Smoky BBQ Chicken Salad (Printable)

Smoky grilled chicken atop crisp romaine with charred corn, black beans, and creamy ranch—a hearty, flavorful meal.

# Ingredient List:

→ 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
12 - 1 avocado, sliced

→ Ranch Drizzle

13 - 1/3 cup ranch dressing, gluten-free
14 - 1 tablespoon fresh cilantro, chopped
15 - 1 to 2 teaspoons fresh lime juice

# How to Make:

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, then slice thinly.
03 - Brush corn with oil and grill until lightly charred, 2 to 3 minutes per side. Remove kernels from cob or use thawed frozen corn and sauté in a skillet until golden.
04 - In a large salad bowl, arrange chopped romaine. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado.
05 - Arrange sliced BBQ chicken on top of the salad ingredients.
06 - Mix ranch dressing with lime juice and cilantro. Drizzle over the salad just before serving.
07 - Toss lightly if desired and serve immediately.

# Expert Tips:

01 -
  • It balances smoky, tangy, and creamy flavors in every forkful without feeling heavy.
  • You can prep most components ahead and toss everything together right before serving.
  • It's hearty enough to count as dinner but bright enough to feel refreshing.
02 -
  • Don't brush the BBQ sauce on too early or it will burn and turn bitter, wait until the last minute.
  • Resting the chicken after grilling keeps it juicy, cutting it right away lets all the moisture run out.
  • If your corn is frozen, thaw and pat it dry before grilling or it will steam instead of char.
03 -
  • Use a meat thermometer to check the chicken, it takes the guesswork out and prevents dry, overcooked meat.
  • Grill extra corn and chicken, they're great on their own or tucked into tacos the next day.
  • Let the avocado sit on top instead of mixing it in so it stays creamy and doesn't turn mushy.
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