Save The smell of charred corn and sweet BBQ sauce hit me all at once on a Tuesday night when I had no plan and a fridge full of odds and ends. I tossed chicken on the grill pan, brushed it with sauce, and started piling everything I had onto a bed of romaine. What started as improvisation turned into something my family asks for by name. Now it's my go-to when I want something filling, colorful, and done in under an hour.
I made this for a summer cookout once and watched people go back for seconds before I even sat down. The smokiness from the grill, the pop of the corn, the creaminess of the ranch, it all just worked. One friend asked if I catered it. I laughed and told her it took me less time than ordering takeout.
Ingredients
- Boneless, skinless chicken breasts: These grill fast and soak up BBQ sauce beautifully, just don't overcook them or they'll dry out.
- BBQ sauce: Use your favorite brand or homemade, the sauce is what gives this salad its signature smoky sweetness.
- Smoked paprika: A little goes a long way and adds depth without extra heat.
- Romaine lettuce: Sturdy enough to hold all the toppings and stays crisp even with dressing.
- Grilled corn kernels: Fresh off the cob is best, but frozen works in a pinch if you char it in a hot skillet.
- Black beans: Rinse them well to get rid of the canned taste, they add protein and heartiness.
- Cherry tomatoes: Sweet, juicy, and they don't water down the salad like larger tomatoes can.
- Red onion: Slice it thin so it adds sharpness without overpowering the other flavors.
- Cheddar or Monterey Jack cheese: Optional but highly recommended for a creamy, melty contrast.
- Avocado: Adds richness and makes every forkful feel a little more indulgent.
- Ranch dressing: The creamy base that ties everything together, I like to spike mine with lime and cilantro.
- Fresh cilantro: Brightens the ranch and adds a fresh, herby note.
- Fresh lime juice: A squeeze or two wakes up the dressing and cuts through the richness.
Instructions
- Fire Up the Grill:
- Preheat your grill or grill pan to medium high heat so it's ready to sear the chicken and corn with those beautiful char marks. If you're using a grill pan indoors, crack a window, it gets smoky in the best way.
- 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. In the last minute, brush both sides generously with BBQ sauce, let it caramelize slightly, then rest the chicken for 5 minutes before slicing thinly.
- Char the Corn:
- Brush the corn with a little oil and grill until lightly charred, about 2 to 3 minutes per side, then slice the kernels off the cob. If you're using frozen corn, sauté it in a hot skillet until golden and slightly crisp.
- Build the Salad Base:
- Arrange the chopped romaine in a large salad bowl, then top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if using. Keep the layers visible so every scoop gets a little of everything.
- Add the BBQ Chicken:
- Arrange the sliced BBQ chicken on top of the salad in a fan or pile it in the center. The warm chicken wilts the lettuce just slightly and releases all that smoky flavor.
- Mix the Ranch Drizzle:
- Stir together ranch dressing, lime juice, and cilantro if using, then drizzle it over the salad just before serving. Don't overdress, you want to taste every component, not drown it.
- Toss and Serve:
- Toss lightly if you like everything mixed, or serve it composed so everyone can dig in their own way. Either way, serve it immediately while the chicken is still warm and the lettuce is crisp.
Save This salad became my answer to the question, what's for dinner, on nights when I wanted something fresh but filling. My kids love the sweetness of the BBQ sauce, my husband loves the char on the corn, and I love that it's colorful, quick, and actually fills us up. It's one of those rare dishes that makes everyone happy without any compromise.
Making It Your Own
I've swapped the chicken for grilled shrimp when I had it on hand, and I've used pulled rotisserie chicken when I was too tired to grill. You can also try grilled tofu or tempeh for a vegetarian version, just brush it with the same BBQ sauce and let it caramelize. The salad is forgiving and adaptable, so don't be afraid to use what you have.
Serving Suggestions
This salad is a meal on its own, but I've served it alongside cornbread or garlic bread for a crowd and it disappeared fast. If you want to stretch it further, add a side of tortilla chips for scooping or crunch. It also pairs beautifully with iced tea, lemonade, or a cold beer on a warm evening.
Storage and Leftovers
If you have leftovers, store the chicken, salad, and dressing separately in airtight containers in the fridge. The chicken and toppings will keep for up to 3 days, and you can reassemble individual servings as needed. The lettuce won't hold up once dressed, so always keep it separate until you're ready to eat.
- Reheat the chicken gently in a skillet or microwave before adding it back to the salad.
- Leftover corn and beans make a great base for a quick taco filling or grain bowl.
- If the avocado browns, just slice a fresh one, it only takes a minute and makes all the difference.
Save This salad has earned its spot in my regular rotation because it's fast, flexible, and always feels special. I hope it becomes one of your favorites too.
Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 2 days in advance and refrigerate it. Store separately from the salad components to prevent sogginess. Reheat gently or serve cold, depending on your preference.
- → What's the best way to char the corn?
Brush the corn lightly with oil and grill over medium-high heat for 2–3 minutes per side until lightly charred. For a quicker option, you can thaw frozen corn kernels and sauté them in a skillet with a touch of oil until golden and tender.
- → How do I keep the salad from getting soggy?
Assemble the salad just before serving, or drizzle the dressing lightly and toss just before eating. Keep the dressing separate and add it moments before serving for maximum crispness.
- → Is this gluten-free?
Yes, it can be completely gluten-free when you use certified gluten-free BBQ sauce and ranch dressing. Always check packaged ingredient labels to confirm, as some brands may contain hidden gluten.
- → What are good substitutions for chicken?
For a vegetarian option, substitute grilled tofu or tempeh, marinated and seasoned the same way. Both absorb the BBQ flavors beautifully and grill nicely with similar char marks as the chicken.
- → Can I add extra toppings?
Absolutely. Crushed tortilla chips add great crunch, diced cucumber provides freshness, and crispy bacon bits work wonderfully. Adjust based on your preferences and dietary needs.