BBQ Chicken Salad (Print Version)

Vibrant salad with smoky BBQ chicken, grilled corn, beans, and creamy ranch drizzle for a satisfying meal.

# What You’ll Need:

→ BBQ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup gluten-free 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 chopped romaine lettuce
07 - 1 cup grilled corn kernels (from 2 ears or thawed frozen corn)
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup cherry tomatoes, halved
10 - 1/3 cup thinly sliced red onion
11 - 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
12 - 1 avocado, sliced (optional)

→ Ranch Drizzle

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

# How to Make It:

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. In the last minute, brush both sides with BBQ sauce. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - Brush corn with a small amount of oil and grill until lightly charred, about 2 to 3 minutes per side. Remove kernels from the cob or, if using frozen corn, sauté in a skillet until golden.
04 - Place chopped romaine in a large salad bowl. Evenly distribute grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if using.
05 - Arrange the sliced BBQ chicken evenly over the salad.
06 - Mix ranch dressing with lime juice and chopped cilantro if desired.
07 - Drizzle the ranch mixture over the salad just before serving. Toss lightly if preferred and serve immediately.

# Additional Tips::

01 -
  • It comes together in under an hour and feels way more impressive than the effort it takes.
  • The combination of hot grilled chicken with cool, crisp greens makes it feel like a restaurant meal at home.
  • You can customize it endlessly depending on what you have or what you're craving that day.
02 -
  • Don't brush the BBQ sauce on too early or it'll burn to char—that last minute is the sweet spot where it caramelizes without ruining the crust.
  • A rested chicken breast stays incredibly juicy, so don't skip those 5 minutes after it comes off the heat.
  • If your romaine starts to wilt from the warm chicken and warm corn, chill your greens beforehand and dress just before eating.
03 -
  • Fresh lime juice in that ranch is non-negotiable—bottled lime juice tastes flat, and the whole thing depends on that brightness.
  • If your grill isn't cooperating or you don't have one, a hot cast-iron skillet on the stove works in a pinch, though you'll lose some of that smoky character.
Go Back