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Barbecue chicken salad in a shallow white bowl with a tea towel beside the bowl.
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Barbecue Chicken Salad

Barbecue chicken dense bean salad with chickpeas, avocado, mozzarella, and vegetables tossed in a creamy BBQ dressing.
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Chicken and turkey recipes
Cuisine: American
Servings: 6 servings
Calories: 331kcal
Author: Cheryl Bennett

Ingredients

Salad Ingredients

  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 lb. boneless skinless chicken thighs
  • 1 can chickpeas (garbanzo beans) drained and rinsed / 15oz. can
  • 1 avocado peeled and diced
  • 2 stalks celery diced
  • 3 ears corn cut off the cob, or about 1 ½ cups
  • 1 cup grape tomatoes cut in half
  • ¾ cup mozzarella pearls or cubed fresh mozzarella
  • 1 bunch scallions (green onions) finely sliced
  • 1 tablespoon lemon zest

BBQ Dressing Ingredients

  • ⅓ cup mayonnaise *I used Kewpie
  • ⅓ cup BBQ sauce store-bought or homemade
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Instructions

  • In a small bowl, combine paprika, onion powder, chili powder, garlic powder, pepper, and salt. Season both sides of the chicken thighs.
    Heat a large sauté pan over medium heat. Once pan is hot, add seasoned chicken to the pan, and cook for 6 minutes on each side. Remove from heat, and set aside to cool.
  • While chicken is cooling, drain and rinse the chickpeas, and chop tomatoes, celery, avocado, and scallions. Cut the corn off the cob, if using fresh corn.
    Add vegetables to a large mixing bowl. Add lemon zest to bowl. When chicken has cooled, chop into bite-sized pieces, or thin strips, and add to the bowl.
  • Combine dressing ingredients in a small mixing bowl, and whisk until completely smooth.
  • Add remaining ingredients to the bowl, and gently toss until everything is well combined, and coated in dressing. Serve immediately, or store in an airtight container in the refrigerator.

Notes

  • To prevent avocados from oxidizing (turning brown), toss them in a bowl of water with a squeeze of lemon juice. Acidulated water is also great to keep apples from turning brown.
  • This salad will stay fresh, stored in an airtight container, in the fridge, for up to 4 days.
  • If you want to add some greens, you can serve this on a bed of your favorite lettuce.

Nutrition

Calories: 331kcal | Carbohydrates: 18g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 794mg | Potassium: 500mg | Fiber: 3g | Sugar: 13g | Vitamin A: 589IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 1mg