Save to Pinterest The smoky char hitting cool, crisp greens was what hooked me on this salad. I'd grilled chicken a hundred times, but tossing it with blackened corn and a tangy ranch drizzle turned dinner into something I actually craved. It happened on a Tuesday when I had leftover BBQ sauce and too much romaine. Now it's my go-to when I want something filling that doesn't feel heavy.
I made this for a small backyard gathering once, and people kept asking if I'd ordered it from somewhere. The colors alone made it look like I'd put in way more effort than I had. One friend scraped her bowl clean and asked for the recipe before she even left. That's when I knew this one was a keeper.
Ingredients
- Boneless, skinless chicken breasts: They grill fast and soak up the BBQ sauce beautifully, just don't overcook them or they'll dry out.
- BBQ sauce: Use a smoky, thick variety for the best cling and flavor, and always check the label if you're going gluten free.
- Olive oil: A light coating keeps the chicken from sticking and helps the seasoning adhere to the surface.
- Smoked paprika: This adds a subtle campfire note that makes the chicken taste like it's been slow smoked.
- Romaine lettuce: Its sturdy leaves hold up to the warm chicken and dressing without wilting into mush.
- Grilled corn kernels: Fresh off the cob is ideal, but frozen works if you char it in a hot skillet first.
- Black beans: Rinse them well to get rid of the canned taste and they add protein and creaminess.
- Cherry tomatoes: Halve them so they release a little juice and sweeten every forkful.
- Red onion: Slice it thin and soak in cold water for a few minutes if you want to tame the sharpness.
- Cheddar or Monterey Jack cheese: Optional, but the melt from the warm chicken makes it irresistible.
- Avocado: Adds richness and a buttery contrast to the smoky elements.
- Ranch dressing: The creamy base ties everything together, and a squeeze of lime wakes it right up.
- Fresh cilantro: A handful chopped into the ranch gives it a bright, herby lift.
- Lime juice: Just a teaspoon or two cuts through the richness and sharpens the whole bowl.
Instructions
- Heat the grill:
- Get your grill or grill pan to medium high heat so it's ready to sear the chicken with those dark, flavorful lines. A hot surface is key for juicy meat.
- Season and grill the chicken:
- Rub the chicken with olive oil, smoked paprika, salt, and pepper, then grill for five to six minutes per side until it hits 165 degrees inside. Brush BBQ sauce on both sides in the last minute, let it caramelize, then rest the meat for five minutes before slicing thin.
- Char the corn:
- Brush fresh or thawed corn with a little oil and grill until you see those golden char marks, about two to three minutes per side. Cut the kernels off the cob or toss frozen kernels in a hot skillet until they're golden and sweet.
- Build the salad base:
- Arrange chopped romaine in a large bowl, then scatter grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over the top. Keep it loose so every serving gets a bit of everything.
- Add the chicken:
- Lay the sliced BBQ chicken right on top of the greens while it's still warm. The heat will slightly wilt the lettuce and make the cheese a little melty.
- Mix the ranch drizzle:
- Stir ranch dressing with lime juice and chopped cilantro until smooth and tangy. Drizzle it over the salad just before serving so it stays creamy and bright.
- Toss and serve:
- Give it a gentle toss if you like everything coated, or serve it as is for a composed look. Either way, eat it right away while the textures are at their best.
Save to Pinterest One night I made this after a long day and ate it straight from the bowl on the couch. The smokiness, the crunch, the cool creaminess, it all hit exactly right. It wasn't fancy or plated, just real and satisfying. That's when I realized this salad wasn't just a recipe, it was comfort I could count on.
Make It Your Own
If you want more crunch, crush a handful of tortilla chips over the top right before serving. For a vegetarian version, swap the chicken for grilled tofu or tempeh brushed with the same BBQ sauce. A smoky chipotle ranch instead of plain ranch will add a gentle kick that plays beautifully with the sweet corn. You can also throw in diced bell peppers or jicama for extra snap and color.
Storage and Leftovers
Store the components separately if you're planning to eat this over a few days. Keep the grilled chicken, corn, beans, and chopped veggies in airtight containers in the fridge for up to three days. The lettuce should stay unwashed and whole until you're ready to assemble. Dress each portion individually so nothing gets soggy, and the salad will taste just as good on day two or three.
Serving Suggestions
This salad is hearty enough to stand alone, but it pairs beautifully with a side of cornbread or garlic toast if you want something to soak up the extra ranch. A cold beer or iced tea with lemon cuts through the richness and keeps the meal light. If you're serving a crowd, set up a salad bar with all the toppings in separate bowls so everyone can build their own.
- Add a sprinkle of smoked sea salt for an extra layer of flavor.
- Try swapping the ranch for a cilantro lime vinaigrette if you want something lighter.
- Leftovers make an amazing wrap filling the next day.
Save to Pinterest This salad has a way of making weeknight dinners feel a little special without any fuss. I hope it becomes one of those recipes you reach for when you want something vibrant, satisfying, and completely your own.
Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can prep the components in advance. Grill and slice the chicken, chop vegetables, and store separately in airtight containers for up to 2 days. Assemble and dress just before serving to keep the lettuce crisp and prevent sogginess.
- → What's the best way to grill chicken evenly?
Pound chicken breasts to uniform thickness (about ¾ inch) before grilling. This ensures even cooking and prevents dry edges. Use medium-high heat and avoid moving the chicken too often. Check internal temperature reaches 165°F for food safety.
- → How do I make this vegetarian?
Substitute grilled chicken with marinated tofu, tempeh, or grilled portobello mushrooms. Maintain the smoky flavor by brushing these alternatives with the same BBQ sauce and cooking over medium-high heat until charred.
- → Can I use store-bought grilled corn?
Absolutely. Use frozen corn kernels sautéed in a skillet with a touch of oil until golden, or canned corn kernels. While fresh grilled corn adds superior flavor and texture, these alternatives work well and save time.
- → What BBQ sauce works best?
Choose a BBQ sauce with a good balance of sweetness and smokiness. Hickory-smoked or mesquite varieties complement the charred corn and fresh vegetables beautifully. For gluten-free diets, verify the label or make your own with tomato paste, vinegar, and spices.
- → How can I modify the ranch dressing?
Mix ranch dressing with fresh lime juice and cilantro for brightness, or try chipotle-infused ranch for heat. You can also thin it with Greek yogurt for a lighter version while maintaining creaminess and flavor.