BBQ Chicken Salad with Ranch (Printable)

Smoky BBQ chicken atop crisp romaine with grilled corn, black beans, and creamy ranch—a hearty, 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
12 - 1 avocado, sliced

→ Ranch Drizzle

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

# Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Season chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill for 5 to 6 minutes per side until internal temperature reaches 165°F. Brush generously with BBQ sauce in the final minute. Remove and rest for 5 minutes, then slice thinly.
03 - Brush corn with oil and grill until lightly charred, approximately 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 in a large salad bowl. Distribute grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over the lettuce.
05 - Arrange sliced BBQ chicken on top of the salad ingredients.
06 - Combine ranch dressing with lime juice and cilantro in a small bowl, whisking until smooth.
07 - Drizzle dressing over the salad just before serving. Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like summer cookout food but comes together faster than ordering takeout.
  • The contrast between smoky grilled chicken and crisp cold lettuce is genuinely addictive.
  • You can prep most of it ahead and toss it together right before eating.
  • It's filling enough to keep you satisfied without that heavy, sluggish feeling after lunch.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Don't dress the salad until right before serving, ranch on lettuce turns soggy faster than you'd think.
  • If your grill is too hot, the BBQ sauce will burn before the chicken cooks through, medium high is the sweet spot.
03 -
  • Grill extra chicken and corn, they're perfect for quesadillas, tacos, or grain bowls later in the week.
  • If you don't have a grill, a cast iron grill pan on high heat gives you similar char and flavor.
  • A squeeze of lime over the finished salad right before serving brightens everything and makes the flavors pop.
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