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BBQ Chicken Chopped Salad


"This healthy salad was adapted from one I ate at California Pizza Kitchen. The lime juice intensified by the jicama draws out the flavor of the vegetables, so an oil- or cream-based dressing is not necessary."
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21 m servings 280 cals
Original recipe yields 6 servings

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  1. Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly.
  2. Combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.
  3. Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.


  • Cook's Note:
  • I prefer the southwestern flavor for the chicken strips.
  • Drizzle extra BBQ sauce on top of salad if desired.

Nutrition Facts

Per Serving: 280 calories; 8.3 g fat; 40.6 g carbohydrates; 16.3 g protein; 21 mg cholesterol; 581 mg sodium. Full nutrition

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Read all reviews 5
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My girlfriend said I have now ruined restaraunt chicken salads for her. Thanks for the recipe! We made a few altercations based off our preference but hey, it's a salad, can't do too much harm, ...

I made some minor changes for what I had on hand. I used jarred roasted red peppers, cucumbers instead of jicama. I tossed the lettuce with a small amount of Italian dressing, the remaining ingr...

The lime juice dressing really didn't add much flavor or "pizzazz" to make this salad noteworthy. I liked all the rest of the ingredients though & will be finding my own lime dressing next time.

Super delicious and so easy to make each persons with just the ingredients they want on their salad.

Delicious and easy! I made it after a day of running around in about 15 minutes. I left out the carrots and the jimaca, however, and finished it by LIGHTLY tossing it with a light ranch dressing...