Crispy BBQ Chicken and Bean Salad

Crispy BBQ Chicken and Bean Salad is the perfect summer cookout dish. After making this many times, I’ve discovered the trick to keeping the chicken crispy is to cook it separately and add it last. The fresh veggies and zesty dressing make this salad irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mediterranean Lemon-Dill Chicken Bowls and Healthy Avocado Chicken Salad Recipe.

What You'll Need for Crispy BBQ Chicken and Bean Salad

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Optional: Avocado slices
• Optional: Fresh cilantro, chopped
• Optional: Crumbled feta cheese

How to Make Crispy BBQ Chicken and Bean Salad

1. Cook the chicken: Season chicken breasts with paprika, chili powder, garlic powder, salt, and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and cook until crispy and cooked through, about 6-7 minutes per side. Remove from skillet and let rest before slicing.
2. Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
3. Assemble the salad: In a large bowl, combine black beans, corn, red bell pepper, red onion, and cherry tomatoes. Pour dressing over the top and toss to combine. Add sliced chicken and gently toss to combine. Serve immediately or store in the refrigerator until ready to serve.

Storing & Reheating Crispy BBQ Chicken and Bean Salad

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Yes, up to 3 days ahead.

Freezing Crispy BBQ Chicken and Bean Salad

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not necessary. Microwave: Not recommended for reheating.

Recipe Notes

• Chef tip: To make this salad even heartier, add some grilled or roasted sweet potatoes.
• Best substitution: Instead of chicken, you can use chickpeas or tofu for a vegetarian version.
• Make-ahead: You can make the dressing up to 3 days ahead and store it in the refrigerator.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If your dressing is too acidic, add a little more honey to balance it out.

Crispy BBQ Chicken and Bean Salad

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved

Seasonings

• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard

Optional Toppings

• Avocado slices
• Fresh cilantro, chopped
• Crumbled feta cheese

Instructions

1. Cook the chicken: Season chicken breasts with paprika, chili powder, garlic powder, salt, and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and cook until crispy and cooked through, about 6-7 minutes per side. Remove from skillet and let rest before slicing.
2. Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
3. Assemble the salad: In a large bowl, combine black beans, corn, red bell pepper, red onion, and cherry tomatoes. Pour dressing over the top and toss to combine. Add sliced chicken and gently toss to combine. Serve immediately or store in the refrigerator until ready to serve.

Notes

• Chef tip: To make this salad even heartier, add some grilled or roasted sweet potatoes.
• Best substitution: Instead of chicken, you can use chickpeas or tofu for a vegetarian version.
• Make-ahead: You can make the dressing up to 3 days ahead and store it in the refrigerator.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If your dressing is too acidic, add a little more honey to balance it out.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not necessary.
• Microwave reheat: Not recommended for reheating.
• Make ahead: Yes, up to 3 days ahead.

Nutrition Per Serving

• Calories: 450
• Protein: 30g
• Fat: 20g
• Carbs: 35g
• Fiber: 9g
• Sugar: 8g
• Sodium: 700mg
• Cholesterol: 70mg
• Sat. Fat: 3.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy BBQ Chicken and Bean Salad FAQs

A Warm Final Note

I can’t wait for you to try Crispy BBQ Chicken and Bean Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!