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+ servings

BBQ Chicken Salad

Prep Time10 mins
Pickling Time:30 mins
Servings: 1 salad


  • 3 cups chopped romaine lettuce
  • cup shredded chicken breast
  • 2 tablespoons sweet BBQ sauce divided
  • ¼ cup black beans rinsed
  • 2 tablespoons pickled red onions (recipe below)
  • ¼ cup cooked corn kernels
  • ¼ cup diced tomatoes
  • 2 tablespoons shredded mozzarella cheese
  • 2 tablespoons ranch dressing

For the pickled red onions:

  • 5 ounces red onion
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¾ cup white wine vinegar
  • 1 clove garlic halved


For the pickled onions:

  • First, prepare the pickled onions. Set 3 cups of water to boil. Thinly slice onions and place in a mesh sieve. Set aside. Add vinegar, salt, sugar, and garlic to a glass jar. Place lid on jar and shake to dissolve sugar and salt. Set aside.
  • Once water has reached boil point, hold sieve with onions over the sink and pour water over them VERY CAREFULLY. This will blanche the onions and take away some of their harsh bite. Once they've drained, add to the jar with the vinegar mixture. If some of the onions are still exposed, add a little water to submerge them. Shake to mix together and then place in fridge for at least 30 minutes. In the meantime, work on the rest of the salad.

For the salad:

  • Place lettuce in a shallow bowl. Top with corn, black beans, diced tomatoes, and mozzarella cheese. Once pickled onions have pickled for 30 minutes, add to salad, as well.
  • Add 1 tablespoons of BBQ sauce to the shredded chicken. Place on top of salad. drizzle salad with the rest of the BBQ sauce and ranch dressing. Serve immediately.