Why You’ll Love This BBQ Chicken Salad
Trust me, once you try this salad, it’ll become a regular in your rotation—here’s why:
Quick & easy: 30 minutes is all you need—less if you use leftover chicken (my little cheat!).
Healthier without skimping on flavor: Packed with protein and veggies, but that BBQ-ranch combo tastes downright indulgent.
Totally customizable: Swap veggies, cheeses, or dressings based on what’s in your fridge—it’s foolproof.
Meal-prep hero: Keep components separate, and you’ve got lunches ready to grab all week.
Crowd-pleaser magic: I’ve served this at everything from backyard BBQs to book club—always gets raves.
Seriously, what’s not to love?
Here’s everything you’ll need to make this flavor-packed salad – and trust me, each ingredient plays its part perfectly:
For the chicken: 2 boneless, skinless chicken breasts, 1/2 cup BBQ sauce (your favorite brand!), 1 tbsp olive oil, salt & pepper to taste
Crisp veggies: 4 cups chopped romaine lettuce (bite-sized pieces!), 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion
Flavor boosters: 1 diced avocado (wait to cut until assembly!), 1/2 cup corn kernels (fresh or thawed frozen), 1/2 cup rinsed black beans
Finishing touches: 1/4 cup shredded cheddar cheese, 1/4 cup ranch dressing
See? Nothing crazy – just fresh, simple ingredients that come together beautifully. Pro tip: measure your veggies generously – you’ll want plenty of that crunch!
Okay friends, let’s get cooking! This comes together so fast you’ll be eating before you know it. I’ll walk you through each step – just follow along and you’ll have restaurant-worthy BBQ chicken salad in no time.
Grilling the Chicken
First things first – that gorgeous chicken! Fire up your grill or a heavy skillet to medium-high heat (about 375-400°F if your grill has a thermometer). While that heats up, pat your chicken breasts dry – this helps the seasoning stick. Sprinkle both sides generously with salt and pepper, then brush with olive oil to prevent sticking.
Now the fun part – slather on that BBQ sauce! I use about 1/4 cup for coating, saving the rest for basting. Grill for 6-7 minutes per side, basting with more sauce after you flip. You’ll know it’s done when the internal temp hits 165°F – but don’t skip letting it rest for 5 minutes before slicing! Those juices need time to settle back into the meat.
No grill? No problem! A screaming hot cast iron skillet works magic too – just watch for sauce caramelizing on the pan (that’s flavor gold right there).
While the chicken rests, build your salad base. Toss the romaine, tomatoes, onion, corn and black beans in a big bowl – I like to use my hands to gently mix everything. Now for the artful part: arrange those beautiful slices of BBQ chicken right on top like you’re plating at a bistro.
Add your diced avocado last to prevent browning, then shower it all with shredded cheddar. The finishing touch? That luscious drizzle of ranch dressing zig-zagged over everything. I sometimes add an extra little squeeze of BBQ sauce too – because why not go all in on flavor?
Pro tip: If you’re serving this to guests, bring the whole bowl to the table unstirred – that gorgeous layered look is half the fun!
Tips for the Best BBQ Chicken Salad
