BBQ Chicken Salad with Ranch

The smell of charred corn and sweet smoke always takes me back to late summer evenings when dinner needed to be quick but still feel like an occasion. I had leftover BBQ sauce, a grill still warm from burgers, and a fridge full of produce begging to be used. What started as improvisation turned into one of those meals everyone actually gets excited about. It's messy, colorful, and somehow tastes better when you're standing at the counter assembling it with your hands.

I made this for a friend who claimed she didn't like salads, and she went back for seconds without saying a word. Watching her pile on extra corn and chicken, then drag a tortilla chip through the ranch pooled at the bottom of her bowl, I realized this wasn't really a salad in the diet sense. It was dinner that happened to have greens in it. She asked for the recipe by text before she even left.

Ingredients

• Boneless, skinless chicken breasts: They stay juicy on the grill if you don't overcook them, and slicing them thin makes every bite feel more generous.
• BBQ sauce: Use one that's thick and a little sweet so it clings to the chicken and caramelizes without burning.
• Olive oil: A light coating before grilling keeps the chicken from sticking and helps the paprika bloom.
• Smoked paprika: This adds a layer of depth that makes the chicken taste like it spent hours in a smoker.
• Romaine lettuce: Crunchy enough to hold up under all the toppings and sturdy enough not to wilt immediately.
• Grilled corn kernels: Fresh corn gets sweet and nutty when charred, but frozen works if you sauté it hot and fast.
• Black beans: Rinsing them well gets rid of that canned taste and keeps the salad from feeling too heavy.
• Cherry tomatoes: Halving them releases their juice, which mixes with the dressing and creates little pockets of brightness.
• Red onion: Sliced thin, it adds bite without overpowering, especially if you soak it in cold water for a minute first.
• Cheddar or Monterey Jack cheese: Optional, but the sharpness cuts through the sweetness of the BBQ sauce beautifully.
• Avocado: Creamy and rich, it balances the acidity and makes the whole thing feel more indulgent.
• Ranch dressing: The base of the drizzle, it ties everything together with tangy creaminess.
• Fresh cilantro: Just a little brightens the ranch and makes it taste homemade even when it's not.
• Fresh lime juice: A squeeze wakes up the ranch and keeps the salad from tasting flat.

Instructions

Get the grill ready:

Preheat your grill or grill pan to medium high heat so it's hot enough to sear without sticking. A well heated surface gives you those caramelized edges that make grilled chicken worth the effort.

Season and grill the chicken:

Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper, then grill for 5 to 6 minutes per side until the internal temperature hits 165 degrees. Brush BBQ sauce on both sides in the last minute so it glazes without burning, then let the chicken rest for 5 minutes before slicing thinly.

Char the corn:

Brush the corn with a little oil and grill until you see golden char marks, about 2 to 3 minutes per side. Slice the kernels off the cob, or if you're using frozen corn, sauté it in a hot skillet until it picks up some color.

Build the salad base:

Arrange the chopped romaine in a large bowl and top it evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if you're using them. Keep the layers loose so every forkful has variety.

Add the chicken:

Lay the sliced BBQ chicken across the top in a way that looks inviting and lets everyone see what they're getting. It should look abundant, not stingy.

Mix the ranch drizzle:

Stir together ranch dressing, lime juice, and chopped cilantro if you like it, then drizzle it over the salad just before serving. The lime juice keeps it bright and stops the richness from feeling too heavy.

Toss and serve:

Give the salad a gentle toss if you want everything mixed, or serve it as is and let people dig in. Either way, it's best eaten right away while the lettuce is still crisp.

Save

There was a night I made this for a casual dinner and someone said it tasted like a restaurant dish but without the guilt. That stuck with me because it's true, this salad doesn't try to trick you into thinking you're eating healthy. It just happens to be colorful, balanced, and satisfying all at once. It became the thing I'd make when I wanted to feel like I had my life together without spending an hour in the kitchen.

Making It Your Own

If you want 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. I've also tried it with smoky chipotle ranch instead of plain, and the extra heat made it feel more complex without changing much. You can prep the chicken and corn a day ahead and keep them in the fridge, then just assemble everything cold or at room temperature when you're ready.

What to Serve It With

This salad is filling enough to stand alone, but if you're feeding a crowd, set out a basket of cornbread or warm flour tortillas on the side. A pitcher of iced tea or a light beer works well, something that won't compete with the smoky sweetness. I've served it at potlucks where people expected a side dish and it ended up being the main event, so plan accordingly if you're bringing it somewhere.

Storing and Reheating

Keep the components separate if you're making it ahead. Store the chicken, corn, and beans in one container, the lettuce and tomatoes in another, and the dressing in a small jar. Assembled salad will last about a day in the fridge, but the lettuce loses its crispness fast. If you have leftovers, the chicken and toppings make a great filling for wraps or quesadillas the next day.

• Don't dress the salad until right before serving or it turns limp and watery.
• Grilled chicken keeps for up to three days in the fridge and reheats well in a skillet.
• Freeze extra BBQ sauce in ice cube trays so you always have some on hand for quick dinners.

Save

This salad has become one of those reliable weeknight wins that never feels boring. It's quick, colorful, and always disappears faster than I expect.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can prep all components separately up to 4 hours ahead. Keep the grilled chicken and dressing covered in the refrigerator. Assemble the salad just before serving to maintain crispness.

→ What's the best way to grill the corn?

Brush corn with oil and grill directly on the grates for 2-3 minutes per side until lightly charred. For easier handling, leave the husks on and soak in water first. You can also use thawed frozen corn sautéed in a skillet.

→ How do I know when the chicken is fully cooked?

Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C). The thickest part should show no pink inside. Always let it rest for 5 minutes after grilling before slicing.

→ Can I make this gluten-free?

Absolutely. Use certified gluten-free BBQ sauce and gluten-free ranch dressing. All fresh ingredients are naturally gluten-free. Always check packaged product labels for hidden gluten.

→ What are good substitutions for the chicken?

Grilled tofu, tempeh, shrimp, or turkey work wonderfully. You can also use grilled steak sliced thin or leftover rotisserie chicken for quick assembly.

→ How can I add more flavor to the ranch dressing?

Mix in fresh cilantro, lime juice, chipotle peppers for heat, or a touch of cumin for depth. You can also swap in a smoky ranch variety or make a yogurt-based dressing for lighter richness.