Smoky BBQ Chicken Salad (Printable)

Smoky grilled chicken atop crisp romaine with corn, black beans, tomatoes, and creamy ranch—a hearty, satisfying meal in 40 minutes.

# What You 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
12 - 1 avocado, sliced

→ Ranch Drizzle

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

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat until surface is hot.
02 - Season 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 oil and grill until lightly charred, approximately 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 - Distribute grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over the romaine.
06 - Arrange sliced BBQ chicken on top of the salad components.
07 - Combine ranch dressing with lime juice and cilantro. Drizzle over salad just before serving and toss lightly if desired.

# Expert Advice:

01 -
  • You get that backyard BBQ flavor without firing up a full cookout spread.
  • Every bite has contrast: creamy ranch, crunchy corn, tender chicken, and cool greens.
  • It feels indulgent but keeps you energized instead of sluggish.
  • You can prep the chicken and corn ahead and toss the salad together in five minutes.
02 -
  • Brush the BBQ sauce on in the last minute of grilling or it will burn and turn bitter.
  • Let the chicken rest after grilling so the juices redistribute and every slice stays moist.
  • Don't dress the salad until right before serving or the lettuce will get soggy and sad.
  • If you're meal prepping, store the chicken, corn, and toppings separately and assemble each bowl fresh.
03 -
  • Grill extra corn and freeze the kernels in a bag so you always have charred corn ready for salads.
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and stay juicy.
  • Warm the BBQ sauce slightly before brushing it on, it spreads easier and caramelizes faster.
  • If you don't have a grill, a cast iron skillet on high heat will give you similar char and flavor.
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