\nThis classic cobb salad gets a boost of flavor with the addition of grilled chicken and tangy BBQ sauce. Perfect for a quick and easy dinner or lunch, this recipe is sure to please.<\/p>\n
Summer is here, and with it comes the perfect excuse to fire up the grill and get creative with your salads. There’s something about the smoky flavor of BBQ that just adds a whole new level of excitement to a classic salad. In this article, we’re sharing 18 mouthwatering BBQ salad recipes that are sure to become your new go-to summer staples. From grilled chicken cobb salads to smoked brisket masterpieces, these dishes are guaranteed to satisfy your cravings and impress your friends.<\/p>\n
So, what makes a great BBQ salad? For starters, it’s all about balance. You want a perfect harmony of sweet, tangy, smoky, and savory flavors. And don’t even get us started on the textures! Crunchy grilled chicken, crispy bacon, creamy ranch dressing… you name it, we’ve got it. So, grab your apron and let’s dive into these 18 scrumptious BBQ salad recipes that will make your summer grilling game unbeatable.<\/p>\n
…<\/p>\n
\nThis classic cobb salad gets a boost of flavor with the addition of grilled chicken and tangy BBQ sauce. Perfect for a quick and easy dinner or lunch, this recipe is sure to please.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Grill chicken for 5-6 minutes per side, or until cooked through. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. pasta (such as penne or fusilli) Instructions:<\/strong><\/p>\n 1. Cook pasta according to package instructions; drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups shredded cabbage Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the shredded cabbage and carrots. Cooking Time:<\/strong> 10-15 minutes (prep time) + 30 minutes (refrigeration time)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 ears of corn, husked and silked Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. Place the diced potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a large bowl, combine mixed greens, cherry tomatoes, and smoked brisket strips. Cooking Time:<\/strong> 10-15 minutes (preparing ingredients) + 5-7 minutes (assembling salad)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups mixed greens Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup jackfruit (canned or fresh, drained and chopped) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup quinoa Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1.5 lbs flank steak Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong><\/strong><\/p>\n – Grilled steak: 10-12 minutes Ingredients:<\/strong><\/p>\n – 4 cups broccoli florets Instructions:<\/strong><\/p>\n 1. In a large bowl, combine broccoli and ranch dressing. Toss until the broccoli is evenly coated. Cooking Time:<\/strong> None! This salad is ready in just a few minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked farro Instructions:<\/strong><\/p>\n 1. Cook farro according to package instructions. Cooking Time:<\/strong> 15 minutes<\/p>\n Discover a flavorful twist on classic salads by combining the sweetness of grilled vegetables with the tanginess of feta cheese.<\/p>\n Ingredients:<\/p>\n – 1 red bell pepper, seeded and sliced Instructions:<\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of romaine lettuce Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried green or brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to fire up your grill and elevate your salads with these 18 mouthwatering smoky BBQ salad recipes perfect for summer grilling. From classic Cobb salads to bold twists featuring pulled pork, grilled chicken, and smoked brisket, there’s something for everyone. Discover how to add smoky flavor to pasta salads, potato salads, and even veggie-packed bowls. Whether you’re a meat-lover or a vegetarian, these recipes will inspire your next backyard barbecue.<\/p>\n","protected":false},"excerpt":{"rendered":" Summer is here, and with it comes the perfect excuse to fire up the grill and get creative with your salads. There’s something about the smoky flavor of BBQ that just adds a whole new level of excitement to a classic salad. In this article, we’re sharing 18 mouthwatering BBQ salad recipes that are sure … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28032,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-28479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/28479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=28479"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/28479\/revisions"}],"predecessor-version":[{"id":28480,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/28479\/revisions\/28480"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/28032"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=28479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=28479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=28479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/4 cup BBQ sauce
\n– 2 cups mixed greens (arugula, spinach, lettuce)
\n– 1 cup diced cucumber
\n– 1 cup diced red bell pepper
\n– 1\/2 cup crumbled blue cheese
\n– 1\/4 cup chopped pecans or walnuts
\n– 2 tbsp olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together BBQ sauce and 1 tbsp olive oil. Brush mixture on grilled chicken during last minute of cooking.
