dinner · entree · Salad

Grilled Chicken Cowboy Caviar

For some reason, cowboy caviar is trending on TikTok.

It’s not a new concept. The recipe has been around for ages. I’ve had it at many cookouts in my lifetime.

That’s the beauty of TikTok. Old recipes are new again and you’ll never know which recipe will go viral. Sometimes it’s a classic grinder sandwich, a simple green salad, or vodka pasta. TikTok is an enigma.

I adore cowboy caviar. I’ve usually made it with black-eyed peas and served it as a dip with Club crackers. That’s my favorite way to serve it. This time around, though, I decided to make it more of an entree than a snack.

I added chopped-up grilled chicken thighs and swapped the black-eyed peas for black beans. I also gave this recipe a succotash flair by adding baby lima beans.

The end result: a delicious lunch that kept me coming back for more.

This recipe is perfect the way it is. I just ate it by the spoonful at my desk at work (I eat lunch and work, sue me). You can serve it on top of chopped lettuce, though, to make it more of a salad. It might also be tasty in a wrap!


Grilled Chicken Cowboy Caviar

  • Servings: 4-6
  • Difficulty: Easy
  • Print

An entree version of the appetizer classic. Chopped grilled chicken tossed with black beans, corn, tomatoes, green onions, and red pepper.


  • 2 cups chopped grilled chicken thighs
  • 3 Roma tomatoes, diced
  • 1-2 red bell peppers, diced
  • 3 green onions, sliced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 cup frozen baby lima beans, warmed
  • 1/2 cup Italian dressing
  • Juice of 1 lime
  • 1/4 cup cilantro, chopped
  • Directions

    1. In a large bowl, combine all ingredients.
    2. Toss until everything is well coated.
    3. Refrigerate until ready to serve. Serve alone or on top of lettuce or in a wrap.

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