Barbecue Chicken Salad with Beans and Avocado

This Barbecue Chicken Salad is loaded with smoky chicken thighs, chickpeas, sweet corn, tomatoes, creamy avocado, and fresh mozzarella tossed in a tangy BBQ dressing. It’s high in protein, easy to prep ahead, and sturdy enough to last several days in the fridge without getting soggy.

I’ve included substitutions, variations, and a few tips along the way. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

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Honey BBQ Chicken Dense Bean Salad

My BBQ chicken salad ingredients are based on what I had in my fridge. This recipe is about as uncomplicated as it gets. You can easily swap out some of the ingredients for what you have, or make it as is. It’s a great “clean out the fridge” opportunity to reduce food waste.

Beans are a staple around here – I always have some in the pantry. They’re an inexpensive way to bulk up vegetables and leftover chicken into an actual meal. I’ve been making easy lunches like this for nearly a decade – this Mediterranean chicken bowl is a fan favorite, as well as these chicken fajita bowls.

Barbecue Chicken Salad Ingredients

• Grape tomatoes – I like to use these tiny tomatoes so I can either leave them whole or cut them in half.
• Avocado – Avocado rounds everything out and adds creaminess.
• Mozzarella Pearls – These tiny balls of mozzarella are the perfect size for this salad – no chopping involved.
  • Substitutions: You can also buy a ball of mozzarella and cube it up, or use any cubed up cheese you like – Colby jack, Monterrey jack, sharp cheddar or pepper jack.
• Corn – I use fresh corn when it’s in season. Try grilling it – this reinforces the smoky flavors from the BBQ sauce and chicken.
• Scallions – Raw onion can have a sharp flavor; scallions give this barbecue chicken salad a light oniony flavor without being overwhelming.
• Chicken thighs – Boneless, skinless chicken thighs are coated in a smoky seasoning, then sautéed or grilled.
• Celery – I love the crunch of celery, plus it gives the salad a bit of herbaceous flavor. If you don’t care for it, you can omit it, or swap for another crunchy vegetable like jicama.
• Chickpeas – Legumes are a source of fiber and protein, and bonus – they are cheap.
  • Substitutions: White beans (cannellini) or black beans are great swaps.
• Lemon – Lemon cuts through the sweetness of the BBQ sauce and keeps the salad from feeling heavy.
  • Substitution: Use lime instead of lemons.

BBQ Salad Dressing

• BBQ sauce – Use your favorite barbecue sauce, store-bought or homemade BBQ sauce.
• Mayonnaise – Mayo helps the dressing cling to everything.
  • Substitution: Swap out Greek yogurt for mayo if you prefer.
• Honey – A small amount of honey balances the acidity of the lemon.
• Lemon – Citrus cuts through the sweetness of the honey and balances the flavors.
• Garlic powder – You can use fresh garlic if you like, or roasted garlic as well.
• Salt & Pepper

How to make

Here’s a quick summary of how to make BBQ chicken salad. Please see the recipe card at the bottom of this post for the full recipe. 

1. Season and cook the chicken thighs. Set aside to rest.
2. Drain and rinse the chickpeas, then chop the celery, tomatoes, scallions, avocado, and cooled chicken.
3. Whisk together the BBQ sauce ingredients until smooth and pourable.
4. Add everything to a large bowl and toss gently with the dressing until evenly coated. Serve immediately, or refrigerate.

How to Meal Prep This BBQ Chicken Chopped Salad

• Let everything cool completely before assembling – Before packing up, everything MUST be room temperature or cold. Trapped steam = condensation = soggy bowls.
• Use sturdy ingredients as a base – Chicken and chickpeas hold up well for several days and should go on the bottom.
• Add delicate ingredients later – Avocados are best added the day you eat.

Barbecue Chicken Salad FAQ’s

Make It Your Way (Easy Variations)

• Dairy-free → Skip cheese, add extra vegetables instead.
• Vegetarian → Add extra chickpeas or cannellini beans instead of chicken.
• Make it spicier → If you prefer it spicy, add a bit of hot sauce to the dressing, or a diced jalapeño.
• Higher protein → Use Greek yogurt instead of mayo in the dressing.
• More crunch → Add pepitas or crispy tortilla strips on top.

Tips for the Best BBQ Chicken Bean Salad

• Let the chicken cool before mixing so the mozzarella doesn’t melt.
• Add avocado just before serving, especially if meal prepping.
• Don’t overdress it. Start light, add more if needed. This prevents it from being goopy – no one wants that.

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