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BBQ Chicken Dense Bean Salad

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A vibrant and satisfying salad combining tender BBQ chicken thighs, hearty beans, and fresh vegetables, perfect for meal prep or a quick weeknight dinner.

Ingredients

  • 1½ lb boneless, skinless chicken thighs
  • ½ cup BBQ sauce
  • 2 finely chopped chipotle peppers in adobo sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¾ tsp salt
  • 2 cans black beans (drained and rinsed)
  • 2 cups corn kernels
  • 2 cups finely chopped red cabbage
  • 1 cup diced tomatoes (seeds removed)
  • 1 cup shredded carrots
  • ½ cup sliced green onions
  • ½ cup chopped fresh cilantro
  • 1 cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • ½ tsp smoked paprika
  • ¾ tsp salt (or to taste)

Instructions

  1. Heat a large skillet over medium heat. Season the chicken thighs with smoked paprika, garlic powder, onion powder, and salt.
  2. Add the seasoned chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
  3. Pour the BBQ sauce over the chicken and add the chopped chipotle peppers.
  4. Cover the skillet and continue to cook for an additional 10 minutes or until the chicken is cooked through.
  5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.
  6. In a large bowl, combine the black beans, corn, red cabbage, diced tomatoes, shredded carrots, green onions, and cilantro. Toss well to mix the ingredients evenly.
  7. In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, garlic powder, onion powder, dried dill, dried parsley, dried chives, smoked paprika, and salt.
  8. Add the sliced BBQ chicken to the salad mixture and pour the dressing over the top. Gently toss to combine all ingredients evenly.

Notes

Check the chicken for doneness to avoid drying it out. Adjust dressing consistency with water if too thick.