BBQ Chicken Salad (Printable)

Vibrant salad featuring smoky BBQ chicken, grilled corn, black beans, and creamy ranch drizzle. Ready in 40 minutes, serves 4.

# 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 Base

06 - 8 cups romaine lettuce, chopped
07 - 1 cup grilled corn kernels, fresh 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 gluten-free ranch dressing
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 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, 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 heat thawed frozen corn in a skillet until golden.
04 - In a large salad bowl, arrange chopped romaine lettuce and distribute grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly across the surface.
05 - Arrange sliced BBQ chicken on top of the salad components.
06 - Whisk together ranch dressing with lime juice and cilantro if using.
07 - Drizzle dressing over salad just before serving. Toss lightly if desired and serve immediately.

# Helpful Tips:

01 -
  • It brings the fun of a summer cookout to your dinner table without the fuss or the crowd.
  • Every bite has texture contrast: crisp lettuce, creamy avocado, juicy chicken, and that char from the corn.
  • You can prep most of it ahead and toss it together when hunger strikes.
  • It feels indulgent but still light enough that you wont need a nap afterward.
02 -
  • Resting the chicken after grilling is non negotiable, or all those juices will run out onto your cutting board instead of staying in the meat.
  • Dress the salad right before serving, not ahead of time, because ranch and lime juice will wilt the lettuce faster than you think.
  • If your grill runs hot, lower the heat slightly or the BBQ sauce will burn before the chicken cooks through.
03 -
  • Let your grill preheat fully before adding the chicken, a hot grill gives you those restaurant style char marks and prevents sticking.
  • Slice the chicken against the grain so every piece stays tender and easy to chew.
  • Taste your ranch drizzle before adding it to the salad, you might want more lime or a pinch of salt depending on your dressing brand.
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