Smoky BBQ Chicken Salad (Printer-Friendly)

Vibrant salad with smoky grilled chicken, crisp greens, charred corn, and creamy ranch—a satisfying main dish.

# 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 Base

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, optional
12 - 1 avocado, sliced, optional

→ Ranch Drizzle

13 - 1/3 cup ranch dressing, gluten-free
14 - 1 tablespoon fresh cilantro, chopped, optional
15 - 1 to 2 teaspoons fresh lime juice

# Method:

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. During 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 skillet until golden.
04 - In 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 vegetables.
06 - Mix ranch dressing with lime juice and cilantro if using. Drizzle over salad just before serving.
07 - Toss lightly if desired and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like a backyard BBQ but comes together on a regular Tuesday with zero stress.
  • Every bite has texture: crisp lettuce, tender chicken, creamy avocado, and those little pops of sweet corn.
  • You can prep the chicken and corn ahead, then toss everything together when hunger strikes.
  • It's hearty enough to feel like a real meal, not just a sad desk salad.
02 -
  • Don't skip resting the chicken after grilling or you'll lose all those juices on your cutting board instead of in the meat.
  • If your BBQ sauce is very sweet, balance it with extra lime juice in the ranch to keep the salad from tasting one note.
  • Grill the corn until it has real char marks because that smoky sweetness is what makes this salad sing.
03 -
  • If you don't have a grill, a cast iron skillet gets screaming hot and gives you similar char marks on the chicken and corn.
  • Taste your BBQ sauce before using it, some brands are much sweeter or spicier than others, and that will change the whole vibe of the salad.
  • Make extra ranch drizzle because people always want more, and it's also great for dipping leftover chicken or veggies.
Return