Smoky BBQ Chicken Salad

My neighbor showed up one afternoon with a container of leftover BBQ chicken, three ears of corn from her garden, and a challenge to make something other than tacos. I tossed everything onto the grill, let the corn char until it smelled like summer campfires, and turned it into this salad. The smoky sweetness of the BBQ against the cool crunch of romaine felt like the kind of meal that shouldnt work but absolutely does. Weve been making it on repeat ever since, especially when the grill is already hot and nobodys in the mood for another burger.

The first time I made this for a weeknight dinner, my kids devoured it without realizing they were eating a salad. The charred corn kernels disappeared first, then the chicken, then they finally noticed the lettuce. I learned that calling it BBQ chicken bowl instead of salad makes it infinitely more appealing to skeptical eaters. Now its my go to when I want something that feels like a treat but doesnt leave me sluggish an hour later.

Ingredients

• Boneless, skinless chicken breasts: They grill quickly and soak up BBQ sauce beautifully, but thighs work too if you prefer more flavor and forgiveness on the grill.
• BBQ sauce: Use your favorite brand or homemade batch, just check the label if youre avoiding gluten or high fructose corn syrup.
• Olive oil: A light coating keeps the chicken from sticking and helps the paprika form a subtle crust.
• Smoked paprika: This adds a layer of warmth and depth that makes the chicken taste like it spent hours on a smoker.
• Romaine lettuce: Sturdy enough to hold up under toppings and dressing without wilting into sad ribbons.
• Grilled corn kernels: Fresh off the cob is ideal, but frozen corn sautéed in a hot skillet with a little char works in a pinch.
• Black beans: Rinse them well to get rid of that metallic canned taste, they add protein and a creamy contrast to the crisp vegetables.
• Cherry tomatoes: Halved so they release a little juice and sweetness into every forkful.
• Red onion: Slice it thin and soak in cold water for a few minutes if the sharpness bothers you.
• Cheddar or Monterey Jack cheese: Optional but highly recommended for richness, especially if youre skipping the avocado.
• Avocado: Adds creaminess and healthy fats, slice it just before serving so it doesnt brown.
• Ranch dressing: The creamy, tangy base that ties everything together, mix it with lime and cilantro for a fresher finish.
• Fresh cilantro: Brightens the ranch and adds a pop of green, skip it if youre in the soapy gene camp.
• Fresh lime juice: A squeeze or two wakes up the ranch and balances the sweetness of the BBQ sauce.

Instructions

Preheat your grill:

Get your grill or grill pan to medium high heat so it has time to create those beautiful char marks. A hot surface is key to getting the chicken and corn to caramelize instead of steam.

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 with BBQ sauce in the last minute, let it rest for 5 minutes, then slice thinly against the grain.

Char the corn:

Brush the corn with a little oil and grill until it gets those deep golden char marks, about 2 to 3 minutes per side. If youre using frozen corn, toss it in a hot skillet until the edges turn golden and slightly crisp.

Assemble the salad base:

Spread chopped romaine evenly in a large salad bowl, then layer on the grilled corn, black beans, halved cherry tomatoes, red onion, cheese, and avocado. Arrange everything so each serving gets a little bit of everything.

Top with BBQ chicken:

Lay the sliced chicken over the top in a way that looks intentional, like youre plating it for a guest even if its just you and leftovers.

Mix the ranch drizzle:

Stir together ranch dressing, lime juice, and chopped cilantro if youre using it. Drizzle it over the salad just before serving so the lettuce stays crisp.

Toss and serve:

Give it a light toss if you want everything mixed, or serve it as is and let everyone customize their own bowl.

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I brought this salad to a potluck once, half convinced it was too simple to impress, and three people asked for the recipe before I even sat down. One friend admitted she didnt usually like salads but went back for seconds because the textures and flavors kept her interested. Its the kind of dish that surprises people because it feels more like a full meal than a side thought, and it holds up beautifully on a picnic table or packed for lunch the next day.

Make It Your Own

This salad is forgiving and adaptable in all the right ways. Swap the chicken for grilled tofu, tempeh, or even shrimp if youre in the mood for something different. Try a smoky chipotle ranch or a tangy lime vinaigrette if youre tired of the usual creamy dressing. Add crushed tortilla chips right before serving for crunch, or toss in diced bell peppers, jicama, or radishes for extra color and snap.

Storage and Meal Prep

If youre prepping this ahead, keep the components separate so nothing gets soggy or wilted. Store the grilled chicken, corn, beans, and chopped vegetables in individual containers in the fridge for up to three days. Assemble the salad just before eating and add the ranch drizzle at the last second. The chicken is also great cold or reheated quickly in a skillet, and leftover salad makes an excellent wrap filling the next day.

Serving Suggestions

This salad shines as a standalone main dish, but it also pairs beautifully with a side of cornbread, tortilla chips and guacamole, or a light cucumber salad. Serve it family style in a big bowl and let everyone build their own plate, or pack it into individual meal prep containers for easy weekday lunches. Its also a great potluck or picnic option because it travels well and tastes just as good at room temperature.

• Top with crushed tortilla chips or fried onions for extra crunch and visual appeal.
• Serve alongside a cold beer, iced tea, or a lime spiked sparkling water.
• Double the recipe if youre feeding a crowd, it disappears faster than you think.

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This salad has earned a permanent spot in our dinner rotation because it feels special without demanding much effort or fancy ingredients. Its proof that a little char, a good sauce, and fresh vegetables can turn into something everyone actually wants to eat.

Recipe Questions & Answers

→ Can I prepare the components ahead of time?

Yes, you can grill the chicken and prepare vegetables up to 4 hours in advance. Store separately and assemble just before serving to keep the greens crisp. The ranch drizzle can be mixed 30 minutes ahead.

→ What's the best way to grill corn for maximum char?

Brush corn lightly with oil and grill on medium-high heat for 2–3 minutes per side, turning occasionally. You'll know it's ready when kernels show light char marks. Fresh corn from the cob tastes best, but thawed frozen kernels work well sautéed in a skillet.

→ How do I keep the chicken moist and tender?

Don't skip the 5-minute rest period after grilling—it allows juices to redistribute. Ensure chicken reaches exactly 165°F internally. Apply BBQ sauce only in the final minute to prevent burning and caramelization of the exterior.

→ Can this salad work for vegetarians?

Absolutely. Swap the chicken for grilled tofu, tempeh, or marinated portobello mushrooms. Increase the black beans and add chickpeas for extra protein. The ranch drizzle and all vegetables remain the same.

→ What's a good alternative to ranch dressing?

Try chipotle ranch for heat, cilantro-lime dressing for brightness, or a simple lime vinaigrette. Avocado-based crema also pairs beautifully with BBQ flavors and works well for dairy-free diets.

→ How should I store leftover salad?

Keep components separate in sealed containers for up to 2 days. Store dressing separately and assemble fresh when ready to eat. Grilled chicken keeps well refrigerated; however, leafy greens will wilt if dressed early.