Smoky BBQ Chicken Salad (Printable)

Smoky BBQ chicken tops crisp romaine with grilled corn, black beans, and tangy ranch drizzle. Ready in 40 minutes.

# What You'll 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 from 2 ears or thawed frozen corn
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

# How to Make It:

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 use thawed frozen corn sautéed in a skillet until golden.
04 - In a large salad bowl, arrange chopped romaine lettuce as the foundation.
05 - Top romaine evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado slices.
06 - Arrange sliced BBQ chicken on top of the layered vegetables.
07 - Mix ranch dressing with lime juice and cilantro. Drizzle over the salad just before serving.
08 - Toss lightly if desired and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like summer cookout flavors but comes together on a weeknight without much fuss.
  • The charred corn adds a sweet, smoky bite that makes every forkful interesting.
  • You can prep the chicken and toppings ahead, then toss it all together in minutes when hunger hits.
  • Its hearty enough to feel like a real meal, not just a side salad pretending to be dinner.
02 -
  • Do not skip resting the chicken after grilling, cutting it too soon lets all the juices run out and you end up with dry slices.
  • If your corn is not charring, your heat is too low, crank it up and let it sit undisturbed so it gets those sweet caramelized spots.
  • Dress the salad right before serving or the lettuce will get soggy and lose its crunch.
03 -
  • If you are grilling multiple chicken breasts, pound them to an even thickness first so they cook at the same rate and none dry out.
  • Char your corn over high heat and do not move it around too much, patience gives you those sweet caramelized kernels that make this salad sing.
  • Mix a little BBQ sauce into the ranch drizzle for an extra layer of smoky flavor that ties the whole dish together.
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