Smoky BBQ Chicken Salad (Print Version)

Smoky grilled chicken tops crisp romaine with charred corn, black beans, and a creamy ranch drizzle for a vibrant, satisfying meal.

# Components:

→ BBQ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup BBQ sauce (gluten-free if needed)
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 if needed)
14 - 1 tablespoon fresh cilantro, chopped, optional
15 - 1 to 2 teaspoons fresh lime juice

# Directions:

01 - Preheat grill or grill pan to medium-high heat until ready for cooking.
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 generously with BBQ sauce on both sides. Remove from heat and rest for 5 minutes before slicing thinly.
03 - Brush corn with a small amount of oil and grill for 2 to 3 minutes per side until lightly charred. 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 as the foundation. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if using.
05 - Arrange sliced BBQ chicken evenly on top of the prepared salad.
06 - Mix ranch dressing with lime juice and cilantro if using. Combine thoroughly until well incorporated.
07 - Drizzle ranch mixture over the salad just before serving. Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It delivers that smoky, satisfying BBQ flavor without turning on the oven or standing over a hot stove for hours.
  • You get crunch, creaminess, tang, and char all in one bowl, so it never feels boring.
  • It comes together in under an hour and feels like a restaurant dish you made at home.
  • Leftovers actually hold up well, especially if you keep the dressing separate until you're ready to eat.
02 -
  • Don't brush the BBQ sauce on too early or it will burn and turn bitter, wait until the last minute of grilling.
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving you with dry meat.
  • Keep the ranch dressing separate until the last second if you're not serving the salad right away, otherwise the lettuce will get soggy and sad.
  • If your corn is still on the cob, it's easier to grill it whole and then slice the kernels off than to grill loose kernels that fall through the grates.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and don't dry out on the edges.
  • Use a meat thermometer to check for doneness instead of guessing, 165 degrees is your magic number.
  • If you're grilling for a crowd, double the chicken and keep it warm in foil while you finish the rest of the salad.
  • Toss the avocado slices in a little lime juice to keep them from browning if you're prepping ahead.
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