\n3. In a large bowl, combine mixed greens, cucumber, bell pepper, blue cheese, and nuts.
\n4. Slice grilled chicken into strips and add to salad.
\n5. Drizzle with remaining olive oil and season with salt and pepper.
\n6. Serve immediately and enjoy!<\/p>\nSmoky BBQ Ranch Pasta Salad<\/h2>\n
\nGet ready for a flavor explosion with this creamy and smoky pasta salad! This recipe combines the tanginess of ranch dressing, the sweetness of BBQ sauce, and the smokiness of bacon to create a delicious and satisfying side dish.<\/p>\n
\n– 1\/2 cup ranch dressing
\n– 1\/4 cup BBQ sauce
\n– 6 slices cooked bacon, crumbled
\n– 1 cup cherry tomatoes, halved
\n– 1\/2 cup cucumber, sliced
\n– 1\/4 cup red onion, thinly sliced
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, whisk together ranch dressing and BBQ sauce until smooth.
\n3. Add cooked pasta, crumbled bacon, cherry tomatoes, cucumber, and red onion to the bowl.
\n4. Toss everything together until well combined.
\n5. Season with salt and pepper to taste.<\/p>\nPulled Pork BBQ Coleslaw Salad<\/h2>\n
\nA creamy coleslaw salad perfectly complements the smoky flavor of pulled pork BBQ. This refreshing side dish is easy to prepare and sure to please!<\/p>\n
\n– 1 cup shredded carrots
\n– 1\/4 cup mayonnaise
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon Dijon mustard
\n– 1 teaspoon honey
\n– Salt and pepper, to taste
\n– Chopped fresh parsley or dill, for garnish (optional)<\/p>\n
\n2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until smooth.
\n3. Pour the dressing over the cabbage mixture and toss to coat.
\n4. Season with salt and pepper to taste.
\n5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
\n6. Just before serving, garnish with chopped fresh parsley or dill, if desired.<\/p>\nGrilled Corn and Black Bean BBQ Salad<\/h2>\n
\nThis vibrant salad combines smoky grilled corn with sweet black beans, tangy BBQ sauce, and crunchy textures for a flavorful and refreshing meal. Perfect for summer gatherings or as a light lunch.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 2 tablespoons olive oil
\n– 1 red onion, thinly sliced
\n– 1 cup BBQ sauce (homemade or store-bought)
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Grill corn ears for 5-7 minutes per side, or until slightly charred.
\n3. In a large bowl, combine grilled corn, black beans, red onion, and BBQ sauce.
\n4. Toss gently to coat all ingredients evenly.
\n5. Season with salt and pepper as needed.
\n6. Garnish with cilantro leaves and serve immediately.<\/p>\nBBQ Bacon Ranch Potato Salad<\/h2>\n
\nGet ready to elevate your potato salad game with this addictive recipe that combines the richness of ranch dressing, the smokiness of BBQ sauce, and the savory flavor of crispy bacon.<\/p>\n
\n– 1\/2 cup ranch dressing
\n– 1\/4 cup BBQ sauce
\n– 6 slices of bacon, cooked and crumbled
\n– 1\/4 cup chopped fresh parsley
\n– Salt and pepper to taste<\/p>\n
\n2. In a separate bowl, whisk together the ranch dressing and BBQ sauce until well combined.
\n3. Drain the cooked potatoes and add them to the ranch-BBQ mixture. Toss to coat.
\n4. Stir in the crumbled bacon and chopped parsley.
\n5. Season with salt and pepper to taste.
\n6. Cover and refrigerate for at least 30 minutes before serving.<\/p>\nSpicy BBQ Shrimp and Avocado Salad<\/h2>\n
\nThis refreshing salad combines succulent shrimp with creamy avocado, crunchy red onion, and a tangy BBQ sauce for a flavor explosion. Perfect as an appetizer or main course!<\/p>\n
\n– 2 ripe avocados, diced
\n– 1\/4 cup Spicy BBQ Sauce (homemade or store-bought)
\n– 1\/2 red onion, thinly sliced
\n– 1 lime, juiced
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Season shrimp with salt and pepper. Grill for 2-3 minutes per side, until pink and cooked through.
