This BBQ chicken salad is better than any restaurant! Flavorful BBQ chicken, carrots, toasted corn, avocado, green onions, croutons and more combine to make the best barbecue chicken salad ever!
Cook corn with 1 Tablespoon butter over medium-high heat until lightly browned.
Once browned, sprinkle with sea salt.
Set aside to use on the salad.
Assemble
Combine lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 TBS of each ingredient to use to garnish the top, toss to combine.
Top with remaining ingredients and sliced or shredded BBQ chicken.**
Video
Notes
*Use either this crockpot BBQ chicken or this grilled BBQ chicken recipe!Serving**You can serve this as one large salad, or in individual portions (my preference) and let your guests dress their own salad.Ingredient Substitutions
Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing.
StoreStore leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.