BBQ Chicken Chopped Salad with Avocado Ranch Dressing

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Packed with protein from the black beans and barbecue chicken, this BBQ Chopped Chicken Salad with Avocado Ranch Dressing will be your favorite summer salad. It tastes just like the California Pizza Kitchen Original. 

BBQ Chopped Chicken Salad | Bites of Bri

Fortunately or unfortunately, depending on how you look at it, it is bathing suit season. Bathing suit season means salad season for multiple reasons. One…the bathing suit. Enough said if you ask me. But there are other reasons…Sometimes when it is hot and humid like our Maryland summers tend to be, I need a light, filling dinner that doesn’t require much preparation. Speaking of little preparation, sometimes its nice to compile a dish using entirely leftovers. WIN!

I had the luxury of meeting a high school friend for lunch the other day at California Pizza Kitchen. It was amazing to see her and I got to meet (and hold!!!) her cute little 6 week old baby. So adorable.

 Now, I don’t know about you guys but I ate a lot of CPK growing up. Before our mall expanded and offered more choices and before CPK made frozen pizzas (yes, I’m that old), CPK was always our go-to choice for easy lunches, dinners, and snacks.

I hadn’t been to CPK in awhile, but I found myself craving their old favorite: The BBQ Chopped Chicken Salad. And, I scarfed it. It was so good! Sadly, the nutrition info online left me feeling like perhaps I should have just ordered a pizza. Bummer. 33 grams of fat? Yikes. And no, it wasn’t from avocado.

BBQ Chopped Chicken Salad 2 | Bites of Bri

I set out to make this old favorite much healthier so I can eat it all summer long at home without sizing up in my bathing suit and cover-up.

This salad is the perfect throw together meal. Serve it with leftover barbecue chicken or make it fresh because this salad is equally good fresh or cold straight from the fridge. And, bonus…it is filling enough to make a lunch or dinner complete.

BBQ Chopped Chicken Salad 6 | Bites of Bri

Packed with protein from the black beans and barbecue chicken, the BBQ Chopped Chicken Salad with Avocado Ranch Dressing will be your favorite summer salad. And, you likely have the ingredients on hand!

BBQ Chopped Chicken Salad 4 | Bites of Bri

Start by marinating the chicken. Add the paprika and other spices to a bowl with the olive oil. Add the chicken and toss to combine.

BBQ Chopped Chicken Salad 23 | Bites of Bri   BBQ Chopped Chicken Salad 22 | Bites of Bri

Preheat the grill so that it gets to 500-600 degrees.  Once the grill is hot, spray it with olive oil and add the chicken to the grill. Grill for 5-7 minutes and then flip. Cook the other side for 5-7 minutes or until the chicken is cooked through.

BBQ Chopped Chicken Salad 21 | Bites of Bri

During the last few minutes of chicken grilling, add the corn and grill until lightly blackened or grilled to your liking.

BBQ Chopped Chicken Salad 20 | Bites of Bri

Remove both the chicken and the corn and allow them to cool.

To assemble the salad, drain and rinse the black beans. Set aside.

BBQ Chopped Chicken Salad 18 | Bites of Bri

To make the tortilla crisps, use either a knife or a pizza cutter to slice the tortillas into thin strips. Add the strips to a cookie sheet and spray them lightly with olive oil spray. Broil them until they’re crisped to your liking (about 5 minutes, depending on the strength of your broiler).

BBQ Chopped Chicken Salad 17 | Bites of Bri   BBQ Chopped Chicken Salad 16  Bites of Bri

Dice an avocado. Set aside. Dice the grape tomatoes. Set aside. Slice the corn off the cob. Set aside.

BBQ Chopped Chicken Salad 15 | Bites of Bri

Dice the grilled chicken and add it to a bowl. Add 1/2 cup of the barbecue sauce. Set aside.

BBQ Chopped Chicken Salad 14 | Bites of Bri   BBQ Chopped Chicken Salad 13| Bites of Bri

To make the dressing, combine the avocado and Greek yogurt with the dill, parsley, lemon juice, and fresh chives. Add salt and pepper. Blend in a food processor until smooth. Add the tablespoon of water and blend once more. It’s ready.

BBQ Chopped Chicken Salad 12 | Bites of Bri  

To arrange the salad, either arrange by item or toss it all in a large bowl. Toss with dressing and enjoy! You may have some leftover dressing, so just use a little at a time until the salad is dressed to your liking. I like to drizzle a tiny bit of additional barbecue sauce over the top as well.

BBQ Chopped Chicken Salad 3 | Bites of Bri BBQ Chopped Chicken Salad 8 |Bites of Bri

BBQ Chopped Chicken Salad 10 | Bites of Bri

BBQ Chicken Chopped Salad with Avocado Ranch Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 entree salads

Packed with protein from the black beans and barbecue chicken, this BBQ Chopped Chicken Salad with Avocado Ranch Dressing will be your favorite summer salad. It tastes just like the CPK Original.

