BBQ Chicken Salad

My neighbor showed up one Saturday afternoon with leftover grilled chicken and a jar of BBQ sauce, asking if I had any ideas. I tossed together whatever was in my fridge: romaine, some corn I'd charred the night before, a can of black beans. What started as improvisation turned into something we now make on repeat every summer. The smoky sweetness against the cool crunch just works, and it's ready faster than ordering takeout.

I made this for a potluck once, doubling the recipe and packing it in a big wooden bowl. People kept asking if I'd ordered it from somewhere. The truth is, it looks impressive but requires almost no skill. Just don't skip the lime juice in the ranch, it brightens everything and keeps the dressing from feeling too heavy.

Ingredients

• Boneless, skinless chicken breasts: They grill quickly and soak up the BBQ sauce beautifully. Pound them to even thickness so they cook uniformly.
• BBQ sauce: Use your favorite brand or homemade. The sauce caramelizes slightly on the grill, adding a sweet, smoky char.
• Olive oil: Keeps the chicken from sticking and helps the spices cling to the surface.
• Smoked paprika: Adds a hint of campfire flavor even before the BBQ sauce goes on.
• Romaine lettuce: Sturdy enough to hold up under toppings and dressing without wilting instantly.
• Grilled corn kernels: Charring the corn brings out its natural sugar and adds a nutty depth you can't get from boiled corn.
• Black beans: Rinse them well to remove excess sodium and that slightly metallic canned taste.
• Cherry tomatoes: Halve them so their juice mingles with the dressing and seasons every forkful.
• Red onion: Slice it thin. A little goes a long way, and it adds sharpness that cuts through the richness.
• Cheddar or Monterey Jack cheese: Optional, but the melt factor when it hits warm chicken is worth it.
• Avocado: Slice it just before serving so it stays green and creamy.
• Ranch dressing: The base for the drizzle. Choose a thick, tangy one for the best contrast.
• Fresh cilantro: Stir it into the ranch if you love herbs. Leave it out if you're in the cilantro tastes like soap camp.
• Fresh lime juice: A squeeze or two wakes up the ranch and ties all the flavors together.

Instructions

Preheat your grill:

Get the grill or grill pan to medium high heat. You want it hot enough to sear the chicken and give it those dark grill marks.

Season and grill the chicken:

Rub the chicken with olive oil, smoked paprika, salt, and pepper. Grill for 5 to 6 minutes per side until the internal temperature hits 165°F. Brush both sides with BBQ sauce in the last minute, let it caramelize, then rest the chicken for 5 minutes before slicing.

Char the corn:

Brush the corn with a little oil and grill until you see charred spots, about 2 to 3 minutes per side. Slice the kernels off the cob, or use thawed frozen corn and sauté it in a skillet until golden.

Build the salad base:

Spread the chopped romaine in a large bowl. Scatter the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over the top.

Add the chicken:

Arrange the sliced BBQ chicken over the salad. The warmth from the chicken will slightly soften the greens and cheese.

Make the ranch drizzle:

Stir together the ranch dressing, lime juice, and cilantro if using. Drizzle it over the salad just before serving so the greens stay crisp.

Toss and serve:

Give everything a light toss if you like, or let everyone mix their own bowl. Serve immediately while the chicken is still warm.

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The first time I served this to my kids, they didn't even notice it was a salad. They just saw BBQ chicken and corn and cheese, and their plates were empty in minutes. It's the rare recipe that sneaks in vegetables without anyone complaining, and I've been riding that win ever since.

Make It Your Own

This salad is forgiving. Swap the chicken for grilled shrimp or pulled pork if that's what you have. I've used crumbled tortilla chips on top for crunch, and once I stirred in diced mango when I had one sitting on the counter. The BBQ sauce and ranch are the constants; everything else can shift with your mood or your pantry.

Storing and Serving Tips

If you're meal prepping, keep the chicken, corn, and toppings separate from the lettuce. Assemble individual portions in containers, and pack the dressing on the side. Everything stays fresh for up to three days in the fridge. When you're ready to eat, just drizzle and toss. Leftovers also work cold straight from the fridge, though I prefer the chicken slightly warmed.

What to Serve Alongside

This salad is hearty enough to stand alone, but if you want to round out the meal, try cornbread, a cup of chili, or a simple cucumber and tomato salad with vinegar. On hotter days, I'll serve it with iced tea or lemonade and call it dinner.

• Cornbread muffins or wedges add a sweet, buttery contrast.
• A cold beer or sparkling water with lime keeps things casual and refreshing.
• Fresh fruit like watermelon or peaches makes a light, no fuss dessert.

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This salad has become my answer to what's for dinner when I don't want to think too hard. It's colorful, satisfying, and just familiar enough that everyone at the table is happy.

Recipe FAQs

→ Can I prepare this salad in advance?

Yes! Prepare the chicken, corn, and chop vegetables up to 4 hours ahead. Store separately in the refrigerator. Toss everything together with the ranch drizzle just before serving to keep the lettuce crisp.

→ What are good substitutes for BBQ chicken?

Grilled shrimp, pulled pork, steak, or tofu work wonderfully. For vegetarian options, try grilled tempeh or marinated portobello mushrooms for a hearty, smoky element.

→ How do I make this truly gluten-free?

Check all packaged ingredients including BBQ sauce, ranch dressing, and any store-bought seasonings. Many brands offer certified gluten-free versions. The fresh ingredients are naturally gluten-free.

→ Can I use store-bought rotisserie chicken?

Absolutely! Shred or slice rotisserie chicken and brush with BBQ sauce before adding to the salad. This saves time while delivering the same smoky flavor.

→ What dressing pairs well besides ranch?

Chipotle mayo, cilantro-lime vinaigrette, or smoky bacon ranch all complement the BBQ chicken beautifully. Adjust the dressing based on your heat preference.

→ How do I prevent the salad from becoming soggy?

Dress the salad immediately before serving. Keep the dressing separate until the last moment, and ensure lettuce is completely dry before assembly.