BBQ Chicken Salad with Ranch (Printable Version)

Smoky BBQ chicken atop crisp romaine with grilled corn, black beans, and creamy ranch—a flavorful, satisfying main dish.

# Needed Ingredients:

→ 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, optional
12 - 1 avocado, sliced, optional

→ Ranch Drizzle

13 - 1/3 cup ranch dressing, gluten-free
14 - 1 tablespoon fresh cilantro, chopped, optional
15 - 1 to 2 teaspoons fresh lime juice

# Preparation 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. Brush both sides generously with BBQ sauce in the final minute. Remove from heat, rest for 5 minutes, then slice thinly.
03 - Brush corn with a little oil and grill until lightly charred, 2 to 3 minutes per side. Remove kernels from cob or use thawed frozen corn sautéed in a skillet until golden.
04 - In a large salad bowl, arrange chopped romaine as the base layer. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if using.
05 - Arrange sliced BBQ chicken on top of the salad components.
06 - Mix ranch dressing with lime juice and cilantro if using.
07 - Drizzle dressing over the salad just before serving. Toss lightly if desired and serve immediately.

# Expert Advice:

01 -
  • It feels indulgent but keeps you light, like you made a smart choice without trying.
  • Everything can be prepped ahead, and the assembly takes less time than ordering takeout.
  • The smoky sweetness of the chicken plays off the creamy ranch in a way that makes every bite different.
02 -
  • Let the chicken rest after grilling, cutting it too soon and all the juice runs out onto the cutting board instead of staying in the meat.
  • Dress the salad right before serving, soggy lettuce is the enemy and ranch turns everything limp if it sits too long.
03 -
  • Grill the chicken over direct heat but move it to indirect if it's browning too fast, this keeps it juicy inside while the outside gets that char.
  • Warm your BBQ sauce slightly before brushing it on, it spreads easier and caramelizes better on the grill.
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