BBQ Chicken Salad with Ranch (Printable)

Smoky BBQ chicken atop crisp romaine with grilled corn, black beans, and creamy ranch drizzle—a vibrant, hearty meal.

# What You'll Need:

→ BBQ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup BBQ sauce
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, optional
12 - 1 avocado, sliced, optional

→ Ranch Drizzle

13 - 1/3 cup ranch dressing
14 - 1 tablespoon fresh cilantro, chopped, optional
15 - 1 to 2 teaspoons fresh lime juice

# How to Cook:

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

# Expert Advice:

01 -
  • It feels like summer cookout food without the heaviness, filling you up with real texture and flavor instead of regret.
  • Everything can be prepped ahead and tossed together in minutes, making weeknight dinners feel less like a chore.
  • The mix of smoky, creamy, tangy, and fresh hits every craving at once.
  • Leftovers actually get better as the flavors soak into the lettuce and beans overnight.
02 -
  • Don't add the ranch until you're ready to eat or the lettuce will get soggy and sad within minutes.
  • Resting the chicken after grilling keeps the juices inside instead of spilling all over your cutting board.
  • If your grill isn't hot enough, the BBQ sauce will steam instead of caramelize and you'll lose that sticky glaze.
  • Rinsing the red onion under cold water for 30 seconds mellows the sharpness without losing the crunch.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook at the same rate and stay juicy.
  • Toss the romaine with a tiny pinch of salt before adding toppings to wake up its flavor.
  • Use a cast iron grill pan if you don't have an outdoor grill, it gives you the char without the hassle.
  • Add the avocado last so it doesn't brown while you're plating everything else.
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