This BBQ chicken salad is a summer-inspired recipe with crisp romaine tossed in a creamy barbecue ranch dressing, then topped with a colorful mix of black beans, corn, and sweet tomatoes.

Table of Contents

1. Chicken selection
2. Cook the chicken
3. Make the dressing
4. Lettuce selection
5. Add salad toppings
6. Serve this with
7. FAQ
8. BBQ Chicken Salad Recipe

This easy BBQ chicken salad is the perfect entree for lunch or a light dinner. The good news is that you don’t have to wait for summer to fire up the grill as you can enjoy this meal all year. If you like this recipe and crave more hearty low-carb meals, give my cobb salad or grilled chicken and strawberry salad a try.

You can’t have a BBQ chicken salad without lean slices of chicken breast, black beans, and cheddar cheese. Plus, the juicy, ripe tomatoes and sweet corn make each serving pop with color. I’m a big fan of adding crunch to a salad, so if it’s not my homemade croutons, then another quick option is to crumble salty corn chips on top.

Chicken selection

Boneless skinless chicken breast is the best choice for a lean protein option. Simply season with salt and pepper. If desired, add a dry rub similar to my grilled barbecue chicken, which uses paprika, onion, and garlic powder. Otherwise, try basting the meat with barbecue sauce while grilling, or lightly coat it before serving for extra flavor. 

I use about 8-ounce pieces to prevent the meat from drying out. I recommend pounding the chicken to ½ inch thick for even cooking. Alternatively, slice in half into cutlets for very thick pieces. For a quicker option, use leftover rotisserie chicken. Just shred or chop it up.

Cook the chicken

Grab a grill pan, cast iron skillet, nonstick, or stainless steel pan for a year-round stovetop option. Or you can grill the chicken and add a smoky flavor when the weather’s warm. For a golden surface, sear the chicken in hot olive oil, pressing down initially to give good contact with the pan. 

Let the crust develop, then give it a flip when about 50% cooked through. The process takes about 5 to 8 minutes per side. The internal temperature should register between 160 to 165ºF (71 to 74ºC). Let the chicken rest for 10 minutes before slicing or cutting cubes into bite-sized pieces. I like to enjoy the chicken a little warm or chilled.

Make the dressing

For simple creamy and tangy dressing, all you need is two ingredients. I like to make a batch of homemade barbecue sauce which is perfect for this recipe, and ranch dressing adds a rich, savory element. I find a ratio of 2 parts ranch to 1 part barbecue sauce works well. Mix it up, and it’s ready to toss or drizzle.

Lettuce selection

Sturdy and crisp romaine lettuce hearts are my top choice. It’s still refreshing when coated with the dressing and doesn’t wilt down too much. Slice them ½-inch thick, so it’s easier to mix with the toppings and eat. Did you know you can grill the romaine for a charred flavor? 

Alternatively, you can use other types of lettuce, like a spring mix or baby spinach. Lightly dress the salad with about ¼ cup of dressing, then serve the rest on the side to drizzle more later.

Add salad toppings

I’m a fan of adding a healthy and colorful mix of protein and fiber-rich toppings. Canned black beans are a convenient option versus making them on the stove top. Sweet and crisp corn kernels add a summery ingredient to the mix. Grill corn on the cob, then cut off the kernels when it’s peak season, or canned and even defrosted frozen works well too. 

Cherry tomatoes are juicy and sweet, balancing the savory flavor of the chicken. Freshly diced red onions add an earthy allium flavor or pickling slices for a tangy taste. Garnish with cheddar cheese. Monterey Jack, blue cheese, queso fresco, and feta are delicious too!

Serve this with

FAQ