Smoky BBQ Chicken Salad (Print version)

Smoky grilled chicken atop crisp romaine with corn, black beans, and ranch—a hearty, satisfying meal perfect for any occasion.

# 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

# Cooking 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 the final minute, brush both sides generously with BBQ sauce. Remove from heat, rest for 5 minutes, then slice 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 lettuce as the foundation
05 - Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if desired
06 - Arrange sliced BBQ chicken on top of the salad
07 - Mix ranch dressing with lime juice and cilantro if using. Drizzle over the salad just before serving. Toss lightly if desired and serve immediately

# Expert Advice:

01 -
  • It uses up leftover grilled chicken or gives you an excuse to fire up the grill for something fresh and satisfying.
  • The combination of smoky, creamy, and crisp textures makes every bite feel intentional and never boring.
  • You can prep most components ahead and assemble it in minutes when dinnertime hits.
  • It feels indulgent but sneaks in plenty of vegetables, beans, and lean protein without trying too hard.
02 -
  • Dont skip resting the chicken after grilling, those 5 minutes let the juices redistribute so every slice stays tender instead of dry.
  • Brush the BBQ sauce on at the very end or itll burn and turn bitter, learned that the hard way with a smoky, sticky mess.
  • If your corn is frozen, thaw it completely and pat it dry before hitting the skillet or grill so it actually chars instead of steams.
  • Add the ranch drizzle right before serving or the salad will get soggy and sad within minutes.
03 -
  • Grill extra chicken and corn while youre at it, theyre perfect for tacos, quesadillas, or grain bowls later in the week.
  • If you dont have a grill, a cast iron grill pan or even a hot oven broiler will give you similar char and flavor.
  • Taste your BBQ sauce before using it, some brands are sweeter or spicier than others and you might want to adjust the amount.
  • Let the red onion soak in ice water for 10 minutes if you want to mellow the sharpness without losing the crunch.
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