Restaurants›moonbowls (Healthy Korean Bowls- San Mateo)›Bbq Chicken Salad Recipe

Bbq Chicken Salad Recipe

Inspired by moonbowls (Healthy Korean Bowls- San Mateo)
Time35m
Serves2

Grilled BBQ chicken, a base of mixed greens, your choice of three sides, green onions, sesame seeds, and a lemon wedge. Served with a dressing of your choice. (GF)

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

BBQ Chicken

Choose three sides (pick and prepare 3)

Dressing (serve on side)

Method

BBQ Chicken

1

Prepare and marinate

Pat chicken dry with paper towels. Season both sides with kosher salt, black pepper, smoked paprika, and garlic powder. Rub with olive oil and let sit at room temperature for 10 minutes (or refrigerate up to 2 hours).

2

Grill and glaze

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Place chicken on the grill and cook 5–7 minutes per side, until internal temperature reaches 165°F (74°C). During the last 2 minutes of cooking, brush both sides generously with BBQ sauce and allow it to caramelize slightly without burning. Remove from heat and let rest 5 minutes, then slice into 1/4-inch strips.

Prepare Sides (choose and ready three)

3

If using roasted sweet potatoes: toss 1 cup bite-size sweet potato cubes with 1 tsp oil, pinch of salt, and roast at 425°F (220°C) for 20–25 minutes until tender and lightly browned.

4

If using grilled corn kernels: remove kernels from one ear of corn and toss briefly on a hot skillet with 1 tsp oil for 3–4 minutes until slightly charred. Cool to warm.

5

If using corn and black bean salad: mix 3 tbs prepared corn-black bean mix (or make quickly with canned corn, black beans, cilantro, lime, salt) and season to taste.

6

If using pickled red onions: drain 3 tbs pickled onions and pat lightly before adding to salad.

7

If using cucumber ribbons: peel into ribbons and pat dry. Toss with a pinch of salt and a squeeze of lemon.

8

If using avocado slices: slice 1 avocado just before assembling and toss with a squeeze of lemon to prevent browning.

Salad Assembly

9

Divide 6 cups mixed salad greens between two plates or bowls (serves 2).

10

Arrange the three chosen sides (total combined quantities as prepared above) evenly around the greens on each plate for visual balance.

11

Top each salad with sliced BBQ chicken, dividing the chicken strips evenly.

12

Scatter sliced green onions and toasted sesame seeds over each salad.

13

Place a lemon wedge on the rim of each plate and serve dressing on the side (about 2 tbs per serving).

Serving & Finishing

14

To serve: squeeze lemon over the salad if desired, drizzle or toss with chosen dressing, and enjoy immediately while chicken is warm. For gluten-free service ensure BBQ sauce and dressing are labeled GF.