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Barbecue Chicken Salad

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Barbecue Chicken Salad

4.5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Barbecue Chicken Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 577kcal


  • 1 cup corn, frozen
  • 1 tablespoon olive oil
  • 1/2 pound chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 6 cup shredded lettuce
  • 2 medium tomato, red
  • 15 ounce black beans, canned
  • 2 ounce cheddar cheese
  • 4 tablespoon ranch dressing, low fat
  • 1/4 cup barbecue sauce

Serve With

  • 4 ounce tortilla chips
  • 2 cup mango cubes, frozen


  • Set corn out to thaw. Heat oil in a large skillet over medium. Season chicken with salt and pepper and place in hot skillet. Cook each side for 3-4 minutes (remember cooking time will vary, depending on thickness of chicken). Allow to cool 5 minutes, then cut into cubes.
  • Chop lettuce, dice tomatoes, and drain and rinse beans. Add to a mixing bowl along with thawed corn. Add chicken, shredded cheese, dressing, and barbecue sauce; toss gently to combine.
  • Serve with tortilla chips and mango on the side.
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Calories: 577kcal | Carbohydrates: 69g | Protein: 28g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1092mg | Fiber: 13g | Sugar: 22g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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