BBQ Chicken Salad

What the heck is this?

So this is basically what happened when I was trying to eat healthier but couldn’t kick my BBQ cravings. It’s all the amazing flavors of a backyard BBQ chicken feast, but tossed onto a salad so you can feel slightly less guilty. We’re talking juicy BBQ chicken, crunchy veggies, creamy avocado, a little cheese action, some crunchy tortilla strips, and a ridiculously good BBQ ranch dressing that I could honestly drink straight. It’s the kind of salad that makes people who “don’t do salads” suddenly become salad people.

Why You’ll Love This Recipe

I’m not even exaggerating when I say this salad has converted multiple friends who swear they hate salads:

• It’s a full-on meal, not some sad side salad that leaves you hunting for snacks an hour later.
• The combo of warm BBQ chicken and cool, crisp veggies is seriously addictive.
• That moment when the BBQ sauce mixes with the ranch dressing? Pure magic.
• It’s customizable as heck (add more stuff, take away what you don’t like).
• You can prep most components ahead of time for super-quick assembly.
• It’s basically a socially acceptable way to eat BBQ chicken with your hands (okay, you still need a fork, but still).
• It actually tastes BETTER than most restaurant versions that’ll cost you $18.

The Good Stuff You’ll Need

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1-1.5 lbs – or use thighs if you’re smart)
• 2 tablespoons olive oil
• Salt and pepper (be generous)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (trust me on this one)
• 1/2 cup of your favorite BBQ sauce, plus more for drizzling (I like the slightly sweet & smoky kind)

For the Salad:

• 1 large head romaine lettuce, chopped (or a bag of pre-washed if you’re lazy like me sometimes)
• 1 cup cherry tomatoes, halved (the multi-colored ones look fancy if you’re trying to impress)
• 1 cup corn kernels (fresh off the cob is amazing, but frozen works fine – just thaw it first)
• 1 can black beans, rinsed and drained (about 15 oz)
• 1 red onion, thinly sliced (soak in ice water for 10 minutes if you hate that raw onion bite)
• 1 large avocado, diced (or 2, because avocado)
• 1/2 cup shredded cheddar or Mexican-blend cheese
• 1/3 cup fresh cilantro, roughly chopped (skip if you’re in the “tastes like soap” camp)
• 1 cup crushed tortilla chips or those crunchy tortilla strip things

For the BBQ Ranch Dressing:

• 1/2 cup ranch dressing (homemade is amazing, but the refrigerated bottle kind works too)
• 2-3 tablespoons BBQ sauce (same one you used for the chicken)
• 1 tablespoon lime juice (from an actual lime, not that bottle stuff)
• 1/2 teaspoon chipotle powder or hot sauce (optional, for a kick)

PIN IT

Let’s Do This

Cook That Chicken (15 minutes):

1. Pat your chicken dry with paper towels. This might seem silly but it’s the key to getting that nice caramelized exterior instead of sad, steamed chicken.
2. Mix the olive oil, salt, pepper, garlic powder, and smoked paprika. Rub it all over your chicken like you’re giving it a spa treatment.
3. Heat a skillet over medium-high heat until it’s pretty hot. Slap that chicken in there and DON’T TOUCH IT for at least 5-6 minutes. Seriously. No poking, no moving. Let it do its thing.
4. Flip it once (it should have a gorgeous golden crust), and cook another 5-6 minutes until the internal temp hits about 160°F.
5. Brush the BBQ sauce all over both sides, turn the heat down to low, and let it caramelize for another minute or two until the chicken reaches 165°F.
6. Take it off the heat and let it rest for at least 5 minutes before slicing. This is non-negotiable unless you want all those juices running all over your cutting board instead of staying in the chicken where they belong.
7. Slice the chicken against the grain into strips. Drizzle with a little extra BBQ sauce because why not?

