Smoky BBQ Chicken Salad (Printable)

Smoky grilled chicken atop crisp romaine with grilled corn, black beans, and creamy ranch—a hearty, satisfying meal in 40 minutes.

# What You Need:

→ 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

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 ranch dressing, gluten-free
14 - 1 tablespoon fresh cilantro, chopped
15 - 1 to 2 teaspoons fresh lime juice

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill 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 and rest for 5 minutes, then slice thinly.
03 - Brush corn with oil and grill 2 to 3 minutes per side until lightly charred. Remove kernels from cob or use thawed frozen corn sautéed in a skillet until golden.
04 - In a large salad bowl, arrange chopped romaine lettuce as the foundation.
05 - Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado slices.
06 - Arrange sliced BBQ chicken on top of the salad.
07 - Mix ranch dressing with lime juice and cilantro. Drizzle over salad immediately before serving.
08 - Toss lightly if desired and serve immediately.

# Expert Suggestions:

01 -
  • It feels like a restaurant dish but comes together in your own kitchen with barely any fuss.
  • Every bite has texture, sweetness, smoke, and creaminess all at once.
  • You can prep the chicken and corn ahead and assemble it in minutes when hunger strikes.
  • It satisfies like a full meal without leaving you heavy or sluggish.
02 -
  • Rest the chicken after grilling or all the juices will run out when you slice it and the meat will be dry.
  • Don't add the dressing until you're ready to eat, soggy salad is the enemy of a good meal.
  • If you're making this ahead, keep the components separate and assemble right before serving.
03 -
  • Brush the BBQ sauce on in the last minute of grilling so it caramelizes without burning.
  • For extra crunch, top the finished salad with crushed tortilla chips or crispy fried onions.
  • Use a smoky chipotle ranch instead of regular ranch if you want a little heat and deeper flavor.
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