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Grilled BBQ chicken sliced and layered over a bed of fresh greens, corn, tomatoes, and black beans in this Cowboy Caviar BBQ Chicken Salad.

Cowboy Caviar BBQ Chicken Salad

A 30-minute, low-carb dinner salad: grilled BBQ chicken thighs sliced over mixed greens with corn, black beans, green chiles, red onion, cherry tomatoes and bacon, tossed in ranch. A fresh twist on cowboy caviar.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs trimmed
  • 1 cup BBQ sauce plus more for finishing; Sweet Baby Ray's
  • 1 bag mixed greens
  • 15 oz corn 1 can, rinsed and drained
  • 1/4 cup red onion diced
  • 15 oz black beans 1 can, rinsed and drained
  • 4 green chiles grilled and chopped, or one 4 oz can
  • 1 cup cherry tomatoes halved
  • 4 slices bacon cooked and chopped
  • 1/2 cup ranch dressing

Method
 

  1. Put the chicken thighs and BBQ sauce in a gallon zip-top bag, seal and squish to coat. Let come to room temperature while the grill heats.
  2. Grill over medium-high heat about 10 minutes per side, until 160-165°F. Brush with more BBQ sauce and let rest.
  3. In a large bowl, combine the greens, corn, red onion, black beans, green chiles, tomatoes and bacon.
  4. Toss the salad with ranch and divide among bowls. Slice 1-2 chicken thighs per bowl into slivers and lay on top.

Notes

Grill fresh green chiles alongside the chicken when you have them. Leftover chicken thighs are great for lunches.