BBQ Chicken Salad – Hearty and Delicious

BBQ chicken salad is the ultimate crowd-pleasing meal that transforms ordinary salad into a hearty, flavor-packed dinner the whole family will actually get excited about, combining smoky grilled chicken, sweet BBQ sauce, crunchy vegetables, and creamy ranch dressing in one spectacular bowl!

I created this recipe during a particularly hot summer when I wanted something fresh but substantial, and it’s been our go-to cookout and potluck dish ever since, always disappearing first at every gathering! Whether you’re meal-prepping for the week, feeding a hungry family, or bringing something to a party, this BBQ chicken salad delivers restaurant-quality flavor with simple supermarket ingredients.

Why You’ll Love This Recipe

• Complete Meal in a Bowl: Packed with protein, veggies, and satisfying toppings – no side dish needed!
• Make-Ahead Friendly: Prep all components ahead and assemble when ready – perfect for meal prep.
• Customizable: Easy to adjust ingredients based on preferences or what you have on hand.
• Crowd Favorite: Always the first dish to disappear at potlucks and parties!
• Summer Perfect: Refreshing and light yet filling enough for a complete dinner.

Equipment Needed

• Grill or grill pan
• Large mixing bowl
• Small bowl for dressing
• Sharp knife
• Cutting board
• Tongs

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Ingredients You’ll Need

For the Salad:

• 1 pound boneless skinless chicken breasts
• 6 cups romaine lettuce, chopped
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• ½ cup red onion, diced
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• ½ cup BBQ sauce (your favorite brand)
• 1 cup tortilla strips or crushed tortilla chips
• Fresh cilantro for garnish

For the Dressing:

• ½ cup ranch dressing
• 2 tablespoons BBQ sauce
• 1 tablespoon lime juice

Ingredient Notes

Chicken: Boneless, skinless chicken breasts grill quickly and stay lean. Chicken thighs create juicier, more flavorful results if you prefer dark meat. Rotisserie chicken works perfectly for even quicker prep.

BBQ Sauce: Use your favorite brand or homemade BBQ sauce. Sweet and tangy varieties work best. Keep extra on hand for those who want more BBQ flavor.

Lettuce: Romaine provides the best crunch and holds up well to dressing. Iceberg works but has less nutrition. Mixed greens create a more delicate salad.

Step-by-Step Instructions

Step 1: Prepare and Grill Chicken

Season chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes, then dice into bite-sized pieces.

Step 2: Toss Chicken with BBQ Sauce

Place diced grilled chicken in a bowl and toss with ½ cup BBQ sauce until evenly coated. The warm chicken absorbs the sauce beautifully creating maximum flavor.

Step 3: Prepare Salad Base

In large mixing bowl, combine chopped romaine, black beans, corn, cherry tomatoes, red onion, and shredded cheese. Toss gently to distribute ingredients evenly throughout.

Step 4: Make Dressing

In small bowl, whisk together ranch dressing, 2 tablespoons BBQ sauce, and lime juice until smooth. Taste and adjust seasoning as needed.

Step 5: Assemble and Serve

Top salad with BBQ chicken, diced avocado, and tortilla strips. Drizzle with BBQ ranch dressing and garnish with fresh cilantro. Serve immediately for best texture.

Pro Tips & Cooking Hacks

• Chicken Shortcut: Use rotisserie chicken to save 20 minutes prep time – just shred and toss with BBQ sauce!
• Prevent Soggy Salad: Keep dressing separate until ready to serve if meal prepping.
• Extra Smoky Flavor: Add ½ teaspoon smoked paprika to chicken before grilling.
• Crunch Factor: Add tortilla strips right before serving so they stay crispy.
• Batch Cooking: Grill extra chicken breasts and freeze for quick future salads.

Tips & Variations

Storage: Store components separately in airtight containers for up to 3 days. Assemble individual portions as needed to maintain freshness and texture.

Southwest Style: Add jalapeños, pepitas, and cotija cheese for spicier Southwest flair.

Lighter Version: Use grilled chicken without BBQ sauce, light ranch, and skip the cheese.

Serving Suggestions

Summer BBQ Side: Serve alongside grilled corn on the cob and watermelon slices for perfect cookout spread.

Taco Bar Style: Set up all ingredients in bowls and let everyone build their own salad.

With Cornbread: Serve with warm honey butter cornbread for comforting Southern-style dinner.

Common Mistakes

• Overdressing: Too much dressing makes salad soggy. Start with less – you can always add more!
• Adding Avocado Too Early: Avocado browns quickly. Add just before serving for best color.
• Forgetting to Rest Chicken: Cutting chicken immediately loses all the juices. Always rest 5 minutes.
• Wet Lettuce: Not drying lettuce creates watery salad. Spin or pat completely dry.

What to Serve With BBQ Chicken Salad

Garlic Bread: Warm, buttery garlic bread is perfect for scooping up any leftover dressing and beans.

Sweet Potato Fries: Crispy sweet potato fries add extra substance and complement the BBQ flavors.

Fresh Lemonade: Cold, tart lemonade cuts through the richness and refreshes your palate.

Frequently Asked Questions

Can I use a different protein?

Yes! Grilled shrimp, steak, or even crispy tofu work beautifully with these same flavors.

How long does this salad last?

Components last 3 days separately. Once dressed, eat within 1 day for best texture.

Can I make this vegetarian?

Absolutely! Replace chicken with grilled portobello mushrooms, extra beans, or crispy chickpeas.

What if I don’t have a grill?

Use a grill pan indoors, bake chicken at 400°F for 20-25 minutes, or use rotisserie chicken.

💬 Tried this recipe? Leave a comment and rating below! What’s your favorite BBQ chicken salad topping? I love hearing your creative additions!