Smoky BBQ Chicken Salad (Print View)

Hearty grilled chicken salad with crisp romaine, charred corn, black beans, and creamy ranch drizzle.

# What You'll Need:

→ BBQ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup BBQ sauce (gluten-free if needed)
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 (from 2 ears 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 ranch dressing (gluten-free if needed)
14 - 1 tablespoon fresh cilantro, chopped (optional)
15 - 1 to 2 teaspoons fresh lime juice

# How to Prepare:

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 olive oil and grill until lightly charred, 2 to 3 minutes per side. Remove kernels from cob or sauté thawed frozen corn in 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
07 - Drizzle prepared dressing over salad just before serving. Toss lightly if desired and serve immediately

# Expert Advice:

01 -
  • It feels like a cookout and a salad had a baby, giving you all the smoky char without the heaviness.
  • You can prep most of it ahead and toss it together in minutes when hunger strikes.
  • Every bite has texture: creamy avocado, crunchy romaine, sweet corn, and tender chicken.
  • It's naturally gluten free and easy to make dairy free if you skip the cheese and swap the ranch.
02 -
  • Don't skip resting the chicken after grilling, those 5 minutes let the juices redistribute so every slice stays moist instead of drying out on the cutting board.
  • Dress the salad right before serving or the lettuce will wilt and the whole thing turns soggy, learned that the hard way at a picnic.
  • If your BBQ sauce is very sweet, add an extra squeeze of lime to the ranch to balance it out.
03 -
  • Grill extra chicken and corn while you're at it, they're perfect for tacos, quesadillas, or grain bowls later in the week.
  • If you don't have a grill, a cast iron skillet on high heat works beautifully for both the chicken and corn.
  • Taste your BBQ sauce before using it, some are vinegar forward and some are molasses heavy, adjust your lime and seasoning accordingly.
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