BBQ Chicken Chopped Salad

A fresh and hearty salad packed with grilled BBQ chicken, crisp vegetables, smoky bacon, sweet corn, and a creamy chive dressing. Perfect for a light lunch or easy weeknight dinner.

Ingredients

Salad

5 qts. water
¼ cup salt
1 lb. chicken tenderloins
1 tbsp Smoky Barbecue Rub
8 oz. green beans
1 medium zucchini
3 ears corn, husks removed (about 2 cups kernels)
1 cup cherry tomatoes
1 cup frozen edamame beans
2 qts. ice bath (see Cook’s Tip)
4 slices cooked bacon
1 head romaine lettuce, cleaned and dried

Dressing

½ cup Greek yogurt
¼ cup buttermilk
½ bunch chives, chopped
1 garlic clove, crushed
½ tsp salt
¼ tsp black pepper

Directions

Bring the water to a boil in a large stockpot and add the salt. Preheat a grill pan over medium heat for 3–5 minutes.
Season the chicken tenderloins with the Smoky Barbecue Rub. Grill for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside.
While the chicken cooks, prepare the vegetables:
- Trim the green beans and cut into bite-sized pieces.
- Trim the zucchini and cut into 3-inch pieces. Slice lengthwise and then into half-moons.
- Remove the corn kernels from the cob.
- Slice the cherry tomatoes in half.
Add the edamame and green beans to a steamer basket and lower into the boiling water. After 2 minutes, add the zucchini and corn kernels.
Continue blanching for 2 minutes. Remove the vegetables and immediately transfer them to an ice bath to stop the cooking process. Stir for about 2 minutes until cooled.
Drain the vegetables well and pat dry or spin dry.
To make the dressing, combine the Greek yogurt, buttermilk, chives, garlic, salt, and pepper in a small bowl. Mix until smooth and well blended.
Chop the grilled chicken, bacon, and romaine lettuce into bite-sized pieces and place in a large serving bowl.
Add the cooled vegetables and tomatoes.
Pour the dressing over the salad and toss gently until evenly coated.
Serve immediately.

Yield

4 servings

Nutrition Information (Per Serving)

Calories: 350
Total Fat: 15 g
Saturated Fat: 4 g
Cholesterol: 205 mg
Sodium: 530 mg
Carbohydrates: 32 g
Fiber: 8 g
Sugars: 11 g
Protein: 26 g

Cook’s Tip

Blanching and shocking vegetables helps preserve their vibrant color, fresh flavor, and crisp texture. For best results, prepare an ice bath that is half ice and half water. The colder the water, the faster the vegetables stop cooking, locking in their color and making meal prep easier while helping vegetables stay fresh longer