The Chef

Restaurants

Meals

Drinks

Restaurants›City Works (Market Square - Pittsburgh)›Bbq Chicken Chopped Salad Recipe

Bbq Chicken Chopped Salad Recipe

Inspired by City Works (Market Square - Pittsburgh)

Time45m

Serves4

Smoked pulled BBQ chicken, romaine, iceberg, artisanal greens, tomatoes, cucumbers, black beans, roasted corn, radish, crispy red onions, ranch dressing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad base

2 cups Romaine lettuce

2 cups iceberg lettuce

2 cups mixed artisanal greens (spring mix/arugula/etc.)

1 cups Cherry tomatoes, halved

1 cups cucumber, diced (about 1/2-inch)

1 cups radishes, thinly sliced

Protein & BBQ chicken

2 cups boneless skinless chicken thighs or breasts (cooked and shredded)

1/2 cups your favorite BBQ sauce

1/2 tsp smoked paprika (optional, for extra smoke)

Beans & corn

1 cups canned black beans, rinsed and drained

1 cups corn kernels (fresh or frozen), roasted or charred

Crunch & garnish

1/2 cups crispy red onions (thinly sliced and fried or store-bought)

1/4 cups fresh cilantro leaves, roughly chopped

2 pieces Lime wedges (for serving)

Ranch dressing

1/2 cups Buttermilk

1/2 cups Mayonnaise

1/4 cups Sour cream

1 tbsp fresh chives, finely chopped

1 tbsp fresh parsley, finely chopped

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp fresh lemon juice or white vinegar

Seasoning & cooking

1 tbsp olive oil

1/4 tsp salt (for corn/chicken if needed)

1/4 tsp black pepper (for corn/chicken if needed)

Method

Prepare BBQ smoked pulled chicken

Smoke or reheat and shred chicken

If starting with raw chicken: season 2 chicken breasts or thighs lightly with salt, pepper and 1/2 tsp smoked paprika. Smoke or roast at 350°F (175°C) until internal temp reaches 165°F (74°C), about 25–35 minutes depending on cut. Let rest 5 minutes, then shred with two forks. If using pre-cooked chicken, reheat gently in a skillet with 1 tbsp olive oil over medium heat until warmed through, then shred.

Toss shredded chicken with 1/2 cup BBQ sauce until evenly coated. Keep warm until assembly.

Roast/char corn

Preheat a skillet or grill pan over medium-high heat. Add a drizzle of olive oil. Add 1 cup corn kernels and spread into a single layer. Let corn sit undisturbed for 2–3 minutes to char, then stir and char another 2–3 minutes until lightly caramelized. Season with 1/8–1/4 tsp salt and a pinch of black pepper. Remove from heat and set aside to cool slightly.

Prepare crispy red onions (if frying)

If making crispy onions from scratch: thinly slice 1 small red onion and separate into rings. Heat 1/2 inch neutral oil in a skillet to 350°F (180°C) or until shimmering. Fry onion slices in batches until golden and crisp, about 1–2 minutes. Drain on paper towels and season lightly with salt. Alternatively use store-bought crispy red onions and skip frying.

Make ranch dressing

In a bowl, whisk together 1/2 cup buttermilk, 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Stir in 1 tbsp chopped chives, 1 tbsp chopped parsley, 1 tsp lemon juice or vinegar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thin with more buttermilk if you prefer a looser dressing. Chill in refrigerator until ready to use.

Assemble salad

In a large bowl, combine 2 cups romaine, 2 cups iceberg, and 2 cups mixed artisanal greens. Use a sharp knife to roughly chop the greens if you prefer a chopped salad texture (about 1-inch pieces).

Add 1 cup halved cherry tomatoes, 1 cup diced cucumber, and 1 cup thinly sliced radishes to the greens.

Add 1 cup rinsed black beans and the 1 cup roasted charred corn to the bowl and toss gently to combine.

Top the salad with the warm smoked pulled BBQ chicken (2 cups, sauced). Toss gently so chicken is distributed through the salad or leave on top for plating.

Sprinkle 1/2 cup crispy red onions and 1/4 cup chopped cilantro over the top.

Serve with ranch dressing on the side or drizzle about 1/3–1/2 cup over the salad. Offer lime wedges to squeeze over the finished salad for brightness.