Chopped BBQ Chicken Salad


I am always trying to recreate salads at home and sometimes it can be really hard. They just never taste the same….UNTIL NOW!  This salad is super simple and SO GOOD. This salad has very little sodium because I was able to control the ingredients and seasonings. You can adjust the fat content very easily as well by omitting the avocado or using a light salad dressing. It’s also a great salad to make for a large group of people at your next barbecue!

Chopped BBQ Chicken Salad


  • 5 ounces seared Chicken thighs

  • 100g iceberg lettuce, chopped

  • 100g romaine lettuce, chopped

  • 64g fresh corn off the cob

  • 32g low-sodium black beans, rinsed and drained

  • 28g red onion

  • 3 cherry tomatoes, quartered

  • 15g avocado, diced

  • 1 Tbsp Annie’s Natural Cowgirl Ranch

  • 1 Tbsp Sweet Baby Ray’s BBQ sauce

  • 28g tortilla strips (optional)


  1. Prep lettuce by chopping into bite size pieces.

  2. Season and dice chicken thighs and sear in a pan over medium-high heat.

  3. Season corn and black beans and then sear over medium-high heat until charred.

  4. Grab a large bowl and mix all ingredients until thoroughly mixed.  Works best with tongs for mixing.

  5. Top with tortilla strips. 

Protein 36g
Carbs 51g
Fat 19g

Author: Maggie Shaffer, Black Iron Nutrition Coach, @maggieshaffer