BBQ Chicken Bean Salad
A delicious and nutritious BBQ Chicken Bean Salad packed with flavor and vibrant veggies.
Equipment
- Grill or grill pan For grilling the chicken.
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 0.5 cup BBQ sauce
- 2 pieces chipotle peppers in adobo sauce or ½ tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.75 tsp salt
- 2 cans black beans drained and rinsed
- 2 cups corn kernels fresh, frozen & thawed, or canned
- 2 cups finely chopped red cabbage
- 1 cup diced tomatoes seeds removed
- 1 cup shredded carrots
- 0.5 cup sliced green onions
- 0.5 cup chopped fresh cilantro
- 1 cup plain Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp dried chives
- 0.5 tsp smoked paprika
- 0.75 tsp salt or to taste
Instructions
- In a bowl, mix together the BBQ sauce, chipotle peppers (or chili powder), smoked paprika, garlic powder, onion powder, and salt. Add the chicken thighs and toss until they are well coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Preheat your grill or grill pan to medium-high heat and lightly oil the grates. Grill the marinated chicken thighs for 5 to 7 minutes on each side, or until they are lightly charred and cooked through (internal temperature should reach 165°F). Once done, transfer the chicken to a cutting board and let it rest for 5 minutes.
- After resting, chop the grilled chicken into small, bite-sized pieces and set aside.
- In a large bowl, combine the black beans, corn, diced tomatoes, red cabbage, shredded carrots, sliced green onions, and chopped cilantro.
- Gently fold in the chopped BBQ chicken into the salad mixture until everything is well combined.
- In a separate bowl, mix together the Greek yogurt, apple cider vinegar, garlic powder, onion powder, dried dill, dried parsley, dried chives, smoked paprika, and salt. Stir until smooth.
- Pour the ranch dressing over the salad and toss gently until everything is evenly coated. Taste and adjust the salt if needed. For the best flavor, chill the salad in the refrigerator for 20 to 30 minutes before serving.
Notes
Feel free to add other vegetables you enjoy, such as bell peppers or avocado. This salad can be served as a main dish or a side, making it versatile for any meal.