BBQ Chicken Peach Chopped Salad
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BBQ Chicken Peach Chopped Salad
This BBQ Chicken Peach Chopped Salad is a summer dream—juicy peaches, smoky BBQ chicken, and crisp veggies all tossed together in a flavor-packed bowl. It’s perfect for potlucks or as a mouthwatering main dish that screams summer deliciousness! Gluten-free + Make-ahead Option.
It’s no secret that I’m obsessed with peaches, whether it's in classic peach cobbler or my BBQ peach wings. I love how peaches pair so perfectly with chicken, so I had to turn that combo into a salad. Enter the BBQ Chicken Peach Chopped Salad—it's pure perfection! This hearty salad features black beans, crunchy croutons, and popcorn BBQ chicken made with homemade BBQ sauce.
Can you believe I used to hate salads? Then I discovered chopped salads, and they totally changed my salad game. Every forkful feels like hitting the jackpot—a total game-changer for me! The best thing about this chicken + peach chopped salad is that it’s highly customizable, so you can mix and match ingredients to suit everyone’s tastes!
Y'all know, I take pride in the salads I whip up for my family, and let me tell you, despite all the components, they're simply amazing! Trust me, it's worth every bit of effort! If you're a salad lover, you've got to give these a try next --- Ultimate Summer BBQ Chopped Kale Salad Roasted Cauliflower Green Goddess Salad, Spicy Chipotle Sweet Potato Chopped Salad, Chicken Caesar Salad with Cornbread Croutons, and Baked Jamaican Jerk Chicken Salad
Jump to:
- What is Chopped Salad?
- Why You Will LOVE BBQ Chicken Peach Chopped Salad
- How To Make BBQ Chicken Peach Chopped Salad
- Ingredients
- Do I Use Cornstarch or Flour for Crispy Chicken?
- Do You Egg or Flour Chicken First?
- Why + How to Massage Kale
- How to Make Chopped Salad with a Food Processor
- Can I Add More Ingredients to this Salad?
- BBQ Chicken Peach Chopped Salad Q + A's
- More Healthy Salad Recipes You'll LOVE
- MADE OUR RECIPE(S)?
- BBQ Chicken Peach Chopped Salad
What is Chopped Salad?
OK, so if this is your first time hearing about chopped salad, then I've got you covered. Basically, the difference between chopped salad and regular salad is that all of the ingredients are chopped and incorporated versus it being layered. It definitely creates the perfect bite that makes a real difference when eating it.
Why You Will LOVE BBQ Chicken Peach Chopped Salad
- An epic explosion of taste with every forkful! Perfectly savory with sweet notes from the peaches.
- Incredibly versatile--- customize it with your favorite veggies + protein options, making it a hit for everyone.
- Packed with vitamins + antioxidants
- Super delicious + colorful
- Works as a main meal OR side
How To Make BBQ Chicken Peach Chopped Salad
Ready to make this tasty BBQ Chicken Peach Chopped Salad? First things first, let's gather and prep our ingredients! While there are a few steps involved, trust me, it's totally worth it, and you can even use some of these ingredients for meal prep.
Ingredients
POPCORN BBQ CHICKEN:
- Organic chicken breasts. Cut into 1-inch chunks.
- Spices + seasonings. Sea salt, black pepper, smoked paprika, onion powder, garlic powder, dried parsley + dried thyme.
- Red pepper flakes. You can use as little or as much as you like.
- Organic all-purpose flour. I use Bob's Red Mill organic flour. You can use gluten-free all-purpose flour to keep this recipe gluten-free.
- Cornstarch. I find that combining flour and cornstarch together for the dusting creates the crispiest tenders. For a GF-friendly option, you can sub with GF flour or arrowroot starch.
- Breadcrumbs. You can buy store-bought breadcrumbs or panko. Or see the notes below the recipe to easily make your own Seasoned Toasted Panko Bread Crumbs.
- Eggs. Acts as a great binder for the wet marinade when coating chicken.
- Almond milk. Unsweetened (You can sub with whole milk or your fave plant-based milk)
- BBQ sauce. You can use store-bought or learn how to make your own BBQ sauce!
- Butter. Unsalted.
SALAD:
- Kale. De-stemmed + roughly chopped.
- Arugula. Provides a peppery bite and fresh flavor.
- Peaches. Sliced (Can peel or keep skin on, depending on preference)
- Black beans. Cooked.
- Cherry or grape tomatoes. Halved (You can roast them for greater flavor)
- Jalapeno. This adds a nice spicy element, remove the seeds for less spice.
- Red bell pepper. Adds a nice crunch and element of sweetness.
