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bbq chicken dense bean salad recipe - BBQ Chicken Dense Bean Salad served in a white bowl overhead view
Chloe

BBQ Chicken Dense Bean Salad

bbq chicken dense bean salad recipe made easy at home. A hearty, colorful salad packed with smoky BBQ chicken, tender beans, and crunchy vegetables, perfect f
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

For the BBQ Chicken
  • 1 lb boneless skinless chicken breasts about 2 large breasts
  • 1/2 cup your favorite BBQ sauce plus extra for brushing
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • to taste salt and black pepper
For the Salad
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen (thawed), or canned (drained)
  • 1 cup shredded red cabbage about 1/4 small head
  • 1/2 cup shredded carrots about 1 medium carrot
  • 1/4 cup chopped green onions white and light green parts
  • 1/4 cup fresh cilantro leaves roughly chopped
For the Dressing
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp BBQ sauce same as used for chicken
  • 1 tsp honey or maple syrup
  • 1/2 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • to taste salt and black pepper

Method
 

  1. In a small bowl, mix 1/4 cup BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Place chicken breasts in a resealable bag or shallow dish, pour the marinade over, and turn to coat. Let marinate at room temperature for 15 minutes while you preheat the grill.
  2. Preheat grill to medium-high heat (about 400°F). Grill the chicken for 6-7 minutes per side, brushing with additional BBQ sauce during the last 2 minutes of cooking, until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before dicing into bite-sized cubes.
  3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, 1 tbsp BBQ sauce, honey, Dijon mustard, smoked paprika, salt, and pepper until emulsified. Set aside.
  4. In a large bowl, combine the black beans, corn, shredded red cabbage, shredded carrots, green onions, and cilantro. Add the diced BBQ chicken. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Transfer the salad to a glass container or serving bowl. Garnish with extra cilantro and a drizzle of BBQ sauce if desired. Serve at room temperature or chilled.