BBQ Chicken Salad with Ranch (Printable version)

Smoky BBQ chicken atop crisp romaine with grilled corn, black beans, and creamy ranch. A vibrant, satisfying main dish.

# Ingredient list:

→ 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 Base

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

# Step-by-step guide:

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. Brush both sides generously with BBQ sauce during final minute. 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 sauté thawed frozen corn in skillet until golden.
04 - In large salad bowl, arrange chopped romaine. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado.
05 - Arrange sliced BBQ chicken on top of prepared salad.
06 - Mix ranch dressing with lime juice and cilantro. Drizzle over salad just before serving.
07 - Toss lightly if desired and serve immediately.

# Expert tips:

01 -
  • It feels indulgent but keeps you energized, not sluggish.
  • Every bite has a little smoke, crunch, and creaminess all at once.
  • You can prep most of it ahead and toss it together in minutes.
  • It works hot off the grill or with cold leftovers from the fridge.
02 -
  • Rest the chicken after grilling or all the juices will run out onto your cutting board and leave the meat dry.
  • Don't dress the salad until you're ready to eat, or the lettuce will get soggy and sad within minutes.
  • If your corn isn't charring, your heat isn't high enough, so crank it up and let it get some color.
03 -
  • Grill extra chicken and corn at once so you can make this salad twice in one week without firing up the grill again.
  • Use a meat thermometer to check for 165 degrees, guessing by time alone is how you end up with rubbery or undercooked chicken.
  • A squeeze of lime over the whole bowl right before serving brightens everything and makes the flavors pop.
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