Pin this I started making this salad on weeknights when I was too tired to think but too hungry to settle for anything boring. The smoky char from the grill, the sweetness of the BBQ sauce, and the cool crunch of romaine turned into something I craved constantly. It felt like summer cookout food without the fuss, and I could have it on the table in under an hour. My kids started requesting it by name, which meant I finally had a dinner that didn't require negotiation. Now it's my go-to when I want something filling, colorful, and just a little bit indulgent.
The first time I served this to friends, I panicked because I'd forgotten to buy croutons. I tossed on some crushed tortilla chips instead, and everyone loved the crunch so much that I never went back. One friend even asked if it was a secret family recipe, which made me laugh because I'd thrown it together that afternoon. It reminded me that sometimes the best dishes aren't precious or complicated. They're just good food that makes people happy, and that's enough.
Ingredients
- Boneless, skinless chicken breasts: They soak up the smoky BBQ flavor beautifully and stay juicy if you don't overcook them.
- BBQ sauce: Use your favorite brand, the kind you'd eat straight from the bottle, because that flavor is front and center here.
- Smoked paprika: This adds a deep, woodsy note that makes the chicken taste like it spent hours on a smoker.
- Romaine lettuce: It's sturdy enough to hold up under the toppings and stays crisp even with dressing on it.
- Grilled corn kernels: Fresh off the cob is ideal, but frozen works beautifully if you char it in a hot skillet first.
- Black beans: They add protein and a creamy texture that balances the tangy BBQ and cool ranch.
- Cherry tomatoes: Halve them so their juices mingle with the dressing and brighten every bite.
- Red onion: Slice it thin so it adds sharpness without overwhelming the other flavors.
- Cheddar or Monterey Jack cheese: Optional, but the melty richness makes this feel even more indulgent.
- Avocado: Creamy, buttery, and perfect for cutting through the smokiness of the chicken.
- Ranch dressing: The creamy base that ties everything together, especially when you spike it with lime and cilantro.
- Fresh cilantro: A handful of this makes the ranch taste bright and summery.
- Fresh lime juice: A squeeze wakes up the dressing and adds a little zing that keeps things interesting.
Instructions
- Fire up the grill:
- Preheat your grill or grill pan to medium high heat so it's ready to sear the chicken and corn with those beautiful char marks. If you're using a grill pan indoors, crack a window because it's about to smell amazing.
- Season and grill the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper, then lay them on the grill. Cook for 5 to 6 minutes per side until the internal temperature hits 165 degrees F, then brush both sides generously with BBQ sauce in the last minute and let it caramelize slightly.
- Rest and slice the chicken:
- Remove the chicken from the heat and let it rest for 5 minutes so the juices settle back into the meat. Slice it thinly against the grain so every piece is tender and easy to bite.
- Char the corn:
- Brush the corn with a little oil and grill it until lightly charred, turning every minute or so. If you're using frozen corn, heat a skillet until it's smoking hot and cook the kernels until they're golden and a little crispy.
- Build the salad base:
- Arrange the chopped romaine in a large salad bowl, then scatter the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over the top. Don't be shy with the toppings because they make every forkful exciting.
- Add the chicken:
- Lay the sliced BBQ chicken on top of the salad in a way that looks as good as it tastes. This is the moment where it starts to feel like a restaurant dish.
- Mix the ranch drizzle:
- Whisk together the ranch dressing, lime juice, and cilantro in a small bowl until smooth. Drizzle it over the salad just before serving so the lettuce stays crisp and fresh.
- Toss and serve:
- Give the salad a light toss if you want everything mixed together, or leave it arranged so everyone can dig in. Serve immediately while the chicken is still warm and the lettuce is cold.
Pin this I made this salad for a potluck once, and someone asked if I'd catered it. I didn't have the heart to tell them it took me less time than driving to pick up takeout. It's funny how a little char, a good drizzle, and some bright colors can make something feel special. That night, I realized this wasn't just a salad. It was proof that you don't need hours or fancy skills to make food that feels generous and alive.
Make It Your Own
This recipe is forgiving and loves improvisation. Swap the chicken for grilled shrimp, steak, or even crispy tofu if you want to change things up. I've added diced bell peppers, jicama sticks, and even pickled jalapeños when I wanted more crunch or heat. If you're not a ranch person, try a smoky chipotle mayo thinned with lime juice, or go bold with a cilantro lime vinaigrette. The base is solid, but the toppings and dressing are yours to play with.
Storage and Meal Prep
I often grill extra chicken and corn on Sunday so I can throw this salad together in minutes during the week. Store the cooked chicken and corn in separate airtight containers in the fridge for up to three days. Keep the lettuce, toppings, and dressing separate until you're ready to eat so nothing gets soggy. When it's time for lunch or dinner, just assemble, drizzle, and enjoy. It's one of those meals that actually tastes better when you're organized ahead of time.
Serving Suggestions
This salad is a complete meal on its own, but I love serving it with warm cornbread or a basket of tortilla chips on the side. If you're feeding a crowd, set out bowls of extra toppings like sour cream, hot sauce, or crushed chips so everyone can customize their plate. It's also fantastic with a cold beer, iced tea, or a tangy limeade.
- Top with crushed tortilla chips for crunch and a little salty kick.
- Serve alongside cornbread or flour tortillas for a more filling meal.
- Pair with a pitcher of homemade limeade or your favorite summer drink.
Pin this This salad has become one of those recipes I don't even think about anymore, I just make it when I need something reliable, colorful, and satisfying. I hope it finds a spot in your rotation too, because everyone deserves a meal that feels like a little celebration without any of the work.
Frequently Asked Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can prep most components in advance. Grill the chicken and corn, chop vegetables, and store them separately in the refrigerator. Assemble the salad and drizzle the ranch dressing just before serving to keep greens crisp.
- → What's the best way to grill chicken breasts evenly?
Pound chicken breasts to even thickness before grilling, about ¾ inch. Oil the grill grates well and use medium-high heat. Avoid moving the chicken frequently—let it develop a good sear for 5–6 minutes per side. Check doneness with a meat thermometer (165°F).
- → How can I make this vegetarian?
Swap the grilled chicken for pressed tofu or tempeh. Brush with the same BBQ sauce and spices, then grill until charred. You can also add grilled portobello mushrooms or chickpeas for extra protein and heartiness.
- → Is this salad gluten-free?
Yes, it can be completely gluten-free when using gluten-free BBQ sauce and ranch dressing. Always read labels on packaged items like ranch and BBQ sauce, as some brands contain gluten. Homemade versions are a safe option.
- → What dressing alternatives work well with this salad?
Try a smoky chipotle ranch for heat, cilantro lime crema for brightness, or a tangy vinaigrette. Buttermilk-based dressings pair beautifully with grilled chicken and BBQ flavors.
- → Can I use store-bought rotisserie chicken instead?
Absolutely. Shred or slice rotisserie chicken and toss with warm BBQ sauce. This saves time while delivering the same delicious smoky flavor to your salad.