Save The smoky smell from the grill pan was the first thing that pulled my neighbor over to the kitchen window one Saturday afternoon. I was testing a lighter lunch option after too many heavy weeknight dinners, and the BBQ chicken sizzling away smelled too good to keep to myself. She leaned in, asked what I was making, and ended up staying for a plate. That salad, cobbled together from what I had on hand, became the meal I reach for whenever I want something filling but fresh.
I served this to my brother during a visit last spring, and he scraped his bowl clean before asking if there was more chicken. He is not a salad person, but the BBQ glaze and creamy ranch changed his mind fast. We sat on the porch with seconds, and he admitted he might actually make this himself. That is when I knew this recipe had staying power.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and soak up the BBQ sauce beautifully, especially if you let them rest a few minutes before slicing so the juices redistribute.
- BBQ sauce: Choose one with a balance of sweet and smoky, or go bold with a spicy version if you like heat.
- Olive oil: A light coating keeps the chicken from sticking and helps the spices adhere to the surface.
- Smoked paprika: This adds a gentle smokiness even before the grill, deepening the overall flavor.
- Romaine lettuce: Sturdy enough to hold all the toppings without wilting, and it has a satisfying crunch.
- Grilled corn kernels: Fresh corn grilled until charred is ideal, but frozen corn sautéed in a hot skillet works in a pinch.
- Black beans: Rinse them well to remove excess sodium and starch, they add protein and a creamy texture.
- Cherry tomatoes: Halved tomatoes burst with juice and brighten every bite.
- Red onion: Slice it thin so it adds sharpness without overwhelming the other flavors.
- Shredded cheddar or Monterey Jack cheese: Optional, but it melts slightly from the warm chicken and ties everything together.
- Avocado: Adds richness and a buttery contrast to the tangy ranch and smoky chicken.
- Ranch dressing: The creamy base that pulls all the flavors into one cohesive bite.
- Fresh cilantro: A handful of chopped cilantro in the ranch brightens the whole drizzle.
- Fresh lime juice: A squeeze of lime cuts through the richness and wakes up the dressing.
Instructions
- Preheat your grill:
- Get your grill or grill pan to medium high heat so it is ready to sear the chicken with those beautiful char marks. If using a grill pan indoors, crack a window because the smoke adds flavor but fills the kitchen fast.
- Season and grill the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper, then grill for 5 to 6 minutes per side until the internal temperature hits 165 degrees. Brush BBQ sauce on both sides in the last minute, let it caramelize slightly, then rest the chicken for 5 minutes before slicing so it stays juicy.
- Char the corn:
- Brush fresh corn with a little oil and grill until you see golden char marks, about 2 to 3 minutes per side, then slice off the kernels. If using frozen corn, heat a skillet until very hot and sauté the kernels until they start to brown and smell toasty.
- Build the salad base:
- Arrange the chopped romaine in a large bowl, then scatter the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over the top. Keep the layers visible so every serving gets a bit of everything.
- Add the sliced chicken:
- Fan the warm BBQ chicken slices across the top of the salad, letting some of the juices drip down into the greens.
- Mix the ranch drizzle:
- Stir together ranch dressing, lime juice, and chopped cilantro if using, then drizzle it over the salad just before serving. Toss lightly if you like everything coated, or leave it layered for a prettier presentation.
- Serve immediately:
- This salad is best enjoyed right away while the chicken is still warm and the lettuce is crisp.
Save I brought this salad to a potluck once, and it sat next to a table full of casseroles and pasta bakes. I worried it would look out of place, but it was gone before anything else. Someone asked if I catered, and I laughed because it was just chicken, greens, and a good drizzle. That night reminded me that fresh, bold flavors do not need to be complicated to make people happy.
Make It Your Own
You can swap the chicken for grilled tofu or tempeh if you want a plant based version, just marinate them in BBQ sauce for 15 minutes before grilling. Try a smoky chipotle ranch instead of regular ranch if you like a little heat, or use a cilantro lime vinaigrette for a lighter, tangier finish. Top the salad with crushed tortilla chips right before serving for extra crunch and a fun Tex Mex vibe.
Storage and Meal Prep
This salad is great for meal prep if you keep the components separate. Store the grilled chicken, corn, beans, and chopped veggies in individual containers in the fridge for up to three days. Keep the lettuce and avocado separate until you are ready to eat, and only dress each portion right before serving. The ranch drizzle will last in the fridge for up to a week in a sealed jar.
Serving Suggestions
This salad works beautifully as a main dish for lunch or a light dinner, especially on warm evenings when you do not want to turn on the oven. Serve it with cornbread or a side of sweet potato wedges if you want to stretch it for a crowd. It also pairs well with iced tea, lemonade, or a cold beer if you are in the mood.
- Add a handful of crushed tortilla chips or crispy fried onions on top for texture.
- Serve with lime wedges on the side so everyone can add an extra squeeze if they like.
- For a spicier kick, sprinkle sliced jalapeños over the finished salad.
Save This BBQ chicken salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It is proof that a great meal does not have to take all day, just good ingredients and a little bit of char.
Cooking Q&A
- → Can I make this salad ahead of time?
Prepare the grilled chicken, corn, and chopped vegetables in advance and store separately in the refrigerator for up to 2 days. Assemble and dress the salad just before serving to keep the romaine crisp and prevent sogginess.
- → What's the best way to grill the chicken?
Preheat your grill to medium-high heat. Season chicken breasts with oil, smoked paprika, salt, and pepper. Grill 5–6 minutes per side until the internal temperature reaches 165°F. Brush generously with BBQ sauce in the final minute, then rest for 5 minutes before slicing to retain juices.
- → How do I make this gluten-free?
Use certified gluten-free BBQ sauce and ranch dressing. Verify all packaged ingredients, including black beans and corn products. The salad components are naturally gluten-free—focus on checking condiments and dressings for hidden gluten.
- → Can I substitute the ranch dressing?
Absolutely. Try cilantro-lime crema, chipotle mayo, or a simple lime vinaigrette for variety. Mix your chosen dressing with fresh lime juice and cilantro just before serving for maximum flavor.
- → How do I char corn perfectly?
Brush corn with light oil and grill 2–3 minutes per side over medium-high heat until lightly charred. Alternatively, sauté frozen kernels in a hot skillet with a touch of oil until golden. This caramelization enhances natural sweetness.
- → What proteins can I substitute for chicken?
Grilled tofu, tempeh, or seitan work well for vegetarian versions. For variety, try seasoned ground turkey, grilled shrimp, or pulled pork. Maintain similar cooking times and apply BBQ sauce as the chicken does.