- Croutons. You can make your own homemade croutons.
- Mild Cheddar cheese. Freshly shredded is best.
SIMPLE DRESSING:
- Extra virgin olive oil. Adds richness and a smooth, fruity flavor.
- Garlic. Freshly minced.
- Hot honey. Store-bought or homemade, if opting for store-brought my favorite is Mike's Hot Honey. You can sub with regular organic raw honey or maple syurp.
- Red wine vinegar. Adds tanginess and a touch of acidity.
- Honey dijon mustard. Adds a subtle tang.
- Sea salt + black pepper. To taste.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SALAD!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this BBQ Chicken Peach Chopped Salad. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Do I Use Cornstarch or Flour for Crispy Chicken?
OK, so this is one of the hot debates as it relates to which one creates the crispier chicken or chicken tenders. While cornstarch does add an extra layer of crispiness to your chicken, using flour still works too!
But to be honest, the best-kept secret is the combination of both cornstarch and flour, which creates the crispiest results. Of course, if you're looking to make this chicken salad recipe gluten-free, then substitute the cornstarch or flour with arrowroot starch or a great all-purpose flour.
Do You Egg or Flour Chicken First?
The greatest secret and tip to ensuring that your crust sticks unto your chicken pieces properly and permanently is to first dust your chicken in the flour-starch mixture and then dip it into the egg mixture, shaking off any excess before rolling it in the breadcrumbs.
Why + How to Massage Kale
When it comes to massaging kale, it's usually recommended because kale is known for being tough and fibrous, which makes it sometimes hard to chew and digest. However, massaging the kale softens it a great deal and helps the flavors to be more pronounced which works hand in hand with the other ingredients.
My easy method to massage kale is to add the de-stemmed and chopped kale to a large bowl and then drizzling it with 1-2 tsps of lemon juice or Extra virgin olive oil and using your clean hands, rubbing the leaves together gently for about 2-3 minutes. They should look glossy and slightly reduced in volume when massaging is achieved.
How to Make Chopped Salad with a Food Processor
For greater ease, you can easily chop your ingredients in a food processor for the perfect bite. I suggest first starting with solely the kale leaves once they are de-stemmed. Add them to your food processor and pulse for a few seconds before they are too minced. Then remove those chopped greens and place them into a bowl and work your way through the other ingredients (all processed separately).
Once all ingredients are chopped, add them together in a bowl and continue the recipe.
Can I Add More Ingredients to this Salad?
Definitely! This is a great recipe to mix and match the ingredients/toppings. For added nutrients, fiber, and color, add your favorite veggies + protein.
Here are some additions that would go well in this salad:
- Beans + legumes (i.e. chickpeas, kidney beans, etc.)
- Swap the chicken for cauliflower popcorn
- Sub the cherry tomatoes for herb roasted tomatoes
- Other greens (i.e. spinach, lettuce, mixed greens, mustard greens, etc.)
- Homemade croutons, baked tortilla, or pita chips
- Nuts + seeds (i.e. pecans, walnuts, pumpkin seeds, etc.)
- Sweet potatoes or roasted butternut squash
- Grains like farro, quinoa, couscous, etc.
- Boiled or poached eggs
- Candied bacon
BBQ Chicken Peach Chopped Salad Q + A's
Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
Yes! The roasted tomatoes and popcorn BBQ chicken can be made up to 2 days beforehand and stored in an airtight container and refrigerated. The dressing can be made and refrigerated in a separate airtight container. The salad can be chopped up to 30 minutes before serving.
Absolutely, just ensure your croutons are gluten-free or skip them, and use a gluten-free BBQ sauce. Make sure to use gluten-free flour for coating and gluten-free breadcrumbs if you’re making your own croutons.
The best way to help to ripe hard peaches is to put them in a paper bag and leave them on the counter for a day. And if it still isn't softened, keep it in the bag for another 24 hours or so.
More Healthy Salad Recipes You'll LOVE
Now that you've fallen in love with this BBQ Chicken Peach Chopped Salad recipe, put to good use your remaining produce with these great salad recipes:
- Best Lemon Pepper Chicken Chopped Salad
- Ultimate Summer BBQ Chopped Kale Salad
- Roasted Cauliflower Green Goddess Salad
- Baked Jamaican Jerk Chicken Salad
- Healthy Loaded Kale Salad with Spicy Chickpeas
- Quick + Easy Blood Orange Kale Salad
MADE OUR RECIPE(S)?
