BBQ Chicken Chopped Salad

A great way to use a rotisserie chicken to make a quick salad loaded with nutrient-dense carbohydrates, veggies, and flavor.



  • Makes 4 servings
  • 8-10 heaping cups mixed greens, romaine, or baby spinach
  • ¼ cup fresh cilantro, finely chopped
  • 1 rotisserie chicken, meat removed and chopped
  • 2 cups yams or sweet potatoes, chopped
  • 1 1/3 cup corn*
  • 1 cup black beans, drained and rinsed
  • 1 red pepper, chopped
  • 1 avocado, sliced
  • ¾ cup BBQ sauce
  • ¼ cup balsamic vinaigrette
  • *Try grilling 2-3 cobs corn for extra flavor



  • In a bowl, toss the rotisserie chicken with ½ cup of the BBQ sauce.
  • In another small bowl, whisk together the remaining ¼ cup BBQ sauce with the balsamic vinaigrette, and reserve this dressing.
  • Use a large platter, or four dinner plates/bowls to arrange the salad.
  • Toss the mixed greens and cilantro with a conservative amount of the dressing and place on the platter or plates/bowls.
  • Arrange the remaining ingredients on top of the greens. If making individual plates, divide the greens into four portions.  Scatter ½ cup chicken, ½ cup yams, 1/3 cup corn, ¼ cup black beans, and ¼ (each) of the diced red pepper and avocado, over each portion of the greens.
  • Drizzle leftover dressing over the top of the salad if desired.