicken Chopped Salad (Print-Friendly Version)

Grilled chicken, fresh veggies, and cheddar come together in a barbecue-inspired chopped salad.

# What You’ll Need to Make This:

01 - 3–4 boneless, skinless chicken breasts

02 - 1 cup (240 ml) barbecue sauce

03 - Salt, to taste

04 - Freshly ground black pepper, to taste

05 - 6 cups (360 g) chopped romaine lettuce

06 - 1 cup (120 g) sliced cucumber

07 - 1 cup (150 g) cherry tomatoes, halved

08 - ½ cup (60 g) thinly sliced red onion

09 - 1 cup (110 g) shredded cheddar cheese

10 - ½ cup (120 ml) ranch dressing

01 - Preheat grill to medium-high heat. Pat chicken breasts dry and season both sides evenly with salt and freshly ground black pepper.

02 - Grill chicken for 6–8 minutes per side until internal temperature reaches 75°C and surface is lightly charred.

03 - Brush both sides of grilled chicken with barbecue sauce. Return to grill and cook for 1 minute per side to caramelize the sauce.

04 - Transfer chicken to a board and allow to rest for 5 minutes. Slice into strips against the grain.

05 - In a large mixing bowl, combine chopped romaine, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and sliced chicken.

06 - Top with shredded cheddar cheese and drizzle evenly with ranch dressing. Gently toss to combine and serve immediately.

01 - Marinate chicken in barbecue sauce overnight for deeper flavor prior to grilling.

02 - Consider adding sliced avocado or crispy tortilla strips for additional texture and richness.