BBQ Chicken Quinoa Salad Recipe

Yields: 4 Servings
Prep time: 15 minutes
Cook Time: 30 minutes



  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth (or water)

BBQ Chicken

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup BBQ sauce, store-bought or homemade


  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup chopped cilantro


  • 1/4 cup plain Greek yogurt
  • 2 tablespoons BBQ sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


1. Cook the quinoa

  • Rinse quinoa thoroughly in a fine-mesh sieve.
  • In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until liquid is absorbed.
  • Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

2. Prepare the chicken

  • Season chicken breasts with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F).
  • Remove chicken from skillet and let it rest for a few minutes. Shred or dice the chicken into bite-sized pieces.
  • In a small bowl, toss shredded chicken with half of the BBQ sauce (about 1/4 cup).

3. Assemble the salad

  • In a large salad bowl, combine cooked quinoa, BBQ chicken, corn, black beans, red bell pepper, red onion, and cilantro.

4. Make the dressing

  • In a separate small bowl, whisk together Greek yogurt, remaining BBQ sauce, lime juice, salt, and pepper.

5. Combine and enjoy

  • Pour dressing over the salad and toss to coat evenly.
  • Serve immediately, or chill for later for a refreshing cold salad.


Customize it: Add other vegetables like diced cucumber, tomatoes, or avocado for extra flavor and texture.

Make it spicier: Add a pinch of cayenne pepper or a diced jalapeño to the dressing for some heat.

Homemade BBQ sauce: If you prefer, make your own BBQ sauce for a fresher, more customizable flavor.

Meal prep: This recipe is a fantastic meal prep option. Assemble salads in individual containers and store in the refrigerator for up to 4 days. Add the dressing just before serving.


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