BBQ Chicken Salad (Printable)

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

# What You'll 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 Base

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
12 - 1 avocado, sliced

→ Ranch Drizzle

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

# How-To:

01 - Preheat grill or grill pan to medium-high heat. Rub chicken breasts evenly with olive oil, smoked paprika, salt, and pepper.
02 - Grill chicken breasts 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 a light coating of oil and grill for 2 to 3 minutes per side until lightly charred. Remove kernels from cob or use thawed frozen corn sautéed in a skillet until golden.
04 - Place chopped romaine lettuce in a large salad bowl. Arrange grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado slices in even layers across the lettuce.
05 - Arrange sliced BBQ chicken on top of the salad vegetables.
06 - Combine ranch dressing with fresh lime juice and chopped cilantro in a small bowl. Mix until fully incorporated.
07 - Drizzle ranch mixture over the salad just before serving. Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like a backyard cookout but comes together in under an hour, even on a weeknight.
  • Every bite has texture: crisp lettuce, tender chicken, creamy avocado, and that little pop from the corn.
  • You can prep the chicken and corn ahead, then assemble the salad in minutes when hunger strikes.
  • It's filling enough to be dinner, but light enough that you don't feel sluggish afterward.
02 -
  • Don't brush the BBQ sauce on too early or it will burn before the chicken cooks through.
  • Letting the chicken rest after grilling keeps the juices inside instead of running all over your cutting board.
  • If you skip rinsing the black beans, the salad can taste oddly salty and tinny.
  • Add the dressing right before serving, or it will make the lettuce soggy if it sits too long.
03 -
  • Grill extra chicken and corn so you can make this salad twice in one week without turning on the grill again.
  • Use a smoky chipotle ranch instead of regular ranch if you want a little heat.
  • Toss in a handful of crushed tortilla chips right before serving for that irresistible crunch.
  • If your avocado is underripe, skip it. A hard avocado won't add anything but disappointment.
Go Back