Smoky BBQ Chicken Salad (Printer View)

Vibrant salad featuring smoky grilled chicken, crisp romaine, charred corn, black beans, and creamy ranch—a hearty American favorite.

# Components:

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

# Method:

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 and rest for 5 minutes before slicing thinly.
03 - Brush corn with light 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 as the base layer.
05 - Top romaine evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if using.
06 - Arrange sliced BBQ chicken on top of the salad components.
07 - Mix ranch dressing with lime juice and cilantro if using. Drizzle over the salad immediately before serving.
08 - Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like summer cookout food but comes together in under an hour on a weeknight.
  • The smoky, tangy chicken plays beautifully against cool, creamy ranch and crisp vegetables.
  • You can prep most components ahead and assemble when hunger strikes.
  • It's hearty enough to feel like a real meal, not just leaves on a plate.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying inside where they belong.
  • Don't add the dressing until you're ready to eat, even five minutes early can turn your crisp salad into a sad, soggy pile.
  • If your BBQ sauce is very sweet, add an extra squeeze of lime to the ranch to balance it out.
03 -
  • If your grill is too hot and the chicken is browning too fast, move it to a cooler spot and close the lid to finish cooking gently.
  • For the best grilled corn flavor, leave the kernels on the cob until after grilling, then slice them off so they stay plump and juicy.
  • Use a meat thermometer to check the chicken, guessing doneness by look alone is how you end up with dry, overcooked protein.
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