BBQ Chicken Salad
Why this recipe works
- Ready quickly: Grilling the chicken while preparing the vegetables keeps the whole salad practical for a fast lunch or light dinner.
- Balanced smoky dressing: Apple cider vinegar cuts through the sweetness of the barbecue sauce, giving the dressing a sharper, fresher finish.
- Fresh, crisp contrast: Romaine, sweetcorn and cherry tomatoes keep the salad crunchy and juicy against the warm sliced chicken and cheddar.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the chicken rest briefly after grilling so the juices settle before it is sliced.
- Toss at the last minute: Dress the romaine just before serving to keep the leaves crisp rather than weighed down.
Make-ahead tips
- Keep the dressing separate: If preparing ahead, store the salad ingredients and barbecue dressing separately in the fridge for the best texture.
- Prep the vegetables early: The onion, tomatoes and sweetcorn can be prepared in advance, then combined with the lettuce and chicken when ready to eat.
Ingredient notes
- Adjust the tang: Use a little extra vinegar if the barbecue sauce is particularly sweet, or reduce it slightly for a softer dressing.
- Choose crisp lettuce: Romaine works well because it holds its structure against the smoky dressing better than softer salad leaves.
Equipment you'll need
Ingredients
Instructions
- Heat a grill to medium-high. Rub the chicken with the olive oil and black pepper.
- Grill the chicken for 5 to 7 minutes per side, until nicely marked and cooked through. Rest for 5 minutes, then slice.
- Meanwhile, whisk the barbecue sauce with the apple cider vinegar in a large bowl to make a smoky dressing. Thinly slice the red onion, halve the cherry tomatoes, and drain the sweetcorn if needed.
- Tear the romaine into bite-sized pieces and add to the bowl with the sweetcorn, tomatoes and red onion. Toss well, then add the sliced chicken and toss again just before serving.
- Shave or grate the cheddar over the top and serve straight away.
Recipe notes
Tips
- For the juiciest chicken, take it off the heat as soon as it is cooked through and let it rest before slicing.
- If you are serving later, keep the dressing separate and toss at the last minute so the romaine stays crisp.
Substitutions
- Replace apple cider vinegar with white wine vinegar for a slightly softer acidity.
- Replace cheddar cheese with mozzarella for a milder finish.
Storage
- Refrigerate up to 2 days
- Store the salad and dressing separately in the fridge for best texture. If already dressed, it will soften but is still good the next day; eat cold rather than reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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