Description
This BBQ chicken salad recipe is a flavorful and satisfying meal packed with smoky grilled chicken, crisp romaine, juicy tomatoes, black beans, corn, avocado, and creamy ranch dressing. A quick and easy dinner or lunch option, it’s customizable, gluten-free friendly, and perfect for meal prep.
Ingredients
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1 pound boneless, skinless chicken breasts
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½ cup barbecue sauce, divided
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6 cups romaine lettuce, chopped
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1 cup cherry tomatoes, halved
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1 cup canned black beans, rinsed and drained
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1 cup corn kernels (fresh, canned, or thawed from frozen)
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½ cup red onion, diced
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1 avocado, diced
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1 cup shredded Monterey Jack cheese
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½ cup tortilla strips or crushed tortilla chips
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½ cup ranch dressing
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2 tablespoons fresh cilantro, chopped (optional)
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Salt and pepper, to taste
Instructions
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Prepare Chicken: Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6–7 minutes per side. Brush with ¼ cup barbecue sauce during the last few minutes. Let rest, then slice.
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Make the Salad Base: In a large bowl, mix romaine, cherry tomatoes, black beans, corn, and red onion.
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Add Toppings: Top salad with sliced chicken, diced avocado, and shredded cheese.
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Dress the Salad: Drizzle with ranch dressing and the remaining barbecue sauce. Gently toss to combine.
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Serve: Sprinkle with tortilla strips and garnish with fresh cilantro if desired. Serve immediately.
Notes
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Substitute chicken with shrimp or tofu for a vegetarian/alternate protein option.
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Combine ranch with barbecue sauce for a smoky-sweet dressing twist.
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Store components separately if prepping ahead.
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To keep avocado fresh, toss with lime or lemon juice before adding.
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Great way to use leftover grilled chicken or rotisserie chicken.
- Prep Time: 15min
- Cook Time: 15min
- Category: Main Course
- Method: Grilled, Assembled
- Cuisine: American, Southwestern
