This BBQ Chicken Salad is like summer sunshine in a bowl. Smoky, juicy grilled chicken meets crisp romaine, sweet corn, creamy black beans, and a tangy BBQ ranch dressing—all topped off with crunchy tortilla strips and cilantro. It’s hearty, colorful, and so satisfying, you’ll want to make it all year round!
Why You’ll Love This Recipe
- Bold Flavors: The BBQ Chicken Salad combines smoky, sweet, and tangy notes for an absolutely unforgettable bite every time.
- Quick & Easy: This gorgeous salad comes together in only 25 minutes, making it perfect for lunch, dinner, or even meal prep.
- Better-for-You Comfort: All the flavors you crave from BBQ night, but with fresh veggies, protein, and a lighter ranch dressing.
- Customizable Perfection: You can tweak the toppings, heat levels, or dressings to make this salad exactly how you love it!
Ingredients You’ll Need
There’s nothing fussy about this BBQ Chicken Salad—each ingredient is essential and plays its own starring role, whether it’s for juicy chicken, crunch, creaminess, or a stunning pop of color. Here’s what you’ll need (and a few *don’t-skip!* tips):
- Boneless, Skinless Chicken Breasts: Pounded to an even 1/2-inch thickness, these grill up quickly and stay juicy—perfect for soaking up BBQ flavor.
- Extra-Virgin Olive Oil: Helps prevent sticking and gives the chicken golden char on the grill.
- Kosher Salt & Ground Black Pepper: To season the chicken simply before hitting it with barbecue sauce.
- Barbecue Sauce (homemade or store-bought): Adds smoky-sweet flavor to both the chicken and the dressing—use your favorite for a personal touch.
- Romaine Lettuce: Chopped for crisp, refreshing crunch as the salad base. Romaine holds up well under all those toppings.
- Cherry or Grape Tomatoes: Halved for bursts of juicy sweetness and vibrant color.
- Canned Low-Sodium Black Beans: Rinsed and drained, these add heartiness and earthy flavor.
- Canned Mexicorn: Drained—this corn and pepper medley brings pops of color and sweetness.
- Diced Red Onion: Adds sharp bite and gorgeous purple contrast. Soak slices in cold water for ten minutes to mellow if raw onion isn’t your thing.
- Crushed Tortilla Chips or Strips: For that craveable, salty crunch right on top—let no salad go un-crunchified!
- Fresh Cilantro: A sprinkle right before serving makes everything taste and look fresher.
- Light Ranch Dressing (Greek yogurt–based preferred): Creamy and tangy, it forms the base of the BBQ ranch dressing. The Greek yogurt variety brings extra protein and a subtle tang.
Variations
Don’t hesitate to make this BBQ Chicken Salad your own! It’s incredibly forgiving, so you can work with what you have, what you love, or whatever fits your dietary goals.
- Swap the Protein: Try shredded rotisserie chicken, cooked shrimp, or even BBQ tofu for a vegetarian spin—just toss it in barbecue sauce before adding.
- Add More Veggies: Diced bell peppers, avocado, sliced radishes, or shredded carrots offer even more freshness and crunch.
- Different Greens: If you prefer, use baby spinach, mixed greens, or even massaged kale as your base instead of romaine.
- Spice it Up: Add pickled jalapeños, a dash of hot sauce, or use a spicy barbecue sauce for some serious kick.
- Dairy-Free: Go for a dairy-free or vegan ranch-style dressing to make the salad fully plant-based.
How to Make BBQ Chicken Salad
Step 1: Grill and Glaze the Chicken
Start by preheating your grill to medium-high. Lightly brush both sides of the pounded chicken breast with olive oil and season generously with kosher salt and black pepper. Place the chicken on the grill and cook for about 4 minutes. Flip, brush the grilled side with barbecue sauce, then grill the second side for another 3–4 minutes until just cooked through. Remove from the grill, brush the unglazed side with more BBQ sauce, and let rest covered for 5 minutes before chopping into bite-sized pieces. The rest lets the juices redistribute, ensuring every bite is tender and full of smoky BBQ flavor.
Step 2: Mix Up the BBQ Ranch Dressing
In a small bowl or a measuring cup with a spout, simply stir together your prepared light ranch dressing with a spoonful of barbecue sauce. Taste for your perfect BBQ-to-ranch ratio—more BBQ for smokiness, more ranch for creaminess. This punchy dressing brings everything together!
Step 3: Build the Salad
In a large serving bowl, toss together the chopped romaine, halved cherry tomatoes, black beans, Mexicorn, and diced red onion. Add your warm, chopped BBQ chicken and drizzle with the BBQ ranch dressing. Toss gently until everything is lightly coated and each ingredient gets a little love from that dreamy dressing.
Step 4: Top & Serve
Just before serving, shower your BBQ Chicken Salad with crushed tortilla chips for texture and fresh cilantro for a bright pop. This final flourish takes the salad straight from everyday to special occasion in seconds!