If you tried BBQ Chicken Peach Chopped Salad recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
BBQ Chicken Peach Chopped Salad
Ingredients
POPCORN BBQ CHICKEN:
- 2 lbs. organic chicken breasts, cut into 1-inch chunks
- 2 tsps sea salt
- 2 tsps black pepper
- 2 tsps smoked paprika
- 2 tsps onion powder
- 2 tsps garlic powder
- 2 tsps dried parsley
- 2 tsps dried thyme
- Pinch of red pepper flakes
- ¼ cup organic all-purpose flour
- ¼ cup cornstarch
- 2-3 cups breadcrumbs (You can make your own Panko breadcrumbs)
- 2 large eggs
- ¼ cup Almond milk, unsweetened (You can sub with whole milk or your fave plant-based milk)
- 2 cups BBQ sauce
- 2 Tbsps unsalted butter
SALAD:
- 1 bunch organic kale, de-stemmed + roughly chopped
- 4 cups organic arugula
- 2 medium peaches, sliced (Can peel or keep skin on, depending on preference)
- ½ cup cooked black beans
- 1 cup cherry or grape tomatoes, halved (You can roast them for greater flavor)
- 1 jalapeno, chopped
- 1 red bell pepper, chopped
- 1 ½ cups Croutons (You can make your own homemade croutons)
- 1 cup shredded Mild Cheddar cheese
SIMPLE DRESSING:
- 3 Tbsps Extra virgin olive oil
- 1 garlic clove, minced
- 2 tsps hot honey (You can sub with regular organic raw honey or maple syurp)
- 3 Tbsps red wine vinegar
- ½ teaspoon honey dijon mustard
- sea salt + black pepper, to taste
Instructions
SEASON THE CHICKEN BITES:
- Preheat your oven to 400 degrees Fahrenheit and line your baking sheet with parchment paper with a wire rack for the best results. NOTE: Doing this step is a MUST to prevent sticking.
- In a bowl, add the chicken pieces along with 1 teaspoon of EACH: salt, black pepper, smoked paprika, onion powder, garlic powder, parsley, and thyme, stirring everything together until chicken are coated.
TO MAKE THE POPCORN BBQ CHICKEN:
- In a bowl, add the milk and beaten eggs whisking everything together until combined. Set aside.
- In a separate bowl, add the breadcrumbs and 1 teaspoon of EACH: salt, black pepper, smoked paprika, onion powder, garlic powder, parsley, thyme, and red pepper flakes, stirring everything together and set aside also.
- In a plate or bowl, add the flour and starch, stirring them together to combine.
- Now, toss each piece of chicken into the flour followed by the "wet" batter (shaking off any excess) and then toss into the breadcrumbs mixture. Then lay each coated chicken side by side onto the prepared baking sheet (about an inch apart). Repeat until all chicken are coated.
- Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes.
- To make the BBQ, be sure to follow my Best Homemade BBQ Sauce recipe!
- In a saucepan over medium-high heat, add the butter and let it melt. Add in the BBQ sauce, stirring until combined. Reduce the heat to low and let it simmer for 1-2 minutes.
- Once the chicken bites are crisp, remove from oven and toss them in the sauce until fully coated.
CHOP + MASSAGE KALE + ARUGULA:
- Strip the leaves from the bunch of kale and discard the stems if you haven't already. Roughly chop the leaves of the kale and arugula (if desired) and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped greens and using clean hands, rub together the kale and arugula gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale and arugula.
TO MAKE THE SIMPLE DRESSING:
- In a bowl, add together all of the ingredients and whisk until combined and smooth.
ASSEMBLE + CHOP THE SALAD:
- On a large cutting board, add half of the kale-arugula mix followed by half the amount of the following:sliced peaches, halved tomatoes or roasted herb tomatoes, cooked black beans, bell peppers, and jalapeños; and using a 'salad chopper', precisely chop everything together (working your hands to keep them together when needed) until ingredients are cut "fine. Add chopped ingredients into a large serving bowl and REPEAT with remaining half of ingredients.
- To serve, add the chopped salad to your bowl(s), drizzle with the simple dressing, and add your favorite toppings like shredded Mild cheddar cheese, croutons, etc. if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
- MAKE AHEAD: The roasted tomatoes and popcorn BBQ chicken can be made up to 2 days beforehand and stored in an airtight container and refrigerated. The dressing can be made and refrigerated in a separate airtight container. The salad can be chopped up to 30 minutes before serving.
- HERB ROASTED TOMATOES: To see the recipe, tap this link.
- GREENS: If preferred, you can always add greens like Romaine lettuce, Microgreens, Mustard Greens, Spinach or Collard Greens to this salad for added flavor or texture.
Nutrition
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This salad was so satisfying surprisingly with a side of Chardonnay. I’m not a salad person but this has changed my mind.