\n3. In a large bowl, whisk together BBQ sauce and lime juice.
\n4. Add grilled shrimp, avocado, and red onion to the bowl. Toss gently to combine.
\n5. Taste and adjust seasoning as needed.
\n6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
\n7. Serve chilled, garnished with cilantro leaves if desired.<\/p>\nSmoked Brisket BBQ Salad with Blue Cheese<\/h2>\n
\nA hearty salad that combines the rich flavors of smoked brisket, tangy blue cheese, and crunchy vegetables.<\/p>\n
\n– 1 lb smoked brisket, sliced into thin strips
\n– 4 cups mixed greens (arugula, spinach, lettuce)
\n– 1 cup cherry tomatoes, halved
\n– 1\/2 cup crumbled blue cheese
\n– 1\/4 cup chopped pecans or walnuts
\n– 2 tbsp olive oil
\n– 1 tsp apple cider vinegar
\n– Salt and pepper to taste<\/p>\n
\n2. Crumble blue cheese over the top and sprinkle with chopped nuts.
\n3. Drizzle olive oil and apple cider vinegar over the salad, tossing gently to combine.
\n4. Season with salt and pepper to taste.<\/p>\nBBQ Ranch Chopped Salad with Crispy Onions<\/h2>\n
\nA flavorful twist on a classic chopped salad, this BBQ ranch version is perfect for a quick and easy dinner or lunch. The crispy onions add a satisfying crunch to the mix of greens, veggies, and tangy dressing.<\/p>\n
\n– 1 cup cooked chicken breast, diced
\n– 1 cup cherry tomatoes, halved
\n– 1\/2 cup red onion, thinly sliced
\n– 1\/4 cup crispy fried onions (see note)
\n– 1\/4 cup BBQ ranch dressing
\n– Salt and pepper to taste<\/p>\n
\n2. Toss the sliced red onion with a pinch of salt and pepper on a baking sheet. Bake for 15-20 minutes, or until crispy and golden brown.
\n3. In a large bowl, combine mixed greens, diced chicken, cherry tomatoes, and crispy fried onions.
\n4. Drizzle BBQ ranch dressing over the top and toss to combine. Season with salt and pepper to taste.<\/p>\nGrilled Peach and BBQ Chicken Salad<\/h2>\n
\nA sweet and savory twist on the classic chicken salad, this recipe combines juicy grilled peaches with tender BBQ chicken, crunchy greens, and tangy dressing.<\/p>\n
\n– 1\/4 cup BBQ sauce
\n– 2 ripe peaches, sliced
\n– 1 head of lettuce, chopped
\n– 1\/2 cup crumbled feta cheese
\n– 1\/4 cup chopped pecans
\n– 2 tbsp olive oil
\n– 1 tbsp apple cider vinegar
\n– Salt and pepper to taste<\/p>\n
\n2. Season chicken with salt and pepper, then brush with BBQ sauce. Grill for 5-6 minutes per side, or until cooked through.
\n3. Meanwhile, toss peaches with olive oil, salt, and pepper. Grill for 2-3 minutes per side, or until caramelized.
\n4. In a large bowl, combine chopped lettuce, crumbled feta cheese, and toasted pecans.
\n5. Slice grilled chicken into strips and place on top of greens.
\n6. Top with grilled peaches and drizzle with apple cider vinegar.
\n7. Serve immediately and enjoy!<\/p>\nBBQ Pulled Jackfruit Salad with Lime Dressing<\/h2>\n
\nGet ready to revolutionize your salad game with this vibrant and tangy BBQ pulled jackfruit salad! This plant-based twist on traditional pulled pork is a flavor bomb that’s sure to satisfy.<\/p>\n
\n– 1\/4 cup BBQ sauce
\n– 2 tablespoons brown sugar
\n– 1 tablespoon apple cider vinegar
\n– 1\/4 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 4 cups mixed greens (arugula, spinach, etc.)
\n– 1 cup cherry tomatoes, halved
\n– 1\/2 cup crumbled vegan feta cheese (optional)
\n– Lime wedges, for serving<\/p>\n
\n2. In a large bowl, whisk together BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, salt, and pepper.
