CPK BBQ Chicken Salad Copycat Recipe: Smoky Crunch With Tangy Dressing

This copycat delivers the signature smoky, tangy flavor of CPK’s famous salad right to your kitchen. The secret lies in perfectly grilled chicken tossed in homemade BBQ sauce.

Crisp romaine, avocado, corn, and black beans create the base, while the creamy cilantro-lime dressing ties it all together. Every bite captures that restaurant-quality taste you crave.

Ingredients for Cpk Bbq Chicken Salad Copycat

Fresh greens, smoky chicken, and creamy dressing come together for that famous CPK flavor at home.

[recipe_ingredient_scaler]

The chicken is everything here. Boneless, skinless breasts stay juicy when grilled quickly over high heat—Costco has great pre-trimmed options if you’re short on time. For the BBQ sauce, Stubb’s or Sweet Baby Ray’s work in a pinch, but homemade (with a touch of liquid smoke) gets you closest to the original. The romaine needs to be crisp—outer leaves only, no wilted centers (or swap in butter lettuce).

No Greek yogurt? Sour cream at the same amount keeps the dressing creamy. Fresh cilantro is non-negotiable for that bright, herby kick, but dried cilantro at one-third the amount works if you’re desperate. Black beans can be swapped for pinto beans, and frozen corn (thawed first) is just as good as fresh. For extra crunch, crushed tortilla chips work instead of strips.

Assemble just before serving so the lettuce stays crisp. Store components separately in the fridge for up to 3 days—the chicken and dressing keep 4-5 days. Tortilla strips lose their crunch quickly, so add those last minute (or keep them in a sealed bag on the counter).

Step-by-Step Instructions for CPK BBQ Chicken Salad

Here’s how to build this layered salad just like the restaurant version.

Step 1: Grill and Toss the Chicken

Heat 2 tbsp olive oil in a grill pan or skillet over medium-high heat. Season the 1.5 lb boneless skinless chicken breasts with ½ tsp salt and 0.5 tsp black pepper. Grill for 6-7 minutes per side until the internal temperature reaches 165°F and the meat shows clear grill marks.

Let the chicken rest for 5 minutes before slicing into thin strips. While still warm, toss the sliced chicken with the 0.75 cup barbecue sauce until evenly coated. The warmth helps the sauce cling beautifully to every piece.

Step 2: Prepare the Cilantro-Lime Dressing

In a small bowl, whisk together the 0.5 cup plain Greek yogurt, 0.25 cup mayonnaise, 3 tbsp fresh lime juice, and 0.25 cup chopped fresh cilantro. Season with the remaining ½ tsp salt to taste.

The dressing should be creamy but pourable. If it seems too thick, thin it with a splash of water. This tangy, herby dressing balances the smoky sweetness of the barbecue chicken perfectly.

Step 3: Chop and Prep All Vegetables

Chop the 2 whole romaine lettuce into bite-sized pieces and place in a large bowl. Dice the 2 whole avocado and thinly slice the 0.5 whole red onion. Add these to the bowl along with the 1.5 cups corn kernels and drained 1 can black beans.

I like to add the avocado last to prevent browning. The combination of crisp lettuce, creamy avocado, sweet corn, and earthy beans creates that signature CPK texture contrast we all love.

Step 4: Assemble the Salad with All Toppings

Add the sauced chicken to the bowl of vegetables. Drizzle with the cilantro-lime dressing and toss gently to combine. Be careful not to overmix—you want to maintain those distinct layers of flavor and texture.

Transfer to a large serving platter or individual bowls. Top with the 1 cup shredded cheddar cheese and 1 cup tortilla strips just before serving. The cheese should be melty from the warm chicken, and the tortilla strips should stay crisp until the very last bite.

Perfect Pairings for This Recipe

Refreshing Beverage Pairings

I love serving this with an ice-cold Mexican lager like Modelo Especial—its crisp, light body cuts through the smoky richness. The subtle malt sweetness complements the BBQ sauce beautifully without overpowering the dish. 🍺

Wine Options

A chilled Sauvignon Blanc from New Zealand brings bright citrus notes that balance the salad’s tangy dressing. For red wine lovers, try a light Pinot Noir—its earthy undertones won’t compete with the smoky chicken.

Non-Alcoholic Choices

Sparkling limeade with a splash of agave syrup mirrors the cilantro-lime dressing flavors. I also enjoy hibiscus iced tea—its tart berry notes contrast the sweetness of the BBQ sauce perfectly.

Side Dish Ideas

Serve with warm cilantro-lime rice to soak up extra dressing. For something lighter, grilled corn on the cob brings out the salad’s summery flavors. Both options keep the meal cohesive and satisfying.

Extra Crunch

Add warm flour tortillas on the side for scooping. The soft tortillas contrast the salad’s textures beautifully. I often toast mine briefly on the grill for extra smokiness. 🔥

Dessert Pairing

End with churros dusted with cinnamon sugar—their crisp exterior and warm cinnamon notes complement the smoky-sweet flavors. A scoop of vanilla bean ice cream on the side never hurts either.