BBQ Chicken Salad (Printable)

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

# What Goes In:

→ 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 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 final minute, brush both sides generously with BBQ sauce. Remove from heat and rest for 5 minutes before slicing thinly.
03 - Brush corn with light oil coating and grill until lightly charred, approximately 2 to 3 minutes per side. Remove kernels from cob.
04 - Place chopped romaine in large salad bowl. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado slices.
05 - Arrange sliced BBQ chicken evenly across salad.
06 - Combine ranch dressing with lime juice and cilantro in small bowl. Mix until well incorporated.
07 - Drizzle ranch mixture over salad just before serving. Toss lightly if desired and serve immediately.

# Expert Tips:

01 -
  • It tastes like summer barbecue but comes together fast enough for a weeknight dinner.
  • The contrast between smoky chicken and cool, crisp lettuce makes every bite feel balanced and satisfying.
  • You can prep the chicken and corn ahead, then toss everything together when hunger strikes.
  • It's flexible enough to handle whatever you have on hand, no special trips to the store required.
02 -
  • Resting the chicken after grilling is non negotiable, cutting it too soon releases all the juices and leaves you with dry slices.
  • Don't dress the salad until you're ready to eat, the lettuce will wilt and lose its crunch if it sits in the ranch too long.
  • If your grill runs hot, watch the corn closely, it can go from charred to burnt in seconds.
03 -
  • Slice the chicken against the grain so every piece stays tender and easy to chew.
  • Warm the BBQ sauce slightly before brushing it on, it will coat the chicken more evenly and caramelize better.
  • If your avocado is rock hard, skip it rather than serving flavorless chunks, this salad doesn't need it to shine.
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