Ingredients

  • 2 large boneless skinless chicken breasts
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 1 tbsp olive oil
  • ½- 1 cup your favorite barbecue sauce (I like this BBQ Sauce)
  • 2-3 romaine lettuce heads, chopped
  • 1 cup black beans, drained and rinsed
  • 2 cobs of corn, grilled
  • 1 cup diced cherry tomatoes
  • 1 avocado, diced
  • 2 corn tortillas, sliced into strips and toasted
  • fresh cilantro for topping (2-4 tbsp)
  • For the dressing:
  • 1 cup Greek Yogurt (fat-free)
  • ½ ripe avocado
  • 1 tbsp fresh chives
  • ¼ tsp garlic powder
  • ¼ tsp dried parsley
  • ¼ tsp dried dill
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ lemon, juiced
  • 1 tbsp water

Instructions

  1. Start by marinating the chicken. Add the paprika and other spices to a bowl with the olive oil. Add the chicken and toss to combine.
  2. Preheat the grill so that it gets to 500-600 degrees.
  3. Once the grill is hot, spray it with olive oil and add the chicken to the grill. Grill for 5-7 minutes and then flip. Cook the other side for 5-7 minutes or until the chicken is cooked through.
  4. During the last few minutes of chicken grilling, add the corn and grill until lightly blackened or grilled to your liking.
  5. Remove both the chicken and the corn and allow them to cool.
  6. To assemble the salad, drain and rinse the black beans. Set aside.
  7. To make the tortilla crisps, use either a knife or a pizza cutter to slice the tortillas into thin strips. Add the strips to a cookie sheet and spray them lightly with olive oil spray. Broil them until they're crisped to your liking (about 5 minutes, depending on the strength of your broiler).
  8. Dice an avocado. Set aside.
  9. Slice the corn off the cob. Set aside.
  10. Dice the grilled chicken and add it to a bowl. Add 1/2 cup of the barbecue sauce. Set aside.
  11. Dice the grape tomatoes. Set aside.
  12. To make the dressing, combine the avocado and Greek yogurt with the dill, parsley, lemon juice, and fresh chives. Add salt and pepper. Blend in a food processor until smooth. Add the tablespoon of water and blend once more. It’s ready.
  13. To arrange the salad, either arrange by item or toss it all in a large bowl. Toss with dressing and enjoy! You may have some leftover dressing, so just use a little at a time until the salad is dressed to your liking. I like to drizzle a tiny bit of additional barbecue sauce over the top as well.

Notes

If you have cooked chicken, just chop it and toss it with barbecue sauce. Serve this salad cold or at room temperature.

http://bitesofbri.com/2014/06/bbq-chicken-chopped-salad-avocado-ranch-dressing/

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Comments

  1. says

    Hi Bri!

    You nailed it, bathing suit season is here and my suit feels, um, tight?

    Time for salads!! Your BBQ Chix salad reminds me of salads I’ve been seeing on restaurant menus for 15-20 bucks! Multiply that by 4 and I’m making your instead!! Love the avocado dressing!

    • Bri says

      You’re totally right. This salad is bathing suit and budget friendly. The servings as is are for 4 large entree salads!

  2. says

    Hi Bri, LOVE this salad girl! I’ve only been to CPK a couple times so I can’t compare this salad. But it looks bomb anyway. Love that you grilled the corn even, small detail but changes the flavor game I bet. Also, really like the ingredients in the salad dressing… greek yogurt and mayo free, YAY! I hate mayo lol. Pinned for later, thanks :)

    • Bri says

      Kelly, thanks! I only cook corn by grilling it and I love it. It beats steamed corn by far! And the dressing is awesome. Light, tasty, and mayo free for the mayo haters :)

  3. Kendra says

    Wow my mouth was sooooo watering looking at the pictures and thinking eating this salad and it’s only 8 am. Can’t wait to fix. Loved the idea for the dressing!! Fantastic pics!!!!!

  4. says

    Bri, This salad looks amazing! I’m super jealous of your barbeque..living in Paris in an apartment means no barbeques in the summer unless we get invited by friends who have homes outside the city! Still, I’m sure that this salad will be awesome even without the delicious barbeque grill taste to the chicken and corn!

    • Bri says

      Ummm, wait a minute? You’re jealous of my grill?! I’m jealous that you live in Paris! If you can’t use grilled chicken, just swap shredded roasted chicken!

  5. says

    I’m also guilty of a CPK craving now and then :) … but this salad – all my favorite goodies in one! I love all your step by step photos, Bri!!

  6. says

    Great post Bri! What a delicious recipe. I’m so making this. My bf has been on a “salad kick” lately and i know he’ll appreciate this one! All veggies and protein :)

    Lovely blog, by the way! I like the theme/style.

    • Bri says

      Alex, thanks! Yes, the dressing would be so great on other things (if I didn’t basically lick the bowl) :)

Leave a Reply to Chloe {i heart boxes} Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>