Assemble the Salad (10 minutes):

1. Throw your lettuce into a big ol’ bowl. I mean BIG. Salads always need more room than you think.
2. Arrange the tomatoes, corn, black beans, red onion, avocado, cheese, and cilantro over the top. You can mix it all together, but I like to create little sections of each ingredient because it looks pretty and lets people pick around anything they don’t like.
3. Add your sliced BBQ chicken on top like it’s the star of the show (because it is).
4. Scatter the tortilla strips over everything.

Make the Dressing (2 minutes):

1. Whisk together the ranch dressing, BBQ sauce, lime juice, and chipotle powder if using. Taste it and adjust to your preference. Want it more BBQ-y? Add more BBQ sauce. More tangy? More lime.
2. Either drizzle the dressing over the whole salad just before serving, or serve it on the side so people can add as much or little as they want.

Serving Suggestions

• Make it a build-your-own situation for parties. Set out all the components and let people create their own perfect plate.
• Add some sliced jalapeños on top for heat lovers.
• Warm up some flour tortillas and suddenly it’s a BBQ chicken salad wrap!
• This is PERFECT for meal prep – just keep the dressing separate until ready to eat.
• Cold beer. That’s not really a serving suggestion but more of a mandatory accompaniment.
• If you’re feeling fancy, grill some lime halves and serve them on the side for squeezing. The warm, caramelized lime juice is next-level amazing.

Switch It Up

Got the basics down but want to get creative? Try these twists:

• Grilled Version: Instead of pan-cooking, throw the chicken on the grill for that smoky charred flavor.
• Southwest Style: Add diced bell peppers, pickled jalapeños, and swap the ranch for a lime-cilantro dressing.
• BBQ Pulled Pork Salad: Substitute pulled pork for the chicken. Using leftover pulled pork from yesterday’s dinner is basically meal prep genius.
• Vegetarian Option: Replace the chicken with grilled portobello mushrooms brushed with BBQ sauce.
• Tex-Mex Upgrade: Add a scoop of guacamole and some pico de gallo on top.
• Summer Corn Kick: Char your corn kernels in a hot skillet or grill before adding them to the salad – game changer!

Leftover Magic

• Store individual components separately – chicken in one container, veggies in another, dressing in a jar. They’ll last 3-4 days in the fridge.
• The dressed salad will get soggy after a few hours, so only dress what you’re eating right away.
• Leftover BBQ chicken is amazing in quesadillas the next day.
• If your avocado is starting to brown (the worst!), mash it with some lime juice and salt to make a quick guacamole for the next day’s salad.
• Those tortilla strips will get soggy in the fridge, so keep them separate and add fresh ones to each serving.

PIN IT

Questions People Actually Ask

Q: Can I make this with rotisserie chicken to save time?
A: Heck yes! Just shred it and toss with some BBQ sauce and a tiny sprinkle of smoked paprika to fake that “I totally made this from scratch” flavor.

Q: I’m not a fan of ranch. What else can I use?
A: Mix BBQ sauce with a little mayo, lime juice, and honey for a creamy BBQ dressing. Or go with a simple honey-lime vinaigrette if you want something lighter.

Q: How do I make this keto/low-carb?
A: Skip the tortilla strips and beans, use a sugar-free BBQ sauce, and make sure your ranch doesn’t have hidden carbs. Add extra avocado to make it more filling.

Q: My chicken always comes out dry. What am I doing wrong?
A: You’re probably overcooking it! Get yourself a meat thermometer (seriously, they’re cheap) and pull the chicken off at 165°F. Also, let it REST before cutting. And chicken thighs are more forgiving than breasts if you tend to overcook.

Q: Can I prep this for work lunches?
A: Definitely! Use mason jars – put dressing at the bottom, then hardy ingredients (chicken, beans, corn), then delicate stuff (lettuce, chips) on top. Invert onto a plate when ready to eat. Keep avocado separate and add just before eating.

Q: My kids hate salad but love BBQ chicken. How do I convert them?
A: Deconstruct it! Put small piles of each ingredient on their plate and some BBQ sauce for dipping. Call it a “snack plate” instead of salad. Works every time.

Print