Smoky BBQ Chicken Salad (Printable)

Smoky grilled chicken tops crisp romaine with corn, black beans, tomatoes, and ranch drizzle. A vibrant, hearty main dish.

# What you 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
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

# 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 and rest for 5 minutes before slicing 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 - Arrange chopped romaine lettuce in a large salad bowl. 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 Advice:

01 -
  • It tastes like summer cookout food but comes together faster than ordering takeout.
  • Every bite has texture contrast, from creamy avocado to smoky chicken to crisp lettuce.
  • You can prep the chicken ahead and turn this into a five minute assembly job on busy nights.
  • It's filling enough to quiet actual hunger, not just salad hunger.
02 -
  • Don't brush the BBQ sauce on too early or it'll burn and turn bitter, wait until the last minute of grilling.
  • Resting the chicken isn't optional, cutting it too soon releases all the juices onto your cutting board instead of keeping the meat tender.
  • If your corn kernels are flying everywhere when you cut them off the cob, stand the ear in a shallow bowl to catch them.
  • Dress the salad right before serving or the lettuce will get soggy and sad within 20 minutes.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and you don't end up with dry edges and raw centers.
  • If you don't have a grill, a cast iron skillet gets hot enough to mimic that charred flavor, just open a window.
  • Use a smoky or spicy BBQ sauce if you want more complexity, the salad can handle bold flavors without getting overwhelmed.
  • Add a pinch of cumin to the ranch drizzle for a subtle Southwestern twist that ties everything together even better.
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