Smoky BBQ Chicken Salad (Printable)

Smoky BBQ chicken atop crisp romaine with grilled corn, black beans, and creamy ranch—a hearty, satisfying main dish.

# Ingredient list:

→ 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
12 - 1 avocado, sliced

→ Ranch Drizzle

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

# How-to:

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 the 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 a skillet until golden.
04 - In a large salad bowl, arrange chopped romaine lettuce. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado.
05 - Arrange sliced BBQ chicken on top of salad components.
06 - Mix ranch dressing with lime juice and cilantro. Drizzle over salad just before serving.
07 - Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It brings together smoky, tangy, and creamy flavors in a way that feels indulgent but keeps you energized.
  • You can prep most components ahead and assemble right before serving, making it ideal for busy weeknights or casual gatherings.
  • The combination of textures, from charred corn to tender chicken to crisp lettuce, keeps every bite interesting.
02 -
  • Don't add the ranch drizzle until right before serving, or the romaine will go limp and lose its crunch.
  • Resting the chicken after grilling is non-negotiable if you want juicy slices instead of dry, stringy meat.
  • If your grill is too hot, the BBQ sauce will burn before the chicken cooks through, so watch the heat closely.
03 -
  • If your grill is too crowded, cook the chicken and corn in batches so everything gets proper char without steaming.
  • For deeper flavor, marinate the chicken in half the BBQ sauce for 30 minutes before grilling, then brush with fresh sauce at the end.
  • Chill your salad bowl in the fridge for 10 minutes before assembling so the lettuce stays crisp longer, especially on hot days.
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