Pro Tips for Making BBQ Chicken Salad
- Pound for Perfection: Take the time to pound your chicken breasts evenly—this not only guarantees juicy, even cooking but also faster grill time.
- Dressing Customization: Taste your BBQ ranch before tossing! If you love extra smoky flavor, add another swirl of barbecue sauce. Like it creamier? Don’t be shy with the ranch.
- Crisp Lettuce Trick: For ultra-crunchy romaine, soak washed, chopped lettuce in ice water for a few minutes, then spin dry before assembling your salad.
- Multi-Tasking Grill: Grill the chicken while prepping veggies and dressing, so your salad comes together swiftly and the chicken stays warm and juicy!
How to Serve BBQ Chicken Salad
Garnishes
A handful of crushed tortilla chips or strips on top adds irresistible crunch, while a sprinkle of freshly chopped cilantro wakes up every flavor. For a little extra color and zip, add pickled red onions or lime wedges on the side—these tiny touches really make it sing!
Side Dishes
This BBQ Chicken Salad is a meal in itself, but if you want to round things out, try serving it with warm cornbread, a cozy bowl of tortilla soup, or a simple fruit salad. For a more substantial spread, classic baked potatoes or grilled veggie skewers are fantastic too.
Creative Ways to Present
Serve the salad layered in mason jars for meal prep lunches on the go, or arrange as a self-serve salad bar with all the toppings in separate bowls for parties. You can even wrap the greens, chicken, and toppings in large tortillas for BBQ Chicken Salad wraps—always a hit at picnics and potlucks!
Make Ahead and Storage
Storing Leftovers
Leftover BBQ Chicken Salad will keep beautifully in an airtight container in the fridge for up to 3 days. For the best crunch, store the tortilla chips separately and add them just before serving. If packing for work or school, keep the dressing on the side to prevent sogginess.
Freezing
It’s best not to freeze BBQ Chicken Salad once assembled, as lettuce and tomatoes lose their texture when thawed. However, you can prep and freeze portions of cooked, BBQ-glazed chicken for quick future salads—just thaw and reheat gently.
Reheating
If you prefer warm BBQ chicken, simply microwave or gently heat the chopped chicken in a skillet before adding to the salad. The rest of the salad is best enjoyed cool and crisp, so only reheat the protein.
FAQs
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Can I use pre-cooked or rotisserie chicken for BBQ Chicken Salad?
Absolutely! Rotisserie chicken or any pre-cooked, shredded chicken works great—simply toss the chicken with plenty of barbecue sauce to infuse it with the smoky-sweet flavor before adding to your salad.
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What’s the best way to meal prep BBQ Chicken Salad?
To meal prep, store each component (lettuce, chicken, toppings, dressing, tortilla strips) in separate containers in the fridge. Assemble fresh each day, tossing just before eating, for maximum crunch and flavor.
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Can I make BBQ Chicken Salad without a grill?
Definitely! You can sear the chicken in a grill pan or skillet on the stovetop, or even bake in the oven. The important part is brushing on the barbecue sauce while the chicken cooks for that signature flavor.
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Is BBQ Chicken Salad gluten-free?
Yes, as long as you use a gluten-free barbecue sauce and gluten-free tortilla strips or chips, this recipe is naturally gluten-free. Always double check product labels to be safe!
Final Thoughts
If you love big, bold flavors and vibrant, fresh ingredients, this BBQ Chicken Salad needs a spot in your regular recipe rotation. It’s so easy, endlessly customizable, and always leaves everyone at the table smiling. Dive in—your taste buds are about to thank you!
Print
BBQ Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This BBQ Chicken Salad is a delightful mix of grilled chicken, fresh veggies, and a tangy BBQ ranch dressing. It’s a perfect meal for a quick and satisfying lunch or dinner.
Ingredients
For the BBQ Chicken Salad:
- 2 boneless, skinless chicken breasts, pounded 1/2 inch thick
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons homemade barbecue sauce or prepared store-bought sauce
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 cup canned low-sodium black beans, rinsed and drained
- 1/2 cup canned Mexicorn, drained
- 1/4 cup diced red onion
- Crushed tortilla chips or strips for serving
- Chopped fresh cilantro for serving
For the BBQ Ranch Dressing:
- 1/3 cup prepared light ranch dressing
- 1 tablespoon homemade barbecue sauce or prepared store-bought sauce
Instructions
- Preheat the grill: Heat the grill to medium-high. Brush chicken with oil, season with salt and pepper, grill each side for 4-5 minutes, brushing with barbecue sauce.
- Make the dressing: Combine ranch dressing and barbecue sauce in a bowl.
- Assemble the salad: In a large bowl, mix romaine, tomatoes, beans, Mexicorn, red onion, and chicken. Drizzle with dressing and toss to coat.
- Serve: Top with tortilla chips and cilantro. Enjoy!
Notes
- Refrigerate leftover salad in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
