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Delicious BBQ Chicken Salad with fresh vegetables and grilled chicken on a plate

BBQ Chicken Salad

A satisfying and delicious BBQ Chicken Salad that combines fresh ingredients with smoky grilled chicken and vibrant vegetables, perfect for summer meals or picnics.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts
  • 1/2 cup BBQ sauce, gluten-free
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
For the Salad
  • 8 cups romaine lettuce, chopped
  • 1 cup grilled corn kernels, fresh or thawed frozen
  • 1 cup canned black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup shredded cheddar or Monterey Jack cheese, optional
  • 1 avocado, sliced, optional
For the Dressing
  • 1/3 cup gluten-free ranch dressing
  • 1 to 2 teaspoons fresh lime juice
  • 1 tablespoon fresh cilantro, chopped, optional

Method
 

Preparation
  1. Preheat your grill or grill pan to medium-high heat.
  2. Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper.
  3. Grill the chicken for 5 to 6 minutes on each side until the internal temperature reaches 165°F. In the final minute, brush both sides generously with BBQ sauce. Remove from heat, let it rest for 5 minutes, then slice thinly.
  4. Brush the corn with oil and grill it until lightly charred, about 2 to 3 minutes on each side. If using frozen corn, heat it in a skillet until golden.
Assembly
  1. In a large salad bowl, arrange the chopped romaine lettuce and evenly distribute the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado across the top.
  2. Place the sliced BBQ chicken on top of the salad components.
  3. In a small bowl, whisk together the ranch dressing with lime juice and cilantro if using.
  4. Drizzle the dressing over the salad just before serving. Toss lightly if desired and serve immediately.

Notes

If you have leftovers, store the salad in an airtight container in the refrigerator. For the best taste, keep the dressing separate and add it just before serving. The salad is best eaten within 1 to 2 days. Marinate the chicken in BBQ sauce for a few hours before grilling for extra flavor.