\n3. Add the chopped jackfruit to the marinade and toss to coat.
\n4. Spread the jackfruit mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until caramelized.
\n5. In a large bowl, combine mixed greens, cherry tomatoes, and baked jackfruit.
\n6. Drizzle with lime juice (about 2 tablespoons) and toss to coat.<\/p>\nSmoky BBQ Quinoa and Kale Salad<\/h2>\n
\nA flavorful and nutritious salad that combines the nutty taste of quinoa with the smokiness of BBQ sauce, all wrapped up in a bed of curly kale. Perfect for a quick lunch or dinner.<\/p>\n
\n– 2 cups water
\n– 2 tablespoons olive oil
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup curly kale, stems removed and chopped
\n– 1\/4 cup BBQ sauce (smoky or sweet)
\n– Salt and pepper to taste
\n– 1\/4 cup crumbled feta cheese (optional)<\/p>\n
\n2. Cook quinoa according to package instructions using 2 cups of water.
\n3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until caramelized (5-7 minutes).
\n4. Add kale to the skillet and cook until wilted (about 3-4 minutes). Season with salt and pepper.
\n5. Fluff cooked quinoa with a fork. Stir in BBQ sauce and combine with the kale mixture.
\n6. Top with feta cheese, if using. Serve warm or at room temperature.<\/p>\nGrilled Steak and BBQ Bean Salad<\/h2>\n
\nA classic combination of flavors, this Grilled Steak and BBQ Bean Salad is a perfect summer treat. Juicy grilled steak pairs perfectly with sweet and smoky BBQ beans, all on top of a bed of crispy mixed greens.<\/p>\n
\n– 1 cup BBQ beans (homemade or store-bought)
\n– 2 tbsp olive oil
\n– 1 tsp garlic powder
\n– Salt and pepper to taste
\n– 4 cups mixed greens (arugula, spinach, etc.)
\n– 1\/2 cup crumbled feta cheese (optional)<\/p>\n
\n2. Season steak with olive oil, garlic powder, salt, and pepper.
\n3. Grill steak for 5-7 minutes per side, or until it reaches desired doneness.
\n4. Meanwhile, cook BBQ beans according to package instructions (or your own recipe).
\n5. Assemble salad by placing mixed greens on a plate, followed by sliced grilled steak and BBQ beans.
\n6. Top with crumbled feta cheese, if using.<\/p>\n
\n– BBQ beans: 15-20 minutes (depending on package instructions)<\/p>\nBBQ Ranch Broccoli Salad with Almonds<\/h2>\n
\nThis refreshing salad combines the crunch of almonds, the tanginess of ranch dressing, and the sweetness of barbecue sauce, all on a bed of tender broccoli. It’s perfect for a quick weeknight dinner or a potluck gathering.<\/p>\n
\n– 1\/2 cup ranch dressing
\n– 1\/4 cup BBQ sauce
\n– 1\/2 cup sliced almonds
\n– 1 tablespoon chopped fresh parsley<\/p>\n
\n2. Add BBQ sauce to the broccoli mixture and toss again.
\n3. Stir in sliced almonds.
\n4. Top with chopped parsley.
\n5. Serve immediately or refrigerate for up to 24 hours.<\/p>\nSpicy BBQ Chickpea and Farro Salad<\/h2>\n
\nThis salad is a flavorful twist on traditional chickpea salads, with the added crunch of farro and a kick from spicy BBQ sauce. Perfect for a quick lunch or dinner!<\/p>\n
\n– 1 (15 oz) can chickpeas, drained and rinsed
\n– 1\/4 cup Spicy BBQ Sauce (store-bought or homemade)
\n– 2 tbsp olive oil
\n– 1 small red onion, diced
\n– 2 cloves garlic, minced
\n– 1 tsp smoked paprika
\n– Salt and pepper to taste
\n– Chopped fresh cilantro for garnish (optional)<\/p>\n
\n2. In a large bowl, whisk together Spicy BBQ Sauce, olive oil, red onion, garlic, and smoked paprika.
\n3. Add chickpeas to the bowl and stir until well coated with the sauce mixture.
\n4. Fluff cooked farro with a fork and add it to the bowl. Toss to combine.
