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Leftover Chicken Breast Recipes — BBQ Chicken Salad - Easy, Fresh, and Flavor-Packed

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups leftover cooked chicken breast, shredded or chopped
  • 1/3 cup BBQ sauce (plus more to taste)
  • 1 large head romaine or a mix of romaine and baby greens, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup canned corn, drained (or 1 cup frozen corn, thawed; grilled if possible)
  • 1/2 red onion, thinly sliced
  • 1 small avocado, diced
  • 1/2 cup black beans, rinsed and drained (optional)
  • 1/3 cup shredded cheddar or Monterey Jack (optional)
  • 1/4 cup pickled jalapeños or sliced fresh jalapeño (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crushed tortilla chips for crunch (or baked tortilla strips)
  • Salt and black pepper, to taste
  • 1/3 cup plain Greek yogurt or mayonnaise
  • 2 tablespoons BBQ sauce
  • 1 tablespoon fresh lime juice (or apple cider vinegar)
  • 1 tablespoon olive oil
  • 1 teaspoon honey (optional, to balance tang)
  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper

Method
 

  1. Toss the chicken. In a bowl, mix the leftover chicken with 1/3 cup BBQ sauce until evenly coated. Add a pinch of salt and pepper if needed. If the chicken is cold and firm, warm it gently in a pan for 1–2 minutes to loosen the texture.
  2. Make the dressing. Whisk yogurt or mayo, BBQ sauce, lime juice, olive oil, honey, garlic powder, salt, and pepper. Taste and adjust. You want it tangy-sweet with a smoky finish.
  3. Prep the veggies. Chop the greens, halve the tomatoes, slice the onion, dice the avocado, and rinse the black beans. If using corn, quickly sear it in a dry skillet for a charred flavor.
  4. Build the base. In a large bowl, add greens, tomatoes, corn, onion, black beans, and cilantro. Drizzle over half the dressing and toss lightly to coat.
  5. Add the chicken. Scatter the BBQ chicken on top. Add cheese and jalapeños if you like a kick.
  6. Finish and serve. Top with avocado and crushed tortilla chips. Drizzle with a little more dressing and an extra thread of BBQ sauce. Serve right away.