BBQ Chicken Salad with Ranch (Print View)

Smoky grilled chicken over crisp romaine with corn, black beans, and ranch drizzle. Fresh, satisfying, and ready in 40 minutes.

# What You'll Need:

→ BBQ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup BBQ sauce, gluten-free
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 gluten-free ranch dressing
14 - 1 tablespoon fresh cilantro, chopped
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. During final minute, brush both sides generously with BBQ sauce. Remove from heat and 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 evenly as the foundation.
05 - Top romaine with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado slices.
06 - Arrange sliced BBQ chicken evenly over the salad components.
07 - Mix gluten-free ranch dressing with lime juice and cilantro. Drizzle over salad immediately before serving.
08 - Toss lightly if desired and serve immediately while salad components remain crisp.

# Expert Insights:

01 -
  • It tastes like summer cookout food but leaves you feeling energized instead of heavy.
  • You can prep most of it ahead and toss it together in under five minutes when hunger strikes.
  • The smoky BBQ chicken plays so well with creamy ranch and bright lime that every bite feels different.
  • It works as meal prep for the week or as a crowd-pleaser when friends show up unannounced.
02 -
  • Don't brush the BBQ sauce on too early or it will burn and turn bitter instead of sweet and sticky.
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying inside where they belong.
  • If your corn isn't charring, your heat isn't high enough; crank it up or you'll just get sad steamed kernels.
  • Always rinse canned black beans or they'll add a metallic, salty taste that ruins the balance of the salad.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook at the same rate and don't dry out on the edges.
  • Taste your BBQ sauce before using it; if it's too sweet, add a splash of apple cider vinegar to balance it out.
  • Use a cast-iron grill pan if you don't have an outdoor grill; it gives you those char marks and smoky flavor without leaving your kitchen.
  • If you're making this ahead, toss the red onion slices in a little lime juice to mellow their bite and add extra zing to the salad.
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