BBQ Chicken Salad (Printable version)

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

# What You 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
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

# Step-by-step guide:

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 cooked through with internal temperature reaching 165°F. In the final minute, brush both sides generously with BBQ sauce. Remove from heat, rest for 5 minutes, then slice thinly.
03 - Brush corn with 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 if using.
05 - Arrange sliced BBQ chicken on top of salad.
06 - Mix ranch dressing with lime juice and cilantro if using. Drizzle over the salad just before serving.
07 - Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like a backyard cookout but takes less than an hour start to finish, even on a weeknight.
  • Every bite has texture, crunch, creaminess, and that smoky tang that keeps you coming back for more.
  • You can prep the chicken and corn ahead, then assemble the whole thing in five minutes when hunger strikes.
  • It feels indulgent but is packed with protein, fiber, and vegetables, so you leave the table satisfied, not sluggish.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving you with dry, sad chicken instead of juicy, flavorful pieces.
  • Dress the salad just before serving, not ahead of time, or the lettuce will wilt and the whole thing will turn into a soggy mess.
  • If you're meal prepping, keep the chicken, toppings, and dressing in separate containers and assemble individual servings as you go.
03 -
  • Grill extra chicken and corn at the beginning of the week so you can throw this salad together in less than ten minutes on busy nights.
  • Use a meat thermometer to check the chicken, it takes the guesswork out and guarantees juicy, perfectly cooked meat every time.
  • If your BBQ sauce is too thin, simmer it on the stove for a few minutes until it thickens up and clings to the chicken without running off.
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