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+ servings

Barbecue Chicken Salad

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.


Calories: 577kcal | Carbohydrates: 69g | Protein: 28g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1092mg | Fiber: 13g | Sugar: 22g