Go Back
–+ servings
Southwest BBQ Chicken Salad with Sweet Potato Rounds

Southwest BBQ Chicken Salad with Sweet Potato Rounds

Easy to make and perfect for meal prep, this Southwest BBQ chicken salad is a delicious way to switch up your lunch routine. Served with crispy roasted sweet potato rounds, it’s the perfect balance of sweet and savory!
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course All Recipes, Dinner, Main Course, Salad
Servings 4

Ingredients
  

Southwest BBQ Chicken Salad

  • 2⅓ cups shredded chicken
  • ⅔ cup black beans drained and rinsed
  • ⅔ cup corn
  • ½ cup shredded cheese
  • ⅓ cup green onion diced
  • ½ cup red bell pepper diced
  • ½ cup BBQ sauce

Sweet Potato Rounds

  • 1-2 sweet potatoes
  • olive oil
  • salt
  • chili powder

Instructions
 

  • Preheat oven to 400°F.
  • Peel the sweet potatoes, leaving a little of the skin on if desired (I like keeping like 10-20% of the skin on!). Slice into thin rounds and place on a baking sheet. Drizzle with a little olive oil and season with salt and chili powder. Toss to coat and spread into an even layer.
  • Roast for 20–22 minutes until tender and lightly golden around the edges.
  • For extra flavor, roast the corn or sauté it in a skillet for a few minutes. This step is optional, but highly recommended!
  • While the sweet potatoes are baking, add the shredded chicken, black beans, corn, cheese, green onion, red pepper, and BBQ sauce to a large bowl. Toss until everything is evenly coated and combined.
  • Divide the BBQ chicken salad among four bowls and serve with the roasted sweet potato rounds on the side, or dig in like you would with chips! ;)
  • Enjoy!
Keyword BBQ Sauce, Bell pepper, Black beans, Cheese, Chicken, Chicken Salad, Corn, Green Onion, Sweet Potato
Tried this recipe?Let us know how it was!