BBQ Chicken Salad (Printable)

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

# 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

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 gluten-free ranch dressing
14 - 1 tablespoon fresh cilantro, chopped, optional
15 - 1 to 2 teaspoons fresh lime juice

# How-To Steps:

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

# Expert Tips:

01 -
  • Everything gets grilled or tossed together in under an hour, so you can eat well even on a busy evening.
  • The smoky sweetness of the BBQ chicken plays beautifully against the creamy ranch and the bite of red onion.
  • You can bulk it up with tortilla chips or avocado, or keep it lighter depending on your mood.
  • Leftovers hold up surprisingly well if you keep the dressing separate until youre ready to eat.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving you with dry meat.
  • If your grill is too hot, the BBQ sauce will burn and turn bitter, so keep the heat at medium high and brush it on at the very end.
  • Rinse the black beans thoroughly or the salad will have a metallic, canned flavor that's hard to ignore.
  • Dress the salad right before serving, not ahead of time, or the lettuce will wilt and lose its crunch.
03 -
  • Grill extra corn and chicken while you're at it, they make great additions to tacos, quesadillas, or grain bowls later in the week.
  • Use a meat thermometer to check the chicken, guessing leads to overcooked or undercooked meat more often than not.
  • Add a pinch of cumin to the ranch drizzle for a subtle warmth that ties all the southwestern flavors together.
  • If your avocado isn't ripe, skip it rather than using a hard, flavorless one, it won't add anything to the dish.
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