Smoky BBQ Chicken Salad

My neighbor grilled corn one afternoon, and the smell drifted through the kitchen window while I was shredding leftover rotisserie chicken. That smoky sweetness made me crave something bright and filling, and I ended up tossing together this salad with whatever was in the fridge. The BBQ sauce bottle was almost empty, so I scraped out every last bit and brushed it over the chicken while it sizzled on my cast iron grill pan. It became dinner in under an hour, and I haven't stopped making it since.

I first served this at a backyard potluck where everyone brought their usual pasta salads and chips. Mine was gone in minutes, and two people asked if I'd catered it. The charred corn kernels were the surprise star, their sweetness balancing the tang of the BBQ sauce and the cool bite of red onion. Even my friend who claims she doesn't like salads went back for seconds.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and soak up the BBQ sauce beautifully, but thighs work too if you prefer juicier, darker meat.
• BBQ sauce: Choose a smoky or sweet variety depending on your mood, and always check the label if you need it gluten free.
• Smoked paprika: This adds a subtle campfire note that makes the chicken taste like it came off an outdoor grill even if you use a stovetop pan.
• Romaine lettuce: Its sturdy leaves hold up to the warm chicken and creamy dressing without wilting into a soggy mess.
• Grilled corn kernels: Fresh ears are ideal for that char, but frozen corn works in a pinch if you toast it in a hot skillet until golden.
• Black beans: Rinse them well to remove the canned liquid, which can make the salad taste tinny.
• Cherry tomatoes: Halve them so their juice mingles with the dressing and every bite stays juicy.
• 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 the creamy shreds melt slightly when they touch the warm chicken.
• Avocado: Add this at the last second so it doesn't brown, and toss with a squeeze of lime if you're prepping ahead.
• Ranch dressing: Store bought saves time, but whisk in fresh lime juice and cilantro to make it taste homemade.

Instructions

Heat the grill:

Preheat your grill or grill pan over medium high heat until it's hot enough that a drop of water sizzles on contact. This ensures the chicken gets those dark, smoky grill marks without sticking.

Season and grill the chicken:

Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper, then place them on the grill. Cook for 5 to 6 minutes per side until the internal temperature hits 165 degrees, then brush both sides with BBQ sauce in the last minute so it caramelizes without burning.

Rest and slice:

Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice it thinly against the grain for the most tender texture.

Char the corn:

Brush fresh corn ears with a little oil and grill them until golden and lightly charred, about 2 to 3 minutes per side. Slice the kernels off the cob, or skip this step and toast frozen corn in a hot skillet until it smells nutty.

Build the salad base:

Arrange the chopped romaine in a large bowl and scatter the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over the top. This creates layers of flavor in every scoop.

Top with chicken:

Lay the sliced BBQ chicken across the salad in a fan or pile it in the center for a dramatic presentation.

Whisk and drizzle the dressing:

Stir together the ranch dressing, lime juice, and chopped cilantro in a small bowl until smooth. Drizzle it over the salad just before serving, or pass it at the table so everyone can control their own amount.

Toss and serve:

Give the salad a gentle toss if you like everything mixed, or serve it layered so the colors stay vibrant.

Pin It

The first time I packed this for a picnic, I forgot to bring the dressing separately and everything got a little soggy by the time we sat down. Now I always carry the ranch in a small jar and drizzle it right before we eat. That one mistake taught me that this salad is at its best when the textures stay distinct and the warm chicken contrasts with the cool, crunchy greens.

Choosing Your BBQ Sauce

I've tried this recipe with thick, molasses heavy sauces and thin, vinegar forward Carolina styles, and both work beautifully. The sweeter sauces caramelize faster on the grill, so watch them closely in that last minute. If you like heat, pick a sauce with chipotle or cayenne, or stir a pinch of smoked chili powder into a mild one.

Making It Ahead

You can grill the chicken and corn up to a day in advance and store them in the fridge. Chop the vegetables the morning you plan to serve, but wait to slice the avocado and toss the salad until right before eating. I've learned that cold, sliced chicken tastes just as good as warm if you let it come to room temperature for 10 minutes before adding it to the greens.

Variations and Swaps

This salad is forgiving, so feel free to swap ingredients based on what's in season or what you have on hand. Grilled zucchini or bell peppers add color and a little char, and cotija cheese crumbles beautifully if you want a tangier alternative to cheddar. I've also made this with leftover grilled steak when I didn't have chicken, and it was just as hearty.

• Top with crushed tortilla chips for crunch and a hint of salt.
• Use grilled tofu or tempeh instead of chicken for a plant based version that still feels filling.
• Mix chipotle ranch or a lime cilantro dressing if you want to change up the flavor profile.

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This salad has become my go to whenever I need something that feels like a real meal but comes together fast. It's bright, smoky, and satisfying in a way that makes you forget you're eating something healthy.

Recipe FAQs

→ Can I prepare the components ahead of time?

Yes, you can grill the chicken and corn up to 2 days ahead and refrigerate separately. Chop vegetables and prepare the dressing the morning of serving. Assemble just before eating to keep greens crisp and avoid sogginess.

→ What's the best way to grill corn for this salad?

Brush corn with olive oil and grill over medium-high heat for 2–3 minutes per side until lightly charred. For easier handling, leave husks partially on or use a grill mat. Fresh or thawed frozen corn both work well.

→ How do I know when the chicken is cooked through?

Grill chicken breasts for 5–6 minutes per side until the internal temperature reaches 165°F (74°C) using a meat thermometer. Let it rest for 5 minutes before slicing to retain juices and ensure tenderness.

→ Can I make this salad vegetarian?

Absolutely. Substitute the grilled chicken with marinated grilled tofu or tempeh prepared the same way. The smoky BBQ sauce and charred vegetables provide plenty of depth and satisfaction.

→ What dressing alternatives work well with this salad?

Try smoky chipotle ranch for heat, creamy avocado lime dressing, or a tangy buttermilk blue cheese. A lighter balsamic vinaigrette also complements the BBQ chicken beautifully without overpowering the grilled flavors.

→ Is this salad gluten-free?

Yes, when using gluten-free BBQ sauce and ranch dressing. Always check packaged ingredient labels, as some brands may contain gluten or soy. The fresh vegetables, beans, and grilled items are naturally gluten-free.