Save The smell of charred corn and smoky chicken hit me before I even opened the back door that summer evening. My neighbor was grilling, and suddenly every boring salad I'd been making felt like a mistake. I grabbed what I had in the fridge, fired up my own grill, and threw together this salad on pure instinct. It's been my go-to ever since when I want something that feels indulgent but won't weigh me down. That first bite, with the sweet BBQ glaze mixing with cool ranch and creamy avocado, convinced me salads could actually be exciting.
I made this for a potluck once, skeptical that anyone would get excited about salad. Within ten minutes, three people asked for the recipe, and someone scraped the bowl clean with a tortilla chip. One friend admitted she'd never thought to grill corn for a salad before, and now she does it every week. It's funny how a dish you throw together on a whim ends up being the one people remember.
Ingredients
- Boneless, skinless chicken breasts (2 large): These grill quickly and soak up the BBQ sauce beautifully, look for evenly thick pieces so they cook uniformly.
- BBQ sauce (1/2 cup, gluten free if needed): The smoky sweetness is what makes this salad crave worthy, use your favorite brand or homemade.
- Olive oil (1 tablespoon): Keeps the chicken moist on the grill and helps the spices stick.
- Smoked paprika (1/2 teaspoon): Adds an extra layer of smokiness that makes people think you spent hours on this.
- Salt and freshly ground black pepper: Essential for building flavor from the start, don't skip seasoning the chicken.
- Romaine lettuce (8 cups, chopped): Sturdy enough to hold up under all the toppings and dressing without wilting instantly.
- Grilled corn kernels (1 cup): Grilling corn transforms it into something sweet and slightly caramelized, frozen corn works in a pinch if you sauté it until golden.
- Black beans (1 cup, rinsed and drained): They add heartiness and a creamy texture that balances the crunch.
- Cherry tomatoes (1 cup, halved): Juicy little bursts of freshness that cut through the richness.
- Red onion (1/3 cup, thinly sliced): A sharp bite that wakes up every forkful, slice it thin so it's not overpowering.
- Shredded cheddar or Monterey Jack cheese (1/2 cup, optional): Melts slightly against the warm chicken and adds a creamy, tangy note.
- Avocado (1, sliced, optional): Silky and rich, it turns this into a truly satisfying meal.
- Ranch dressing (1/3 cup, gluten free if needed): The creamy, tangy drizzle that ties everything together.
- Fresh cilantro (1 tablespoon, chopped, optional): Adds a bright, herby finish to the ranch.
- Fresh lime juice (1 to 2 teaspoons): Brightens the ranch and keeps the whole salad from feeling too heavy.
Instructions
- Fire Up the Grill:
- Preheat your grill or grill pan to medium high heat so it's ready to give the chicken and corn those beautiful char marks. A hot grill is the secret to getting that smoky flavor without drying anything out.
- 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°F. In the last minute, brush both sides generously with BBQ sauce, let it caramelize slightly, then remove and rest for 5 minutes before slicing thinly.
- Char the Corn:
- Brush the corn with a little oil and grill until lightly charred, about 2 to 3 minutes per side, then slice off the kernels. If you're using frozen corn, just sauté it in a hot skillet until it gets some golden color.
- Build the Salad Base:
- Arrange the chopped romaine in a large salad bowl, then top evenly with the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if you're using them. Layer it so every serving gets a little of everything.
- Add the Chicken:
- Arrange the sliced BBQ chicken on top of the salad, fanning it out so it looks as good as it tastes. The warm chicken against the cool greens is part of the magic here.
- Mix the Ranch Drizzle:
- Stir together the ranch dressing, lime juice, and cilantro if you're using it, then drizzle it over the salad just before serving. Don't dress it too early or the lettuce will get soggy.
- Toss and Serve:
- Give it a light toss if you want everything mixed, or serve it as is and let people dig in. Either way, eat it immediately while the chicken is still warm.
Save I'll never forget the night I made this after a long, frustrating day at work. I wasn't in the mood to cook, but I had chicken thawed and lettuce wilting in the crisper. Twenty minutes later, I was sitting on my back porch with this salad, a cold drink, and the realization that sometimes the best meals are the ones you almost didn't make. It's become my reset dinner, the one that reminds me cooking doesn't have to be complicated to feel like a win.
Make It Your Own
This salad is endlessly adaptable depending on what you have or what you're craving. Swap the chicken for grilled tofu or tempeh if you want a vegetarian version, or try shrimp if you're in the mood for seafood. I've added crushed tortilla chips on top for crunch, swapped the ranch for a smoky chipotle version when I wanted heat, and even tossed in roasted sweet potato cubes when I had leftovers. The base is flexible enough to handle whatever your fridge offers.
Storing and Serving
If you're meal prepping, keep the components separate in airtight containers and assemble individual servings as you need them. The grilled chicken and corn will keep for up to three days in the fridge, and the lettuce stays crisp if you store it in a container lined with paper towels. I like to pack the dressing in a small jar and drizzle it on right before eating. Leftovers are great, but this salad really shines when it's fresh and the textures are still distinct.
What to Serve Alongside
This salad is hearty enough to stand alone, but if you want to round out the meal, try pairing it with cornbread, a cup of tortilla soup, or some garlic bread. I've served it at backyard gatherings with a pitcher of iced tea and a tray of brownies, and it fits right in. It's the kind of dish that works for a casual weeknight or a weekend lunch with friends.
- Cornbread or garlic bread on the side adds a comforting, carby element.
- A light soup like tortilla or gazpacho complements the smoky flavors without competing.
- Fresh fruit or a simple dessert keeps the meal feeling bright and balanced.
Save This salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's proof that a little smoke, some fresh crunch, and a good drizzle can turn a simple dinner into something you actually look forward to.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare most components ahead. Cook and chill the chicken, grill the corn, and chop the vegetables. Store separately in airtight containers. Combine just before serving and add the ranch drizzle last to keep greens crisp.
- → What's the best way to grill the chicken evenly?
Pound chicken breasts to uniform thickness before grilling. This ensures even cooking throughout. Grill 5–6 minutes per side over medium-high heat until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to retain juices.
- → Can I use store-bought grilled chicken?
Absolutely. Rotisserie or pre-cooked grilled chicken works perfectly and saves time. Just toss it with BBQ sauce and warm briefly if desired. This cuts total preparation time significantly.
- → How do I make this salad vegetarian?
Substitute the BBQ chicken with grilled tofu or tempeh marinated in BBQ sauce. Grill until lightly charred, slice, and layer on top. This keeps the same smoky flavors while making it plant-based.
- → Is this salad truly gluten-free?
Yes, if you use gluten-free BBQ sauce and ranch dressing. Always check packaged labels carefully, as some brands may contain hidden gluten. The remaining ingredients—lettuce, corn, beans, and vegetables—are naturally gluten-free.
- → What dressing alternatives work well with this salad?
Try smoky chipotle ranch for heat, cilantro-lime dressing for brightness, or a simple avocado crema. Balsamic vinaigrette also pairs nicely with the BBQ chicken and grilled corn.