Why You’ll Love This BBQ Chicken Salad Bowl
- It’s a complete meal in one bowl. You get your protein, your greens, your healthy fats, and your carbs all harmoniously layered together. There’s no need to fuss with side dishes—this bowl has got you covered from every angle.
- The texture game is absolutely unbeatable. We’re talking serious crunch from the roasted chickpeas and fresh veggies, contrasted with the soft, juicy chicken and creamy avocado. It’s a party in your mouth with every single bite, and you’ll never get bored.
- It’s incredibly versatile and forgiving. Don’t have kale? Use all romaine. Not a fan of corn? Black beans would be fantastic. This recipe is more of a blueprint for an awesome bowl—you can easily adapt it to what you have in your fridge.
- It makes meal prep an absolute dream. You can cook the chicken and roast the chickpeas ahead of time, and then assembly takes just minutes throughout the week. It’s the secret to healthy eating without the daily cooking struggle.
Ingredients & Tools
- For the Chicken: 2 boneless, skinless chicken breasts (or about 1 lb); 1/2 cup of your favorite BBQ sauce, plus more for serving; 1 tbsp olive oil; 1/2 tsp each smoked paprika, garlic powder, salt.
- For the Roasted Chickpeas: 1 can (15 oz) chickpeas, rinsed and patted very dry; 1 tbsp olive oil; 1/2 tsp each chili powder, cumin, salt.
- For the Salad Base: 1 large head of romaine lettuce, chopped; 2 cups chopped kale, stems removed; 1 cup sweet corn (thawed if frozen); 1 large avocado, sliced; 1/2 a small red onion, thinly sliced; 1/2 cup cherry tomatoes, halved.
- For the BBQ Ranch Dressing: 1/2 cup buttermilk; 1/3 cup mayonnaise; 2 tbsp BBQ sauce; 1 tbsp fresh lemon juice; 1 tsp each dried dill, garlic powder, onion powder; salt and pepper to taste.
Tools: A large baking sheet, a medium bowl, a small bowl for dressing, a sharp knife, and a good pair of tongs.
A quick note on the BBQ sauce—honestly, use one you genuinely love the taste of, since its flavor will shine through in both the chicken and the dressing. And for the chickpeas, taking that extra minute to pat them super dry is the secret to getting them truly crispy instead of steaming in the oven.
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Pounding the chicken is a game-changer. If you have a minute, place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness. This ensures they cook evenly and stay incredibly juicy, rather than drying out at the edges.
- Don’t skip drying the chickpeas. I know, it feels like a fussy step, but it’s the single most important factor for crispy, not-chewy, roasted chickpeas. Roll them around in a clean kitchen towel or paper towels until they’re completely dry to the touch.
- Massage that kale! If you’re using kale, give it a little love. Drizzle the chopped leaves with a tiny bit of olive oil and a pinch of salt, then use your hands to massage it for about 30 seconds. You’ll feel it soften and turn a brighter green. This transforms it from tough and bitter to tender and sweet.
- Customize your dressing consistency. Like a thicker dressing? Use a bit more mayo. Prefer it thinner and more drizzly? Add another splash of buttermilk. Taste as you go and adjust the seasonings to your preference—it’s your bowl, after all!
How to Make BBQ Chicken Salad Bowl
Step 1: Roast the Chickpeas. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the thoroughly dried chickpeas with the olive oil, chili powder, cumin, and salt until they’re evenly coated. Spread them out in a single layer. Pop them in the oven for 20-25 minutes, shaking the pan halfway through. You’ll know they’re done when they’re golden brown and crispy to the bite. Set them aside to cool—they’ll get even crispier as they sit.
Step 2: Cook the BBQ Chicken. While the chickpeas are roasting, season the chicken breasts on both sides with smoked paprika, garlic powder, and salt. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). In the last minute of cooking, brush the chicken generously with the 1/2 cup of BBQ sauce on both sides, letting it caramelize slightly. Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing or shredding.
Step 3: Whisk Together the Dressing. This is so simple. In a small bowl or a jar with a lid, combine the buttermilk, mayonnaise, 2 tablespoons of BBQ sauce, lemon juice, dill, garlic powder, and onion powder. Whisk (or shake) vigorously until the dressing is smooth and well-combined. Give it a taste and season with salt and pepper. If you have time, letting it sit for 10-15 minutes allows the flavors to meld together beautifully.
