BBQ Chicken Salad (Printable Version)

Smoky grilled chicken atop crisp romaine with corn, black beans, tomatoes, and creamy ranch drizzle.

# List of Ingredients:

→ 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
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. In the final minute, brush both sides generously with BBQ sauce. Remove from heat and rest for 5 minutes, then slice thinly
03 - Brush corn with light 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. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado
05 - Arrange sliced BBQ chicken on top of salad
06 - Mix ranch dressing with lime juice and cilantro. Drizzle over salad just before serving
07 - Toss lightly if desired and serve immediately

# Expert Advice:

01 -
  • It tastes like summer cookout flavor without firing up a massive grill setup.
  • Everything can be prepped ahead, then tossed together when you're ready to eat.
  • The creamy ranch and tangy BBQ sauce hit that perfect sweet and savory balance.
  • It's hearty enough to feel like a real meal, not just leaves on a plate.
02 -
  • Resting the chicken after grilling is non negotiable, or all the juices will run out onto your cutting board instead of staying in the meat.
  • Don't dress the salad until you're ready to eat, or the lettuce will wilt and the whole thing turns soggy.
  • If your BBQ sauce is too thin, it'll slide right off the chicken, so look for a thick, clingy variety.
03 -
  • Use a meat thermometer to check the chicken, guessing never works and overcooked chicken ruins the whole dish.
  • Char the corn until some kernels are almost black, that's where the sweetness and smokiness come from.
  • Mix the lime juice into the ranch just before serving so it stays bright and doesn't get bitter.
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