BBQ Chicken Salad (Printable)

Hearty salad with smoky BBQ chicken, grilled corn, black beans, and creamy ranch drizzle served over crisp romaine.

# 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

06 - 8 cups romaine lettuce, chopped
07 - 1 cup grilled corn kernels from 2 ears or thawed frozen
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

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill 5 to 6 minutes per side until internal temperature reaches 165°F. During final minute, brush both sides generously with BBQ sauce. Remove from heat, rest 5 minutes, then slice thinly.
03 - Brush corn with light coating of oil and grill 2 to 3 minutes per side until lightly charred. Remove kernels from cob or sauté thawed frozen corn in skillet until golden.
04 - In large salad bowl, arrange chopped romaine. 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 - Mix ranch dressing with lime juice and cilantro if using.
07 - Drizzle dressing over salad just before serving. Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It gives you all the satisfaction of a cookout without the cleanup or commitment.
  • The contrast between warm, smoky chicken and cold, crisp lettuce is genuinely addictive.
  • You can prep everything in under an hour and still feel like you cooked something special.
  • Leftovers actually hold up well for lunch the next day if you keep the dressing separate.
02 -
  • Let the chicken rest after grilling or all the juice will run out onto your cutting board instead of staying in the meat.
  • Don't add the dressing until you're ready to eat, soggy salad is a tragedy no one deserves.
  • If your grill is too hot, the BBQ sauce will burn before the chicken cooks through, so watch the heat and adjust as needed.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to dry, overcooked meat or undercooked centers.
  • Char the corn directly on the grill grates if you can, the kernels get sweet and smoky in a way a skillet can't replicate.
  • Make a double batch of the cilantro-lime ranch and keep it in the fridge, it's perfect on tacos, bowls, and as a dip for veggies.
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