BBQ Chicken Salad (CPK Copycat)

Introduction

This CPK copycat salad brings the famous restaurant experience right to your kitchen. You get the perfect balance of smoky BBQ, cool ranch, and fresh, crunchy ingredients in every bite. It’s a hearty, flavorful meal that’s both satisfying and surprisingly easy to assemble.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Ingredients

6 cups well chopped romaine lettuce
⅓ cup chopped cilantro leaves (thick stems removed)
2 tablespoons chopped fresh basil leaves
3 green onions (thinly sliced)
1 cup corn kernels (frozen or fresh (see Notes section below))
½ cup chopped jicama
15 ounces canned black beans (rinsed and drained)
1 cup shredded Monterey Jack cheese
⅓ cup ranch salad dressing
⅓ cup BBQ sauce (divided)
2 cups chopped cooked chicken breast (such as rotisserie chicken breast meat)
freshly ground black pepper (to taste)
2 limes (cut into wedges)
1 cup chopped roma tomatoes
1 avocado (chopped)
Tortilla strips (for garnish)

Instructions

If using frozen corn, cook it according to package directions and let it cool completely. If using fresh corn, cook it briefly in boiling water for 2-3 minutes, then cool.
In a medium bowl, toss the chopped cooked chicken breast with about half of the BBQ sauce (roughly 2-3 tablespoons) until the chicken is well coated. Set aside.
In a very large serving bowl, combine the chopped romaine lettuce, chopped cilantro, chopped basil, and sliced green onions.
Add the cooled corn kernels, chopped jicama, rinsed black beans, shredded Monterey Jack cheese, chopped roma tomatoes, and chopped avocado to the salad bowl. Gently toss to combine.
Drizzle the ranch dressing and the remaining BBQ sauce over the top of the salad mixture.
Add the BBQ-coated chicken to the top of the salad.
Season the entire salad with freshly ground black pepper to taste.
Garnish generously with tortilla strips. Serve immediately with lime wedges on the side for squeezing over the top.

Variations

Make it a wrap: For a portable lunch, scoop the finished salad into large flour tortillas or spinach wraps.
Warm version: Lightly warm the BBQ chicken and black beans before adding them to the cool salad ingredients for a pleasant temperature contrast.
Deconstructed for meal prep: Layer all the components (except avocado and tortilla strips) in individual airtight containers, storing the dressing separately, to assemble fresh throughout the week. Add avocado and garnish just before eating.
Alternative serving method: Serve the salad on individual plates and pass the dressings and garnishes at the table for a build-your-own experience.

Tips for Success

Chop lettuce well: “Well chopped” romaine ensures easy eating and helps the ingredients mix together evenly in every forkful.
Prep the jicama correctly: Peel the thick, brown skin completely before dicing the crisp, white interior into small, bite-sized pieces.
Keep it crisp: Add the avocado and tortilla strips only at the very end to prevent sogginess and maintain their texture.
Dry ingredients thoroughly: After rinsing the black beans and any fresh vegetables, pat them dry to keep the salad from getting watery.

Storage & Reheating

Store any undressed salad leftovers (without avocado, tortilla strips, or dressing) in an airtight container in the refrigerator for up to 2 days. The BBQ chicken can be stored separately for up to 3 days. Assemble fresh portions as needed. This salad does not reheat well as a whole.

FAQ

Can I use a different type of lettuce?

Yes, you can use chopped green leaf lettuce or a mix of spring greens, but romaine provides the classic CPK crunch.

Do I have to cook the corn?

It’s recommended for the best flavor and texture, but you can use thawed frozen corn or canned corn (drained well) without additional cooking.

What if I don’t have jicama?

You can omit it, but for a similar crunchy, slightly sweet element, try substituting with a peeled and chopped tart apple or a peeled, seeded, and chopped cucumber.

Can I make this salad ahead of time?

You can prep all the individual components (chop veggies, cook corn, sauce the chicken) ahead of time, but assemble just before serving for the best texture.

What kind of BBQ sauce is best?

Use your favorite bottled variety. A smoky, slightly sweet Kansas City-style or hickory-smoked BBQ sauce works very well in this recipe.

Is there a substitute for fresh basil?

While fresh is best, you can use 2 teaspoons of dried basil in a pinch, but the flavor will be more subtle.