BBQ Chicken Salad

The smell of charred corn and smoky chicken on the grill is one of those scents that pulls people out of the house and into the backyard. I threw this salad together one Saturday when I had leftover BBQ sauce and a head of romaine that needed using, and it turned into one of those accidental wins. Everyone ate seconds, and my neighbor asked for the recipe over the fence. It's messy, colorful, and just filling enough without making you feel like you need a nap. Now it shows up at picnics, weeknight dinners, and any time I want something that feels indulgent but is actually pretty balanced.

I made this for a small birthday dinner once, and the birthday girl said it was the first time she actually liked a salad as the main course. That stuck with me because it reminded me that salads don't have to be boring or feel like punishment. This one has enough texture and flavor that it feels like a real meal, not a side dish pretending to be dinner. The cilantro lime ranch was a last minute idea, and now I can't imagine it any other way.

Ingredients

• Boneless, skinless chicken breasts: These cook fast on the grill and soak up the BBQ sauce beautifully, but make sure they rest before slicing or they'll dry out.
• BBQ sauce: Use your favorite brand or homemade, just check the label if you need it gluten free.
• Olive oil: A light coating keeps the chicken from sticking and helps the paprika bloom on the grill.
• Smoked paprika: This gives the chicken a deeper, campfire kind of flavor that regular paprika just doesn't deliver.
• Romaine lettuce: Crisp, sturdy, and holds up to the weight of all the toppings without wilting immediately.
• Grilled corn kernels: Fresh grilled corn is ideal, but frozen corn sautéed in a hot skillet until golden works in a pinch.
• Black beans: Rinse them well to get rid of that canned liquid taste, they add protein and a creamy texture.
• Cherry tomatoes: Halved so they burst with every bite and add a sweet, juicy contrast.
• Red onion: Slice it thin so it adds sharpness without overwhelming the other flavors.
• Cheddar or Monterey Jack cheese: Optional, but it melts slightly from the warm chicken and adds richness.
• Avocado: Creamy, buttery, and a perfect cooling element against the smoky chicken.
• Ranch dressing: The base of the drizzle, go for a good quality one or make your own if you have the time.
• Fresh cilantro: Brightens up the ranch and ties the southwestern flavors together.
• Fresh lime juice: A squeeze cuts through the richness and wakes up the whole salad.

Instructions

Get the grill ready:

Preheat your grill or grill pan to medium high heat so it's hot enough to get good char marks without burning. A properly heated grill makes all the difference in flavor.

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 degrees. Brush both sides generously with BBQ sauce in the last minute, then let the chicken rest for 5 minutes before slicing it thinly.

Char the corn:

Brush the corn with a little oil and grill until it's lightly charred, about 2 to 3 minutes per side, then slice the kernels off the cob. If you're using frozen corn, 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 it evenly with the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if you're using them. Keep it loose so everything mixes well when tossed.

Add the chicken:

Lay the sliced BBQ chicken on top of the salad so it's the star of the show. The warm chicken will slightly wilt the greens underneath, which is actually a nice texture contrast.

Mix the ranch drizzle:

Combine the ranch dressing with lime juice and chopped 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 the salad a light toss if you want everything evenly coated, or let people mix their own bowls. Serve immediately while the chicken is still warm.

Save

One summer evening, I served this to a friend who claimed she didn't like salads, and she ended up eating an entire serving plus half of someone else's. She said it was the combination of warm and cold, creamy and crunchy, that made it feel complete. That's when I realized this salad works because it doesn't ask you to compromise, it gives you everything you want in one bowl.

Make It Your Own

This salad is flexible enough to handle all kinds of tweaks 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 use leftover rotisserie chicken if you're short on time. Try a smoky chipotle ranch instead of regular ranch for extra heat, or toss in some crushed tortilla chips right before serving for added crunch. You can also swap the cheddar for crumbled cotija or feta if you want a tangier cheese, or leave it out entirely if you're keeping it dairy free.

Storing and Serving

If you're meal prepping, keep the components separate so the salad stays fresh and crisp. Store the grilled chicken, corn, beans, and veggies in separate containers, and keep the dressing in a small jar. When you're ready to eat, assemble individual bowls and dress them to order. Leftover dressed salad doesn't hold up well, but the chicken and toppings will stay good in the fridge for up to three days. This salad is also great for potlucks because you can set out all the ingredients separately and let people build their own bowls.

What to Serve With It

This salad is hearty enough to stand alone as a main course, but it pairs beautifully with a few simple sides if you're feeding a crowd. Serve it with warm cornbread or flour tortillas on the side, or add a bowl of tortilla chips and guacamole for scooping. A pitcher of iced tea or lemonade keeps things casual and refreshing. If you want to round out the meal, a light soup like gazpacho or a chilled cucumber salad works nicely without competing with the bold flavors.

• Keep extra BBQ sauce and ranch on the side so people can adjust the flavor to their liking.
• If you're serving this outdoors, keep the salad in a cooler until the last minute so it stays crisp.
• For kids, skip the red onion and go easy on the ranch dressing, they usually love the sweet BBQ chicken and corn.

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 salad can be satisfying, colorful, and something you actually look forward to eating.

Questions & Answers

→ How do I prevent the chicken from drying out?

Don't skip the 5-minute rest after grilling. This allows juices to redistribute throughout the meat. Additionally, aim for an internal temperature of 165°F and brush with BBQ sauce only in the final minute to avoid burning and moisture loss.

→ Can I make this salad ahead of time?

Prepare the grilled components and chop vegetables in advance, but assemble and dress the salad just before serving. This prevents the romaine from becoming soggy. You can store dressed components separately in airtight containers for up to 24 hours.

→ What's the best way to char the corn?

Brush whole corn ears or kernels with light oil and grill over medium-high heat for 2-3 minutes per side until you see golden-brown char marks. For thawed frozen corn, sauté it in a hot skillet with a little oil until golden, stirring occasionally.

→ Is this salad suitable for meal prep?

Yes, it's excellent for meal prep. Grill and slice the chicken, cook the corn, and prepare all vegetables. Store components separately and combine with dressing just before eating. The salad keeps fresh for 3-4 days in the refrigerator when stored properly.

→ What are good substitutes for ranch dressing?

Try cilantro-lime dressing, chipotle mayo, or Greek yogurt-based ranch for a lighter option. A smoky chipotle ranch adds heat, while a simple lime vinaigrette offers a fresher, brighter flavor profile. Adjust lime juice to taste.

→ How can I make this vegetarian?

Replace chicken with grilled tofu or tempeh marinated in BBQ sauce, cooked the same way. You can also add grilled portobello mushrooms or chickpeas for additional protein. Ensure all sauces and dressings are meat-free certified.