Smoky BBQ Chicken Salad (Printable Version)

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

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

# How to Make It:

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. Brush generously with BBQ sauce in final minute. Remove from heat, rest 5 minutes, then slice thinly.
03 - Brush corn with light oil coating and grill for 2 to 3 minutes per side until lightly charred. Remove kernels from cob or use thawed frozen corn sautéed in skillet until golden.
04 - In large salad bowl, arrange chopped romaine lettuce as foundation for toppings.
05 - Distribute grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over lettuce base.
06 - Arrange sliced BBQ chicken on top of prepared salad components.
07 - Mix ranch dressing with lime juice and cilantro if using. Drizzle over salad immediately before serving. Toss lightly if desired and serve fresh.

# Expert Advice:

01 -
  • It uses the grill for everything, keeping your kitchen cool and adding that perfect smoky char to both the chicken and corn.
  • The combination of creamy ranch, tangy BBQ, and crisp vegetables hits every flavor note without feeling heavy.
  • You can prep most components ahead and assemble right before serving, making it ideal for casual gatherings or weeknight efficiency.
02 -
  • Don't brush the BBQ sauce on too early or it will burn and turn bitter, wait until the last minute of grilling for that sticky, caramelized finish.
  • Resting the chicken after grilling is not optional, cutting into it immediately releases all the moisture and leaves you with dry meat.
  • If your corn is browning too fast on the grill, move it to a cooler spot and let it cook through gently while still picking up smoky flavor.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and you don't end up with dry edges and a raw center.
  • Let your grill preheat for at least 10 minutes, a properly hot grill creates those restaurant quality char marks and seals in moisture.
  • If you're short on time, use a store bought rotisserie chicken and just toss the meat with BBQ sauce, no one will know the difference.
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