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–+ servings
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5 from 1 vote

BBQ Chicken Salad

Summery and delicious grilled vegetable and chicken salad!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Dish, Salad, Side Dish
Cuisine: Barbecue, Chicken, Dinner, Low Carb, Salad, Salad Dressing, vegetables
Keyword: 30 minute, Barbecue Sauce, cheese, Chicken, Dinner, Easy Recipes, Healthy, Healthy Recipes, low carb, meal prep, Weekend Dinner, Weeknight Dinner
Servings: 6 people

Ingredients

  • Grilled Chicken:
  • 2 Chicken breasts
  • 1 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 black pepper
  • Grilled corn on the Cobb:
  • 2 cup corn on the Cobb or 3frozen or canned corn
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Grilled zucchini:
  • 2 small zucchini - yellow or green
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the salad:
  • 8 cups mixed greens
  • 1 slice cucumber -
  • 4 radishes - dishes
  • 1 cherry tomatoes
  • 1/2 cup shredded cheese
  • 1/4 raw pumpkin seeds or pepita seeds
  • For the dressing:
  • 1/2 cup ranch dressing
  • 3 tablespoons barbecue sauce

Instructions

  • Season chicken breast, salt garlic powder and black pepper and grill up until it's cooked.
  • Rub the corn cobbs with olive oil and season with salt and pepper. Grill on the cobb until the corn chars. If using canned or frozen corn add olive oil, salt and black pepper and fry up in a pan.
  • Slice up zucchini and toss in olive oil and salt and pepper.
  • Grill up slices in a pan or on a grill.
  • To assemble the salad, add the mixed greens, cucumber, radishes, cherry tomatoes, shredded cheese, raw pumpkin seeds and slice the grilled chicken, remove the corn from the cobb and add to the salad. Add the grilled zucchini.
  • Mix up the ranch dressing and barbecue sauce and serve over the salad.
  • Enjoy!