BBQ Chicken Salad (Printer-Friendly)

Smoky BBQ chicken over crisp greens with grilled corn, black beans, tomatoes, and creamy ranch—a satisfying, easy main dish.

# 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
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

# Steps:

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. Brush both sides generously with BBQ sauce during final minute. Remove from heat, rest for 5 minutes, then slice thinly.
03 - Brush corn with light coating of oil and grill until lightly charred, 2 to 3 minutes per side. Remove kernels from cob or use thawed frozen corn sautéed in skillet until golden.
04 - In large salad bowl, arrange chopped romaine as foundation. Evenly distribute grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado over lettuce.
05 - Arrange sliced BBQ chicken evenly on top of salad components.
06 - Combine ranch dressing with lime juice and fresh cilantro in small bowl and mix until well incorporated.
07 - Drizzle prepared ranch dressing over salad immediately before serving. Toss lightly if desired and serve at once.

# Expert Suggestions:

01 -
  • It feels like summer cookout food but comes together any night of the week with minimal cleanup.
  • The textures play off each other beautifully: crisp lettuce, charred corn, creamy avocado, and tender smoky chicken.
  • You can prep components ahead and assemble just before serving, making it ideal for busy evenings or casual gatherings.
02 -
  • Let the chicken rest after grilling or all the juices run out when you slice it, leaving you with dry, chewy pieces.
  • Don't add the dressing until just before serving or the lettuce will wilt and the salad loses its crisp, fresh texture.
  • If your grill is too hot, the BBQ sauce will burn before the chicken cooks through, so keep the heat at medium high and watch closely.
03 -
  • Grill extra chicken and corn at the start of the week so you can throw this salad together in under 10 minutes on busy nights.
  • Use a mandoline to slice the red onion paper thin so it adds flavor without overpowering the other ingredients.
  • If your ranch dressing is too thick, thin it with a tablespoon of water or extra lime juice so it drizzles easily over the salad.
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