Step 4: Assemble the Salad Bowls. Now for the fun part! Divide the chopped romaine and massaged kale between four large bowls. Top each bowl with a portion of the sweet corn, sliced avocado, red onion, and cherry tomatoes. Scatter a generous handful of the crispy roasted chickpeas over each salad. Slice or shred the rested BBQ chicken and arrange it over the top of the veggies.
Step 5: Dress and Serve. Right before serving, drizzle your homemade BBQ ranch dressing over each bowl. I like to serve it on the side so everyone can add as much as they like. You can also offer extra BBQ sauce for those who want an extra smoky kick. Dig in immediately to enjoy all those contrasting textures at their best!
Serving Suggestions
Complementary Dishes
- Buttery Cornbread Muffins — The sweet, crumbly texture is a perfect partner for the smoky, savory flavors of the salad. It’s ideal for scooping up any last bits of dressing and chicken from the bottom of the bowl.
- Simple Grilled Zucchini — If you want to add another veggie side, some lightly charred zucchini spears seasoned with just salt and pepper complement the bowl without overpowering it.
Drinks
- A Crisp Lager or Pale Ale — The cold, bubbly bitterness of a good beer cuts through the richness of the BBQ sauce and ranch dressing beautifully. It’s a classic barbecue pairing for a reason.
- Sparkling Water with Lemon and Mint — For a non-alcoholic option, the effervescence and freshness are incredibly refreshing against the smoky and creamy elements of the dish.
Something Sweet
- Grilled Peach Halves with a Drizzle of Honey — The warm, caramelized peaches continue the summer barbecue theme and provide a light, naturally sweet ending that feels just right.
- A Scoop of Vanilla Bean Ice Cream — You can’t go wrong with the simple, creamy classic. It’s a cool and comforting finish that everyone will love.
Top Mistakes to Avoid
- Mistake: Adding the dressing too early. If you dress the salad bowls and then let them sit, the greens will wilt, and the chickpeas will lose their crunch. Always add the dressing at the very last second for the best texture.
- Mistake: Overcrowding the chickpeas on the pan. If the chickpeas are piled on top of each other, they’ll steam instead of roast. Giving them space is non-negotiable for achieving that perfect crispiness. Use two pans if you need to!
- Mistake: Slicing the chicken immediately after cooking. I know it’s tempting, but letting the chicken rest for a few minutes allows the juices to redistribute throughout the meat. If you cut it right away, all those delicious juices will end up on the cutting board instead of in your salad.
- Mistake: Using a BBQ sauce you don’t love. The flavor of the sauce is central to this dish. Taste it straight from the bottle first. If you wouldn’t enjoy it on its own, it’s not going to magically improve when mixed into the chicken and dressing.
Expert Tips
- Tip: Use leftover or rotisserie chicken. This is the ultimate shortcut! Shred about 3 cups of cooked chicken, warm it gently in a skillet with 1/2 cup of BBQ sauce until heated through, and you’ve just cut your prep time in half. It’s a weeknight lifesaver.
- Tip: Make it a mason jar salad for lunches. Layer the dressing at the bottom of a jar, followed by the sturdier ingredients like chicken, corn, and chickpeas, then the onions and tomatoes, and finally the greens and avocado on top. When you’re ready to eat, just shake it out into a bowl. The dressing stays safely away from the lettuce, keeping everything crisp.
- Tip: Add a sprinkle of cheese. While not traditional for a BBQ salad, a little crumbled blue cheese or sharp cheddar can add a wonderful tangy, salty dimension that plays really well with the other flavors.
- Tip: Double the chickpeas. They are so delicious and addictive, you might want to make a double batch. They store well in an airtight container for a few days and make a fantastic healthy snack all on their own.
FAQs
Can I make this BBQ Chicken Salad Bowl ahead of time?
Absolutely, it’s a meal-prep superstar! The key is to store the components separately. Keep the dressing in a sealed jar, the cooled chicken and roasted chickpeas in their own containers, and the chopped veggies (except the avocado) in a large bag or container. Slice the avocado fresh when you’re ready to assemble. Stored this way, everything will stay fresh for 3-4 days. Just assemble your bowl right before you plan to eat it to keep the textures perfect.
What’s the best way to reheat the chicken?
