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BBQ Chopped Chicken Salad

Servings 1 serving


  • 5 oz. Mixed greens cut
  • 1/4 oz. Red cabbage shredded
  • 1/4 oz. carrots shredded
  • 1 oz. corn fully thawed and drained
  • 1 oz. black beans rinsed and drained
  • 1/2 oz. fresh peppers diced (red, yellow and green)
  • 2 oz. chicken breast grilled and marinated
  • 2 oz. BBQ Vinaigrette divided

For Garnish

  • 1/2 oz. Crunchy tortilla strips optional
  • 1/2 oz. Cheddar cheese
  • 1/4 oz. Scallions sliced


  1. Marinate the chicken breast in half of the BBQ Vinaigrette for 2 hours. 

  2. Grill the marinated chicken until cooked through and set aside. 

  3. Combine the mixed greens with the cabbage, carrots, corn, black beans and diced peppers. Toss the combined greens with the remaining BBQ Vinaigrette and top with the cooked and cooled sliced chicken. 

  4. Garnish with the crunchy tortilla strips, cheddar cheese and sliced scallions.

Recipe Notes

Recipe courtesy of Chelten House Products, Inc.