Save Pin The grill was still warm from lunch when I threw together this salad on a whim, using leftover chicken I'd brushed with BBQ sauce at the last second. What started as a way to use up produce turned into something my friends now request by name. The contrast of smoky, sweet chicken against cool, crunchy greens felt like summer in a bowl, and I've been making it ever since.
I made this for a backyard gathering once, doubling the recipe and letting everyone build their own bowls. Watching people pile on extra corn and drizzle ranch with abandon reminded me why I love flexible recipes. One friend asked if I'd opened a secret lunch spot, and I just laughed and handed her the tongs.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly on the grill and soak up BBQ sauce beautifully, just don't overcook or they'll dry out.
- BBQ sauce: The backbone of flavor here, choose one with good smokiness and a touch of sweetness, and make sure it's gluten-free if needed.
- Olive oil: Helps the chicken get a nice sear and prevents sticking on the grill grates.
- Smoked paprika: Adds an extra layer of smokiness that makes the chicken taste like it's been grilling for hours.
- Romaine lettuce: Sturdy enough to hold all the toppings without wilting immediately, and it has a satisfying crunch.
- Grilled corn kernels: Charring corn brings out its natural sweetness and adds a slightly smoky note that ties the salad together.
- Black beans: They add protein and a creamy texture that balances the crisp vegetables.
- Cherry tomatoes: Bursts of juicy sweetness that cut through the richness of the ranch and cheese.
- Red onion: Thinly sliced so it adds sharpness without overpowering, and it looks pretty too.
- Cheddar or Monterey Jack cheese: Melts slightly from the warm chicken and adds a salty, creamy element.
- Avocado: Optional but highly recommended for its buttery richness that cools down the BBQ heat.
- Ranch dressing: The creamy drizzle that brings everything together, and a squeeze of lime makes it taste fresher.
- Fresh cilantro: Brightens up the ranch and adds a pop of color and herbal flavor.
- Lime juice: A little acidity wakes up the whole salad and keeps it from feeling too heavy.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat so it's hot enough to sear the chicken without burning. A properly heated surface means better flavor and those gorgeous grill marks.
- 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 both sides generously with BBQ sauce in the last minute, let it rest for 5 minutes, then slice thinly so every piece is tender and juicy.
- Char the corn:
- Brush corn with a little oil and grill until lightly charred, about 2 to 3 minutes per side, then cut the kernels off the cob. If you're using frozen corn, just sauté it in a skillet until it gets some golden color.
- Build the salad base:
- Arrange the chopped romaine in a large salad bowl and top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if you're using it. Layer everything so it looks appealing and each person gets a bit of everything.
- Add the chicken:
- Arrange the sliced BBQ chicken on top of the salad, fanning it out so it's the star of the show.
- Mix the ranch drizzle:
- Stir together ranch dressing, lime juice, and chopped cilantro if you like it, then drizzle over the salad just before serving. The lime juice keeps it from tasting too heavy and adds a bright kick.
- Toss and serve:
- Toss lightly if you want everything mixed, or let people dive in as is and enjoy immediately while the chicken is still warm.
Save Pin The first time I served this, my neighbor asked for the recipe before she even finished her bowl. She later told me she'd made it three times in two weeks, and I felt that quiet pride you get when something simple turns into someone else's go to meal.
Making It Your Own
I've swapped the chicken for grilled tofu when cooking for vegetarian friends, and it soaks up the BBQ sauce just as well. You could also try grilled shrimp or even pulled pork if you have leftovers. The base is flexible enough to handle whatever protein you're in the mood for.
Storing and Serving Later
If you're meal prepping, keep the components separate in the fridge and assemble right before eating so the lettuce stays crisp. The chicken and corn hold up well for a few days, and the ranch drizzle can be made ahead and stored in a small jar. Just give it a shake before drizzling.
Extra Touches That Make a Difference
I've learned that a handful of crushed tortilla chips on top adds the perfect crunch, and a pinch of smoked sea salt over the avocado makes it taste even richer. If you like heat, try a smoky chipotle ranch instead of plain, it takes the whole thing up a notch.
- Add a squeeze of fresh lime over the finished salad for extra brightness.
- Use a mix of colored cherry tomatoes for a prettier presentation.
- Toast some pepitas and sprinkle them on top for added crunch and nutrition.
Save Pin This salad has become my answer to what's for dinner when I want something that feels special but doesn't require much effort. I hope it becomes one of your easy favorites too.
Recipe FAQs
- → Can I use a stovetop instead of a grill?
Absolutely. Use a grill pan or skillet over medium-high heat for the chicken and corn. You'll still achieve nice browning and char without an outdoor grill.
- → How do I keep the salad fresh if making ahead?
Prepare components separately and refrigerate. Assemble the salad just before serving to keep the lettuce crisp. Store the ranch drizzle in a separate container and add it right before eating.
- → What's a good vegetarian substitute for the chicken?
Grilled tofu or tempeh work wonderfully. Press them first to remove excess moisture, then season and cook the same way as chicken for a satisfying protein-rich swap.
- → Can I make this gluten-free?
Yes. Simply use certified gluten-free BBQ sauce and ranch dressing. All other ingredients are naturally gluten-free. Always check packaged labels to confirm no cross-contamination.
- → How should I store leftover salad?
Keep components separate in airtight containers for up to 2 days. Store dressing separately and assemble fresh portions as needed to maintain texture and freshness.
- → What pairs well with this salad?
Serve with crusty bread, cornbread, or tortilla chips for added crunch. A cold beverage like lemonade or iced tea complements the smoky, tangy flavors perfectly.