Pioneer woman barbecue chicken salad is a filling dinner salad made with BBQ-glazed chicken, black beans, corn and avocado, ready in one hour. That makes it a go-to for summer cookouts, July Fourth spreads or weeknight dinners, since the smoky glaze and ranch hold everything together.
Brushing the chicken with sauce several times while it roasts makes or breaks this salad, since a single coat just dries out flat. Skip that step and you lose the sticky crust that holds its own against the ranch and cool greens.
Apricot preserves stirred into the barbecue sauce give the glaze a fruity sweetness you won’t find in most BBQ salad recipes. A squeeze of lime over the warm corn and beans before serving adds a bright hit that keeps every bite from tasting the same.
Pioneer Woman Barbecue Chicken Salad
Course: SaladCuisine: AmericanDifficulty: Easy6
servings30
minutes30
minutes824
kcalSmoky, saucy chicken piled on crisp romaine with creamy avocado, charred corn and a cool ranch drizzle, so every forkful balances tender meat against crunchy greens.
Ingredients
- For the Chicken:
1 1/2 c. of your favorite barbecue sauce
1/4 c. apricot preserves
1 garlic clove
6 skin-on, bone-in chicken breasts
1 tbsp. salt
- For the Salad:
1 tbsp. salted butter
12 oz. (2 cups) frozen corn
1 15-ounce can black beans, drained and rinsed
Juice of 1 lime
3 romaine lettuce hearts, chopped
1 c. fresh cilantro leaves
1 c. cherry tomatoes, halved
1 avocado, chopped
3/4 c. of your favorite ranch dressing
Directions
- Make the sauce: Preheat the oven to 400°F, then pour the barbecue sauce into a medium saucepan and add the apricot preserves while grating in the garlic. Heat over medium until piping hot, then set aside 1/3 cup in a bowl for brushing after the chicken is done.
- Prep the chicken: Line a baking sheet with foil and place the chicken breasts skin-side up. Brush 1 tablespoon of sauce over each breast, then sprinkle with 1/2 teaspoon salt.
- Roast and glaze: Roast the chicken for about 35 minutes, brushing each breast with about 1 tablespoon of sauce a couple of times while it cooks. Once a thermometer inserted into the center reaches 165°F, brush with the reserved sauce and let cool before slicing.
- Cook the corn and beans: While the chicken cools, melt the butter in a large skillet over medium-high heat and stir in the corn until heated through, about 5 minutes. Add the black beans and lime juice, then cook until hot, about 2 minutes.
- Assemble the salad: Slice the chicken off the bone, then toss the lettuce, cilantro, tomatoes, avocado and corn-bean mixture in a large bowl with the ranch dressing. Divide among bowls and top with sliced chicken to serve.
FAQs
Can I use boneless chicken breasts instead of bone-in?
Boneless breasts work just fine, but they cook faster, so cut the roasting time to about 20 minutes and check for 165°F with a thermometer. Bone-in stays juicier during a longer roast though, which is why the original recipe calls for them.
How long does barbecue chicken salad keep in the fridge?
The dressed salad gets soggy within a few hours, so store the components separately and toss them together right before eating. Kept apart in airtight containers, the chicken and corn-bean mixture stay fresh for 3 to 4 days.
Can I prep parts of this salad ahead of time?
You can roast the chicken and make the barbecue sauce up to two days ahead, then refrigerate both until you are ready to assemble. Cook the corn and beans just before serving though, since they taste best warm against the cool lettuce.
Can I grill the chicken instead of roasting it?
Grilling adds extra smokiness, so cook the breasts over medium heat for about 8 minutes per side while brushing with sauce. Watch for flare-ups from the sugary glaze though, because the apricot preserves can burn fast over direct flame.
Why does my BBQ chicken come out dry?
The most common mistake is saucing the chicken only once, which leaves a thin coat that dries out during the roast. Brush it two or three more times while it cooks and finish with the reserved sauce, so each layer locks in more flavor.
