Can I use chicken breasts instead of thighs?

Absolutely. Just keep an eye on the cooking time—breasts can dry out faster, so cook just until 165°F.

How do I make homemade pickled onions?

Super easy! Slice a red onion, toss it in a jar with ½ cup vinegar, 1 tsp sugar, and a pinch of salt. Let it sit for 30+ minutes (overnight is even better).

Can I make this salad ahead of time?

Yes! Prep all the toppings and store them separately. Keep the chicken sliced and ready in the fridge. Assemble just before serving for the best texture.

Copycat Panera BBQ Chicken Salad - Chicken magic recipes

Description

Make your favorite salad at home with this Copycat Panera BBQ Chicken Salad—a hearty, colorful bowl filled with grilled BBQ chicken, crunchy veggies, sweet corn, black beans, and drizzles of BBQ and ranch dressing. Perfect for a quick dinner or satisfying lunch!

Ingredients

Scale

For the Chicken:

1.5 lb chicken thighs (skinless, boneless)
½ cup BBQ sauce
8 oz water
4 oz white distilled vinegar
1 tbsp sugar
1 tbsp salt
1 tbsp dried dill
1 tbsp minced garlic
1 tbsp avocado oil

For the Salad:

4 cups green leaf lettuce, chopped
1 cup roasted corn
1 cup black beans, drained and rinsed
1 cup diced tomatoes
½ cup pickled red onions
⅓ cup crushed tortilla chips
Optional: extra BBQ sauce and ranch dressing for drizzling

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Instructions

Brine the Chicken:
In a microwave-safe cup, heat water, vinegar, salt, and sugar for 2 minutes. Pour into a large dish and let it cool. Once cooled, add chicken thighs, dill, and minced garlic. Mix well and refrigerate for 1 hour.
Cook the Chicken:
Remove chicken from brine, pat dry, and season lightly with salt and pepper. Brush with BBQ sauce. Heat a cast iron skillet with avocado oil. Sear chicken until it reaches an internal temp of 165°F. Let it rest for 5 minutes, then brush again with BBQ sauce and slice.
Assemble the Salad:
In large bowls, layer chopped lettuce, black beans, corn, tomatoes, and pickled onions. Top with sliced BBQ chicken and crushed tortilla chips.
Dress It Up:
Drizzle with extra BBQ sauce and ranch if desired. Serve immediately and enjoy!

Notes

Short on time? Skip the brine and marinate the chicken in BBQ sauce for 20 minutes instead.
Store leftover chicken and toppings separately to keep salad fresh.
You can use romaine or spring mix in place of green leaf lettuce.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Salad
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 9 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 34 g
Cholesterol: 95 mg