To keep the chicken from drying out, gentle reheating is best. I recommend placing the sliced or shredded chicken in a microwave-safe dish with a tablespoon of water or extra BBQ sauce, covering it loosely, and heating it in 30-second bursts until warm. Alternatively, you can warm it gently in a skillet over low heat with a splash of water. It’s also delicious cold straight from the fridge!
I don’t have buttermilk for the dressing. What can I use?
No problem! A great quick substitute is to add 1 ½ teaspoons of white vinegar or lemon juice to a 1/2 cup measuring cup, then fill the rest of the way with regular milk or even a plain, unsweetened plant-based milk. Let it sit for 5 minutes until it curdles slightly, and you’ve got a perfect buttermilk stand-in. Greek thinned with a little water also works well.
Are the roasted chickpeas necessary? They seem like extra work.
I promise you, they are worth the tiny bit of effort! They add a crucial element of spice and crunch that takes this salad from good to unforgettable. If you’re truly in a pinch, a handful of tortilla strips or even some roasted sunflower seeds can provide a similar crunchy texture, but you’ll miss out on that delicious, savory flavor the spiced chickpeas bring.
Can I make this recipe vegetarian?
Of course! For a fantastic vegetarian version, simply omit the chicken. You can double the amount of roasted chickpeas for extra protein, or add a can of drained and rinsed black beans. Another great option is to use large, seasoned roasted portobello mushroom slices brushed with BBQ sauce as the hearty centerpiece of the bowl.
Bbq Chicken Salad Bowl
This hearty BBQ Chicken Salad Bowl is a flavor explosion! Smoky chicken, crispy roasted chickpeas, creamy avocado & tangy BBQ ranch dressing. A satisfying meal that's perfect for dinner or meal prep.
Ingredients
Ingredients
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2 boneless, skinless chicken breasts (or about 1 lb)
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1/2 cup BBQ sauce (plus more for serving)
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1 tbsp olive oil
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1/2 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp salt
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1 can (15 oz) chickpeas (rinsed and patted very dry)
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1 tbsp olive oil
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1/2 tsp chili powder
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1/2 tsp cumin
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1/2 tsp salt
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1 large head romaine lettuce (chopped)
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2 cups kale (chopped, stems removed)
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1 cup sweet corn (thawed if frozen)
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1 large avocado (sliced)
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1/2 small red onion (thinly sliced)
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1/2 cup cherry tomatoes (halved)
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1/2 cup buttermilk
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1/3 cup mayonnaise
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2 tbsp BBQ sauce
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1 tbsp fresh lemon juice
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1 tsp dried dill
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1 tsp garlic powder
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1 tsp onion powder
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salt and pepper (to taste)
Instructions
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Roast the Chickpeas. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the thoroughly dried chickpeas with the olive oil, chili powder, cumin, and salt until they're evenly coated. Spread them out in a single layer. Pop them in the oven for 20-25 minutes, shaking the pan halfway through. You'll know they're done when they're golden brown and crispy to the bite. Set them aside to cool—they'll get even crispier as they sit.01
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Cook the BBQ Chicken. While the chickpeas are roasting, season the chicken breasts on both sides with smoked paprika, garlic powder, and salt. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). In the last minute of cooking, brush the chicken generously with the 1/2 cup of BBQ sauce on both sides, letting it caramelize slightly. Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing or shredding.02
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Whisk Together the Dressing. This is so simple. In a small bowl or a jar with a lid, combine the buttermilk, mayonnaise, 2 tablespoons of BBQ sauce, lemon juice, dill, garlic powder, and onion powder. Whisk (or shake) vigorously until the dressing is smooth and well-combined. Give it a taste and season with salt and pepper. If you have time, letting it sit for 10-15 minutes allows the flavors to meld together beautifully.03
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Assemble the Salad Bowls. Now for the fun part! Divide the chopped romaine and massaged kale between four large bowls. Top each bowl with a portion of the sweet corn, sliced avocado, red onion, and cherry tomatoes. Scatter a generous handful of the crispy roasted chickpeas over each salad. Slice or shred the rested BBQ chicken and arrange it over the top of the veggies.04
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Dress and Serve. Right before serving, drizzle your homemade BBQ ranch dressing over each bowl. I like to serve it on the side so everyone can add as much as they like. You can also offer extra BBQ sauce for those who want an extra smoky kick. Dig in immediately to enjoy all those contrasting textures at their best!05
