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Chipotle BBQ Chicken Salad inspired by Jimmy's Harborside
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Inspired by Jimmy's Harborside

Chipotle BBQ Chicken Salad

Main Course
This hearty salad features tender grilled chicken with smoky chipotle barbecue flavors over crisp romaine hearts. Sweet roasted corn and tangy cotija cheese add texture and complexity, while a creamy cilantro ranch dressing brings everything together. It's a satisfying main course salad that balances fresh ingredients with bold southwestern flavors.
Prep Time 25 mins
Cook Time 20 mins
Inactive Time 30 mins
Total Time 75 mins
Servings 4

Ingredients

  • 1 1/2 lbs Chicken breasts (Boneless, skinless)
  • 2 whole Chipotle peppers in adobo (Finely chopped)
  • 1/2 cup Barbecue sauce
  • 2 tbsp Honey
  • 1 tsp Garlic powder
  • 2 tbsp Olive oil (Divided)
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper (Divided)
  • 2 cups Corn kernels (Fresh or frozen and thawed)
  • 3 whole Romaine hearts (Chopped)
  • 1 medium Red bell pepper (Diced)
  • 1/2 medium Red onion (Thinly sliced)
  • 1 can (15 oz) Black beans (Drained and rinsed)
  • 1/2 cup Cotija cheese (Crumbled (substitute with feta if needed))
  • 1 cup Tortilla strips (For garnish)
  • 1 cup Ranch dressing
  • 1/4 cup Fresh cilantro (Chopped)
  • 2 tbsp Lime juice
  • 1/2 tsp Ground cumin

Tools You'll Need

  • Grill or grill pan
  • Blender or food processor
  • Large mixing bowl
  • Skillet
  • Cutting board
  • Sharp knife
  • Meat thermometer

Chef's Tip

For juicy chicken with perfect grill marks, pound the breasts to an even thickness before marinating. This ensures even cooking and allows the marinade to penetrate more effectively, resulting in more flavorful meat throughout.

Instructions

  1. Prepare marinade: In a bowl, mix chipotle peppers, barbecue sauce, honey, garlic powder, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Marinate chicken: Place chicken in a resealable bag, add marinade, and massage to coat. Refrigerate for at least 30 minutes, up to 4 hours.
  3. Make cilantro ranch: Blend ranch dressing, cilantro, lime juice, and cumin until smooth. Refrigerate until serving.
  4. Roast corn: Heat remaining olive oil in a skillet over high heat. Add corn kernels and cook without stirring for 3-4 minutes until charred in spots. Stir, season with remaining salt and pepper, and cook 2-3 minutes more. Set aside to cool.
  5. Grill chicken: Preheat grill or grill pan to medium-high. Grill chicken 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.
  6. Assemble salad: In a large bowl, toss romaine with half the dressing. Add bell pepper, red onion, black beans, and roasted corn. Toss gently.
  7. Serve: Divide salad among plates. Top with sliced chicken, crumbled cotija cheese, and tortilla strips. Drizzle with remaining dressing.

Plating

Serve on large dinner plates or in wide, shallow bowls. Arrange the dressed romaine and vegetable mixture as the base, then place sliced chicken on top in a fan pattern. Sprinkle cotija cheese and tortilla strips over the entire salad. Finish with a drizzle of the cilantro ranch dressing and a small wedge of lime on the side.

Storage & Reheating

Store salad components separately in airtight containers in the refrigerator. The grilled chicken will keep for up to 3 days, and the dressing for up to 5 days. The salad greens and vegetables are best prepared fresh, but can be prepped 1 day ahead if necessary. Assemble just before serving.

About This Recipe

Jimmy's Harborside's Chipotle BBQ Chicken Salad offered a refreshing twist on their seafood-focused menu. The restaurant's version balanced smoky, sweet flavors with fresh ingredients in a satisfying dish. This adaptation preserves the bold flavors and appealing contrasts of the original, making it perfect for a hearty lunch or light dinner at home.

How did it turn out?

We'd love to hear about your experience making this recipe!