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BBQ Chicken Dense Bean Salad topped with fresh greens and flavorful ingredients.

BBQ Chicken Dense Bean Salad

A refreshing and hearty salad featuring succulent BBQ chicken, nutritious beans, and colorful vegetables, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs
  • 0.5 cup BBQ sauce
  • 2 pieces finely chopped chipotle peppers in adobo sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.75 tsp salt adjust to taste
For the Salad
  • 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
For the Ranch Dressing
  • 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 adjust to taste

Method
 

Make the Chicken
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the BBQ sauce, chipotle peppers, smoked paprika, garlic powder, onion powder, and salt to create a flavorful marinade.
  3. Place the chicken thighs in a baking tray and pour the marinade over them, making sure they are coated well.
  4. Bake the chicken for about 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Once cooked, let the chicken rest for a few minutes before slicing it into bite-sized pieces.
  6. Tip: For a smoky flavor, consider grilling the chicken on an outdoor grill for about 15 minutes, flipping halfway through.
Make the Salad
  1. In a large mixing bowl, combine the black beans, corn, red cabbage, diced tomatoes, shredded carrots, sliced green onions, and chopped cilantro.
  2. Gently mix the ingredients together, making sure they are evenly distributed for a colorful presentation.
Make the High-Protein Ranch Dressing
  1. In a blender, combine the Greek yogurt, apple cider vinegar, garlic powder, onion powder, dill, parsley, chives, smoked paprika, and salt. Blend until smooth and creamy.
  2. Adjust the seasoning to taste, adding more salt or vinegar as desired.
  3. Tip: For a thinner dressing, add a splash of water or more vinegar to reach your preferred consistency.
Assemble
  1. Pour the prepared salad mixture into a large serving bowl.
  2. Add the sliced chicken on top and drizzle the ranch dressing over everything.
  3. Gently toss the salad to combine all the flavors, allowing the dressing to coat the ingredients evenly.
  4. Tip: Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld together. The salad tastes even better after the ingredients have had time to rest!

Notes

To store leftovers, place the salad in an airtight container in the refrigerator for up to 3 days. Freeze leftover grilled chicken separately for up to 2 months. You can prepare the salad components ahead of time for easy assembly.