Save The smell of charred corn and smoky chicken always takes me straight back to summer evenings on the back porch. I started making this salad on a whim one Saturday when I had leftover BBQ sauce and a head of romaine that needed using. What surprised me was how quickly it became the meal everyone asked for by name. It's filling without feeling heavy, and every bite has something interesting going on. Now it's my go-to when I want something that feels both indulgent and clean at the same time.
I'll never forget the first time I served this to friends who claimed they didn't like salad as a main course. They went back for seconds and asked if I'd written the recipe down. One of them even admitted she'd been skeptical about the corn and black beans together, but that combination ended up being her favorite part. It taught me that sometimes the best meals are the ones that surprise people and change their minds about what a salad can be.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and soak up the BBQ sauce beautifully, just make sure not to overcook them or they'll turn dry and stringy.
- BBQ sauce: The backbone of flavor here, use your favorite brand or homemade batch, and brush it on at the very end so it caramelizes without burning.
- Smoked paprika: This adds a layer of depth and a hint of campfire that regular paprika just can't match.
- Romaine lettuce: Sturdy enough to hold all the toppings without wilting into a sad pile, and it has a satisfying crunch that iceberg lacks.
- Grilled corn kernels: Charring the corn brings out its natural sweetness and adds little pops of smoky flavor throughout the salad.
- Black beans: They add protein, texture, and a mild earthiness that balances the tangy BBQ and creamy ranch.
- Cherry tomatoes: Juicy bursts of brightness that cut through the richness, I always halve them so they don't roll off your fork.
- Red onion: Thinly sliced so it adds sharpness without overpowering, and soaking it in cold water for a few minutes mellows the bite if you're sensitive.
- Cheddar or Monterey Jack cheese: Optional but highly recommended, it melts slightly from the warm chicken and makes everything feel more indulgent.
- Avocado: Creamy, cool, and perfect for balancing the smoky heat, plus it makes the salad feel more filling.
- Ranch dressing: The creamy drizzle that ties everything together, and a squeeze of lime juice wakes it up beautifully.
- Fresh cilantro: A handful of this adds a fresh, herby note that makes the ranch feel less heavy and more vibrant.
- Lime juice: Just a teaspoon or two brightens the whole dish and keeps it from feeling too rich.
Instructions
- Fire Up the Grill:
- Get your grill or grill pan nice and hot over medium high heat. You want it hot enough to get good char marks but not so scorching that the chicken burns before it cooks through.
- Season and Grill the Chicken:
- Rub the chicken breasts all over with olive oil, smoked paprika, salt, and pepper, then lay them on the grill. Cook for 5 to 6 minutes per side until the internal temperature hits 165 degrees, then brush both sides generously with BBQ sauce in the last minute and let it caramelize slightly before pulling the chicken off to rest.
- Char the Corn:
- Brush your corn with a little oil and grill it until you see those beautiful dark char marks, about 2 to 3 minutes per side. If you're using frozen corn, just sauté it in a hot skillet until golden and a little crispy at the edges.
- Build the Salad Base:
- Dump the chopped romaine into a large bowl and spread it out evenly. Layer on the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if you're using them, creating little pockets of flavor across the greens.
- Top with Sliced Chicken:
- Once the chicken has rested for about 5 minutes, slice it thinly against the grain and arrange the pieces on top of the salad. The warmth from the chicken will slightly wilt the lettuce and melt the cheese in the best way.
- Mix the Ranch Drizzle:
- Whisk together the ranch dressing, lime juice, and chopped cilantro if you're using it. Drizzle it over the salad just before serving so everything stays crisp and fresh.
- Toss and Serve:
- Give the salad a light toss if you want everything mixed together, or leave it composed so everyone can see all the colorful layers. Serve it immediately while the chicken is still warm and the lettuce is cold.
Save There's something deeply satisfying about watching someone dig into a big bowl of this salad and realize it's everything they wanted without feeling guilty afterward. I made it for a potluck once and three different people texted me the next day asking for the recipe. It reminded me that food doesn't have to be complicated to be memorable, sometimes it just needs to be generous, colorful, and full of flavors that make sense together.
Make It Your Own
This salad is incredibly forgiving and loves a little improvisation. If you don't have romaine, butter lettuce or even shredded cabbage works beautifully. Swap the chicken for grilled shrimp, steak, or even crispy chickpeas if you're going meatless. I've added diced bell peppers, jalapeños, and even pickled red onions when I wanted more zing. The key is to keep the smoky, creamy, crunchy balance, and everything else is just a happy variation.
Serving and Storing
This salad is best served fresh, but if you need to prep ahead, keep all the components separate in the fridge. Store the grilled chicken, corn, and chopped veggies in airtight containers, and assemble everything just before serving. The dressing will stay good for up to three days in the fridge, and the chicken will keep for about four days. Leftover salad with dressing already on it doesn't hold up well, so only dress what you plan to eat right away.
Extra Touches
Sometimes I like to go a little extra and add crushed tortilla chips on top for crunch, or a handful of fresh cilantro leaves scattered over everything. A sprinkle of cotija cheese instead of cheddar gives it a more authentic street corn vibe. If you want more heat, swap the ranch for a smoky chipotle ranch or add a few dashes of hot sauce to the dressing.
- Try adding a handful of roasted pepitas or sunflower seeds for extra crunch and a nutty flavor.
- A squeeze of fresh lime over the whole bowl right before serving brightens everything up in the best way.
- If you have leftover BBQ chicken, this salad is the perfect way to use it up without any extra cooking.
Save This salad has earned its place in my regular rotation, and I think it'll do the same for you. It's one of those recipes that feels like a treat but comes together without any fuss, and that's exactly the kind of cooking I love most.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes! Prepare the salad components separately and store in the refrigerator. Keep the ranch drizzle in a separate container and add just before serving to maintain crispness and prevent sogginess.
- → How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C). Alternatively, cut the thickest part of the chicken—it should be white throughout with no pink inside.
- → What's the best way to grill corn for this salad?
Brush whole corn ears with oil and grill directly over medium-high heat for 2–3 minutes per side, rotating to achieve light char marks. Once charred, remove kernels with a knife. For convenience, frozen corn sautéed until golden works equally well.
- → Can I use a stovetop grill pan instead of an outdoor grill?
Absolutely. A grill pan on medium-high heat works perfectly for both the chicken and corn. It creates similar char marks and smoky flavor while being more convenient for indoor cooking.
- → How can I make this vegetarian?
Substitute the chicken with grilled tofu or tempeh. Marinate slices in your favorite spices, then grill until charred. The remaining salad components remain the same, creating a satisfying plant-based main dish.
- → Is this salad truly gluten-free?
It can be! Check labels on BBQ sauce and ranch dressing, as some brands contain gluten. Choose certified gluten-free versions of these condiments, and the entire salad becomes safe for gluten-free diets.