BBQ Chicken Salad with Ranch (Print View)

Smoky BBQ chicken atop crisp romaine with grilled corn, black beans, and creamy ranch drizzle. Hearty and satisfying in 40 minutes.

# What You'll 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 gluten-free ranch dressing
14 - 1 tablespoon fresh cilantro, chopped
15 - 1 to 2 teaspoons fresh lime juice

# Step-by-Step Directions:

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. During final minute, brush both sides generously with BBQ sauce. Remove from heat and rest for 5 minutes, then slice thinly.
03 - Brush corn with light coat of oil and grill until lightly charred, 2 to 3 minutes per side. Remove kernels from cob or use thawed frozen corn sautéed in skillet until golden.
04 - In large salad bowl, arrange chopped romaine lettuce as foundation. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado slices.
05 - Arrange sliced BBQ chicken over prepared salad components.
06 - Combine ranch dressing with lime juice and fresh cilantro. Mix until well incorporated.
07 - Drizzle prepared ranch mixture over salad just before serving. Toss lightly if desired and serve immediately.

# Expert Suggestions:

01 -
  • Everything comes together in under an hour, but it tastes like you spent all afternoon preparing.
  • The combination of textures keeps every bite interesting, from charred corn to creamy avocado.
  • It's hearty enough to be dinner but light enough that you won't feel weighed down.
  • You can prep components ahead and assemble right before serving.
02 -
  • Don't brush the BBQ sauce on too early or it will burn on the grill, wait until the last minute for a sticky, caramelized finish.
  • Let the chicken rest after grilling so the juices redistribute and every slice stays moist.
  • If your corn is watery, pat it dry after cutting it off the cob so it doesn't make the salad soggy.
03 -
  • Grill extra chicken and corn so you can make this salad again later in the week without any extra work.
  • If your grill isn't available, a cast iron grill pan on the stove gets the job done just as well.
  • Taste the ranch drizzle before serving and adjust the lime juice to your liking, a little goes a long way.
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