\n5. Season with salt and pepper to taste.
\n6. Garnish with chopped cilantro, if desired.<\/p>\nGrilled Veggie BBQ Salad with Feta<\/h2>\n
\nGrilled Veggie BBQ Salad with Feta Recipe<\/p>\n
\n– 1 yellow bell pepper, seeded and sliced
\n– 1 zucchini, sliced
\n– 1 cup cherry tomatoes, halved
\n– 2 tablespoons olive oil
\n– 1 tablespoon balsamic vinegar
\n– 1 teaspoon BBQ sauce
\n– Salt and pepper to taste
\n– 1\/4 cup crumbled feta cheese
\n– Fresh parsley leaves for garnish<\/p>\n
\n2. Brush vegetables with olive oil, season with salt and pepper.
\n3. Grill bell peppers and zucchini for 5-6 minutes per side, or until tender.
\n4. Grill cherry tomatoes for 2-3 minutes per side, or until slightly charred.
\n5. In a large bowl, whisk together balsamic vinegar and BBQ sauce.
\n6. Add grilled vegetables to the bowl and toss to coat with dressing.
\n7. Top salad with crumbled feta cheese and garnish with parsley leaves.<\/p>\nBBQ Ranch Taco Salad with Crunchy Shell<\/h2>\n
\nA twist on traditional taco salad, this recipe combines the flavors of BBQ ranch dressing, crispy tortilla strips, and a variety of fresh ingredients for a delicious and satisfying meal.<\/p>\n
\n– 1 cup cooked chicken breast, diced
\n– 1\/2 cup black beans, rinsed and drained
\n– 1\/4 cup diced red bell pepper
\n– 1\/4 cup diced yellow onion
\n– 1\/4 cup crumbled feta cheese
\n– 1 packet of BBQ ranch dressing mix
\n– 8-10 corn tortillas
\n– Vegetable oil for frying<\/p>\n
\n2. Cut tortillas into thin strips and fry in hot oil until crispy, draining on paper towels.
\n3. In a large bowl, combine lettuce, chicken, black beans, red bell pepper, and yellow onion.
\n4. Pour BBQ ranch dressing mix over the salad and toss to coat.
\n5. Sprinkle feta cheese on top and serve with crunchy tortilla strips.<\/p>\nSmoky BBQ Lentil and Sweet Potato Salad<\/h2>\n
\nGet ready for a flavorful twist on traditional lentils! This hearty salad combines tender cooked lentils, sweet caramelized sweet potatoes, and the deep smokiness of BBQ sauce.<\/p>\n
\n– 2 medium sweet potatoes, peeled and cubed
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1\/4 cup Smoky BBQ Sauce (store-bought or homemade)
\n– 2 tablespoons olive oil
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, chopped (optional)<\/p>\n
\n2. Roast sweet potatoes for 45 minutes, or until tender.
\n3. Cook lentils according to package instructions. Drain and set aside.
\n4. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
\n5. Stir in Smoky BBQ Sauce and cooked lentils. Simmer for 5-7 minutes.
\n6. Combine roasted sweet potatoes with the lentil mixture. Season with salt and pepper to taste.
\n7. Garnish with chopped cilantro, if desired.<\/p>\nGrilled Pineapple BBQ Chicken Salad<\/h2>\n
\nA sweet and savory twist on a classic chicken salad, this Grilled Pineapple BBQ Chicken Salad is perfect for warm weather gatherings or a quick weeknight dinner. The combination of grilled pineapple, crispy bacon, and tangy BBQ sauce adds a delightful depth to the familiar flavors of chicken, greens, and cheese.<\/p>\n
\n– 1 ripe pineapple, sliced into wedges
\n– 2 tbsp BBQ sauce
\n– 4 slices of bacon, cooked and crumbled
\n– 4 cups mixed greens
\n– 1 cup shredded cheddar cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
\n3. Brush pineapple wedges with BBQ sauce during the last minute of grilling.
\n4. In a large bowl, combine mixed greens, shredded cheese, and crumbled bacon.
\n5. Slice grilled chicken into strips and add to the salad.
\n6. Top with grilled pineapple wedges and serve immediately.<\/p>\nSummary<\/h2>\n