Smoky BBQ Chicken Salad (Printable)

Smoky grilled chicken over crisp romaine with corn, black beans, and creamy ranch drizzle. A hearty, flavorful American favorite.

# Required Ingredients:

→ 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
12 - 1 avocado, sliced

→ Ranch Drizzle

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

# Directions:

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 final minute, brush both sides generously with BBQ sauce. Remove from heat, 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 a skillet until golden
04 - In a large salad bowl, arrange chopped romaine lettuce as the foundation
05 - Top romaine evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado
06 - Arrange sliced BBQ chicken on top of the salad
07 - Mix ranch dressing with lime juice and cilantro. Drizzle over the salad just before serving
08 - Toss lightly if desired and serve immediately

# Expert Advice:

01 -
  • It delivers smoky, tangy, and creamy flavors in every forkful without feeling heavy.
  • You can prep most of the ingredients while the chicken grills, making cleanup a breeze.
  • Leftovers hold up surprisingly well for lunch the next day if you keep the dressing separate.
02 -
  • Always let the chicken rest after grilling or all the juices will spill onto your cutting board instead of staying in the meat.
  • Add the BBQ sauce only in the final minute of grilling, or it will burn and taste bitter instead of sweet and smoky.
  • Rinse canned black beans thoroughly under cold water to wash away the starchy liquid that can make the salad taste dull.
03 -
  • Soak red onion slices in ice water for 10 minutes to mellow their bite without losing their crisp texture.
  • Warm the tortilla chips slightly in the oven before crushing them on top so they stay crunchy longer.
  • Drizzle a little extra BBQ sauce over the finished salad if you want more smoky sweetness in every bite.
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