BBQ Chicken Salad

There was this Tuesday night when I opened the fridge and found grilled chicken from the weekend, a jar of BBQ sauce, and a bag of romaine that needed using. I tossed everything together with some canned beans and corn I charred in a skillet, and what started as a clean-out-the-fridge dinner turned into something my family asked for by name the very next week. The smoky sweetness of the BBQ against the cool crunch of lettuce and the creamy tang of ranch made it feel like summer, even though it was September. Now it's my go-to when I want something filling but fresh, and it comes together faster than ordering takeout.

I made this for a potluck once, doubled the recipe, and watched it disappear before the pasta salads were even touched. A friend asked if I catered it, which made me laugh because I'd thrown it together in my kitchen an hour before. The key was letting the chicken rest so it stayed juicy, and tossing everything just before serving so the lettuce stayed crisp. People kept asking for the recipe, and I realized that sometimes the simplest combinations are the ones that stick with you.

Ingredients

• Boneless, skinless chicken breasts (2 large): These grill quickly and soak up the BBQ sauce beautifully, but don't skip the resting time or they'll dry out on you.
• BBQ sauce (1/2 cup): Use your favorite brand or homemade, just make sure it's thick enough to cling to the chicken without sliding off.
• Olive oil (1 tablespoon): A light coat keeps the chicken from sticking and helps the spices adhere before grilling.
• Smoked paprika (1/2 teaspoon): This adds a subtle smokiness that deepens the BBQ flavor without overpowering the salad.
• Salt and freshly ground black pepper: Season generously, the chicken needs it to stand up to all the bold toppings.
• Romaine lettuce (8 cups, chopped): Sturdy enough to hold everything without wilting, and it adds that essential crunch.
• Grilled corn kernels (1 cup): Charring corn brings out its sweetness and gives the salad a smoky, summery vibe.
• Black beans (1 cup, rinsed and drained): They add heartiness and protein, plus a creamy texture that balances the crisp vegetables.
• Cherry tomatoes (1 cup, halved): Juicy, sweet, and they burst with flavor in every bite.
• Red onion (1/3 cup, thinly sliced): A little sharpness cuts through the richness and adds a nice bite.
• Shredded cheddar or Monterey Jack cheese (1/2 cup, optional): Melts slightly from the warm chicken and adds a creamy, tangy layer.
• Avocado (1, sliced, optional): Creamy, buttery, and it makes the whole thing feel a little more special.
• Ranch dressing (1/3 cup): The cool, tangy drizzle ties everything together and balances the smoky BBQ.
• Fresh cilantro (1 tablespoon, chopped, optional): Bright and herby, it wakes up the ranch and adds a fresh finish.
• Fresh lime juice (1 to 2 teaspoons): A squeeze of lime brightens the ranch and cuts through the richness beautifully.

Instructions

Get the Grill Ready:

Preheat your grill or grill pan to medium high heat so it's hot enough to sear the chicken and give it those beautiful char marks. If you're using a grill pan indoors, crack a window because it's going to get a little smoky in the best way.

Season and Grill the Chicken:

Rub the chicken breasts all over with olive oil, smoked paprika, salt, and pepper, then lay them on the grill and let them cook undisturbed for 5 to 6 minutes per side until they reach 165 degrees inside. In the last minute, brush both sides generously with BBQ sauce, let it caramelize slightly, then pull the chicken off and let it rest for 5 minutes before slicing it thinly against the grain.

Char the Corn:

Brush the corn with a little oil and grill it for 2 to 3 minutes per side until it's lightly charred and fragrant. Once it's cool enough to handle, slice the kernels off the cob, or if you're using frozen corn, just sauté it in a hot skillet until golden.

Build the Salad Base:

Arrange the chopped romaine in a large salad bowl, spreading it out evenly so there's room for all the toppings. Layer on the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if you're using them, distributing everything so each serving gets a bit of everything.

