BBQ Chicken Salad with Ranch (Printable)

Grilled BBQ chicken atop romaine with corn, black beans, tomatoes, and creamy ranch—a vibrant, satisfying main dish.

# Components:

→ BBQ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup BBQ sauce
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
14 - 1 tablespoon fresh cilantro, chopped, optional
15 - 1 to 2 teaspoons fresh lime juice

# Method:

01 - Preheat grill or grill pan to medium-high heat.
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 final minute, brush generously with BBQ sauce. 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 sautéed in skillet until golden.
04 - Arrange chopped romaine in large salad bowl. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if desired.
05 - Arrange sliced BBQ chicken on top of salad vegetables.
06 - Mix ranch dressing with lime juice and cilantro if using.
07 - Drizzle dressing over salad just before serving. Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like summer cookout energy but comes together faster than ordering takeout.
  • Every bite has texture contrast, the crunch of romaine against creamy avocado and smoky tender chicken.
  • You can prep the components ahead and assemble it right before eating so nothing gets soggy.
  • It satisfies like a full meal without that heavy, sluggish feeling afterward.
02 -
  • Don't brush the BBQ sauce on too early or it will burn and turn bitter, wait until the last minute of grilling.
  • Resting the chicken for 5 minutes after grilling keeps the juices inside instead of all over your cutting board.
  • If your corn sticks to the grill, it wasn't oiled enough, a light brush of olive oil prevents that and helps it char beautifully.
  • Add the ranch drizzle right before serving, not ahead of time, or your salad will turn soggy and sad.
03 -
  • Grill extra chicken and corn, they're perfect for grain bowls, tacos, or wraps later in the week.
  • If your grill is already hot from another dish, throw the corn and chicken on at the same time to save energy and time.
  • A squeeze of lime over the whole salad just before serving brightens everything and makes the flavors pop.
  • Don't skip the resting step for the chicken, it's the difference between juicy slices and dry, disappointing ones.
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