BBQ Chicken Salad (Printable)

Smoky grilled chicken atop crisp romaine with charred corn, black beans, and creamy ranch—a hearty, satisfying meal.

# What You Need:

→ BBQ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup BBQ sauce, gluten-free
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon smoked paprika
05 - Salt and freshly ground black pepper to taste

→ Salad

06 - 8 cups romaine lettuce, chopped
07 - 1 cup grilled corn kernels
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup cherry tomatoes, halved
10 - 1/3 cup red onion, thinly sliced
11 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
12 - 1 avocado, sliced, optional

→ Ranch Drizzle

13 - 1/3 cup ranch dressing, gluten-free
14 - 1 tablespoon fresh cilantro, chopped, optional
15 - 1 to 2 teaspoons fresh lime juice

# How To Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill for 5 to 6 minutes per side until internal temperature reaches 165°F. During the final minute, brush both sides generously with BBQ sauce. Remove from heat and rest for 5 minutes before slicing thinly.
03 - Brush corn with oil and grill until lightly charred, 2 to 3 minutes per side. Remove kernels from cob or use thawed frozen corn sautéed in a skillet until golden.
04 - In a large salad bowl, arrange chopped romaine as the foundation. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if using.
05 - Arrange sliced BBQ chicken on top of salad components.
06 - Combine ranch dressing with lime juice and cilantro if using, stirring until well blended.
07 - Drizzle ranch mixture over salad just before serving. Toss lightly if desired and serve immediately.

# Expert Tips:

01 -
  • It brings all the flavors of a BBQ cookout into one bowl without needing a smoker or hours of prep.
  • The creamy ranch drizzle balances the tangy BBQ sauce in a way that makes every forkful satisfying.
  • You can prep the chicken and veggies ahead, then assemble it in minutes when hunger strikes.
  • It feels hearty enough to be a real meal, not just a side salad you eat before the main event.
02 -
  • Don't brush the BBQ sauce on too early or it will burn and turn bitter, wait until the last minute of grilling.
  • If your chicken breasts are thick, pound them to an even thickness so they cook at the same rate and stay juicy.
  • Always rinse canned black beans under cold water or they'll add a metallic taste to the salad.
  • Dress the salad right before serving, letting it sit turns the lettuce soggy and sad.
03 -
  • Use a meat thermometer to check the chicken instead of cutting into it, that way you keep all the juices locked inside.
  • If you don't have a grill, a cast iron skillet on high heat works just as well for both the chicken and the corn.
  • Mix a spoonful of the BBQ sauce into the ranch dressing for a smoky, tangy hybrid that ties the whole salad together.
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