Smoky BBQ Chicken Salad (Printable)

Smoky grilled chicken atop crisp greens with charred corn, black beans, and creamy ranch—a hearty, satisfying main course.

# 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 Base

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, optional
12 - 1 avocado, sliced, optional

→ Ranch Drizzle

13 - 1/3 cup gluten-free ranch dressing
14 - 1 tablespoon fresh cilantro, chopped, optional
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 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, rest for 5 minutes, then slice thinly.
03 - Brush corn with oil and grill until lightly charred, 2 to 3 minutes per side. Remove kernels from cob or use thawed frozen corn and sauté in skillet until golden.
04 - In large salad bowl, arrange chopped romaine. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if using.
05 - Arrange sliced BBQ chicken evenly over salad components.
06 - Mix gluten-free ranch dressing with lime juice and fresh cilantro if using.
07 - Drizzle dressing over salad just before serving. Toss lightly if desired and serve immediately.

# Expert Tips:

01 -
  • The smoky BBQ chicken gives you all the flavor of a cookout without the commitment of lighting charcoal.
  • Every bite has texture: crisp lettuce, sweet corn, creamy avocado, and tangy ranch that ties it all together.
  • It's filling enough to be dinner but light enough that you won't feel weighed down on a warm evening.
  • You can prep the chicken and corn ahead, then assemble the salad in minutes when hunger strikes.
02 -
  • Don't brush the BBQ sauce on the chicken too early or it will burn and turn bitter—wait until the last minute of grilling.
  • Let the chicken rest before slicing or all the juices will run out and you'll end up with dry, sad pieces.
  • Rinse the black beans thoroughly or they'll make the salad cloudy and starchy.
  • Slice the avocado right before serving or it will brown and look unappetizing.
03 -
  • Grill extra chicken and corn—they're perfect for quick lunches or grain bowls later in the week.
  • Use a meat thermometer to check the chicken so you never have to guess if it's done.
  • Toss the salad gently with tongs instead of a spoon to keep the ingredients from getting bruised or mushy.
  • If you don't have a grill, a hot cast iron skillet works just as well for getting those char marks on the chicken and corn.
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