BBQ Chicken Salad Recipe with Grilled Corn

Why You’ll Love This Recipe

• Easy to customize. Use the vegetables, cheese, beans, and crunchy toppings you enjoy most. This salad is also a great choice for a build-your-own dinner.
• A satisfying healthy meal. With grilled chicken, romaine lettuce, avocado, corn, beans, and fresh vegetables, this BBQ ranch chicken salad is filling without feeling heavy.
• Quick to prepare. You can make it with freshly grilled chicken, baked chicken, leftover chicken, or store-bought rotisserie chicken when you need a fast meal.

Key Ingredients

• Chicken Breast – Grilled chicken is a great choice for this salad, but baked, air-fried, or leftover cooked chicken also works well. Plan on about 4-6 ounces of uncooked chicken per person.
• Cheese – Shredded pepper jack adds a little kick, but cheddar, Monterey Jack, or your favorite shredded cheese can be used instead.
• Bacon Bits – Homemade bacon bits add salty crunch. Slice bacon into small strips, cook until crisp, then drain on paper towels.
• Black Beans – Canned black beans are convenient. Rinse and drain them before adding to the salad.
• Black Olives – Sliced black olives add a mild, savory flavor and are easy to use straight from the can.
• Tomato – Diced tomato adds freshness, color, and juicy texture.
• Bell Peppers – Use any color bell pepper you like, or a mix for extra color.
• Avocado – Sliced avocado makes the salad creamy and satisfying. A light sprinkle of salt helps bring out its flavor.
• Tortilla Strips – These add crunch and a Tex-Mex style finish. Tortilla chips can also be used if you break them into bite-sized pieces.
• Corn – Fresh, frozen, or grilled corn all work. Cooking the corn with butter, garlic, and lime juice gives it extra flavor.
• Romaine Lettuce – Romaine is crisp, sturdy, and perfect for a loaded chicken salad.
• BBQ Ranch Dressing – A simple mix of ranch dressing and barbecue sauce creates a creamy, tangy dressing that ties everything together.

More Topping Ideas

• Red onions
• Green onions
• Baby spinach
• Pico de gallo
• Cucumbers
• Shelled edamame
• Guacamole
• Green peas
• Peanuts

How to Make BBQ Chicken Salad

1. Cook the corn. Melt the butter in a small saucepan over medium-high heat. Add the minced garlic and cook until golden brown, about 4 minutes. Stir in the corn and heat until warm. Remove from the heat, add the lime juice, and set aside.
2. Prepare the toppings. Chop the romaine, slice or dice the vegetables, cook the chicken if needed, and prepare the bacon, beans, avocado, cheese, and tortilla strips.
3. Make the BBQ ranch dressing. Stir together the ranch dressing and barbecue sauce. Taste and adjust with more barbecue sauce or ranch dressing if desired.
4. Assemble the salad. Add the romaine lettuce to a large serving bowl or platter. Top with chicken, corn, tomatoes, bell peppers, cheese, bacon bits, black beans, avocado, olives, and tortilla strips.
5. Serve. Drizzle the BBQ ranch dressing over the top just before serving, or serve the dressing on the side.

Recipe Tips and Tricks

• Serve the chicken slightly warm for the best flavor and texture. It should not be hot enough to wilt the lettuce.
• For an easy dinner, place each topping in a separate bowl and let everyone build their own BBQ chicken salad.
• Seasoning individual ingredients, such as the chicken, corn, avocado, and beans, makes the final salad taste more flavorful.
• If you do not want to grill, baked BBQ chicken breast is a great option.
• Rotisserie chicken is a quick shortcut when you need a fast lunch or weeknight dinner.
• Keep the dressing separate until serving if you are making this salad ahead of time.

Any cooked chicken will work in this BBQ Ranch Chicken Salad. Grilled chicken gives the salad a smoky flavor, but oven-baked chicken, leftover chicken, chicken tenders, or rotisserie chicken are all good options.

For extra juicy chicken, soak the chicken breasts in a simple brine made with about 1/4 cup salt dissolved in 1 quart of water. Let the chicken sit for about 30 minutes while you preheat the grill or oven. Remove it from the brine, brush both sides with olive oil, and cook as directed. After cooking, let the chicken rest for 5-10 minutes before slicing.

Yes. Letting chicken rest for 5-10 minutes after cooking gives the juices time to redistribute, helping the meat stay tender and juicy when sliced.

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