Add the Chicken:

Arrange the sliced BBQ chicken on top of the salad in an even layer so it looks as good as it tastes. The warmth from the chicken will slightly wilt the lettuce underneath and melt the cheese a little, which is exactly what you want.

Mix the Ranch Drizzle:

In a small bowl, whisk together the ranch dressing, lime juice, and cilantro if using until it's smooth and pourable. Drizzle it over the salad just before serving so the lettuce stays crisp and doesn't get soggy.

Toss and Serve:

Give the salad a gentle toss if you like everything mixed together, or leave it composed so everyone can dig in and get their favorite bites. Serve immediately while the chicken is still warm and the lettuce is cold and crunchy.

Save

One summer evening, I brought this salad to a backyard gathering and set it on the table next to a dozen other dishes. By the time I turned around to grab a plate, half of it was gone, and someone was already asking if there was more chicken in the kitchen. That's when I knew this wasn't just a salad, it was the kind of dish people remembered and requested, the one that made them lean over and ask what was in it. It's been my party MVP ever since, and I always make extra now.

Making It Your Own

This salad is endlessly flexible, and I've played around with it more times than I can count. Swap the chicken for grilled shrimp or tofu if you want a different protein, or skip it entirely and load up on extra beans and avocado for a vegetarian version. I've added roasted sweet potatoes, swapped the ranch for a smoky chipotle dressing, and even tossed in some crushed tortilla chips for crunch. The base is forgiving, so trust your instincts and use what you have on hand.

Storing and Reheating

If you have leftovers, store the chicken, toppings, and dressing separately in airtight containers in the fridge for up to three days. The chicken is great cold or reheated gently in a skillet, and the salad components stay fresh as long as you keep them apart. I like to pack individual servings in mason jars with the dressing at the bottom, then shake and eat when I'm ready. It's the kind of lunch that makes you look forward to midday instead of dreading it.

Serving Suggestions

This salad is a meal on its own, but it also pairs beautifully with cornbread, a cup of chili, or a side of sweet potato fries if you're feeding a crowd. I've served it at potlucks, weeknight dinners, and lazy Sunday lunches, and it fits every occasion without feeling out of place. If you're making it for a party, set out the toppings and dressings separately so guests can build their own bowls, it turns dinner into an interactive experience everyone enjoys.

• Top with crushed tortilla chips or crispy fried onions for extra crunch and texture.
• Serve with a wedge of lime on the side so everyone can add an extra squeeze if they want it.
• Pair with a cold beer or iced tea for the ultimate laid back summer meal vibe.

Save

This salad has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that fresh, simple ingredients and a little char can turn dinner into something worth sitting down for.

Recipe Q&A

→ Can I make this salad ahead of time?

Prepare the components separately: grill the chicken and corn, chop vegetables, and store in the refrigerator. Assemble just before serving to keep the lettuce crisp and prevent sogginess from the dressing.

→ How do I grill chicken without a grill?

Use a grill pan or cast-iron skillet over medium-high heat. Cook the seasoned chicken breasts for 5-6 minutes per side until the internal temperature reaches 165°F. Brush with BBQ sauce in the final minute for a caramelized finish.

→ Is this truly gluten-free?

Yes, if you select gluten-free BBQ sauce and ranch dressing. Always check packaged ingredients carefully, as some brands contain hidden gluten. Many mainstream brands now offer gluten-free versions clearly labeled.

→ What can I substitute for ranch dressing?

Try chipotle ranch for smoky heat, cilantro-lime crema, or a simple lime vinaigrette. You can also use Greek yogurt mixed with ranch seasoning and lime juice for a lighter option.

→ Can I use frozen corn instead of fresh?

Absolutely. Thawed frozen corn works beautifully. For best flavor, sauté it in a skillet with a little oil until golden and slightly charred, which mimics the grilled taste of fresh corn.

→ How do I make this vegetarian?

Replace chicken with grilled or baked tofu, tempeh, or even crispy chickpeas seasoned with BBQ sauce. The smokiness pairs wonderfully with the rest of the salad components.