Can I make this ahead of time?

Absolutely. Just keep the wet ingredients (BBQ sauce, dressing, avocado) separate until you’re ready to eat to avoid sogginess.

Can I substitute the cheese or dressing?

Of course! Cheddar or pepper jack work great, and if ranch isn’t your thing, a zesty southwest vinaigrette is delicious too.

What’s the best BBQ sauce for this recipe?

I like a smoky-sweet sauce, but go with whatever makes your tastebuds happy—spicy, tangy, or even honey mustard BBQ all work.

How can I make this dairy-free?

Use a dairy-free cheese and ranch (I have a great homemade version on the blog!), and you're good to go.

BBQ Chicken Salad : Easy 7-Star Flavor in Every Bite

Description

This BBQ Chicken Salad is a flavor-packed, satisfying dish that’s quick to prepare and perfect for busy weeknights or sunny summer lunches. Juicy grilled chicken, creamy avocado, crisp veggies, sweet corn, and a ranch drizzle make every bite a crowd-pleaser!

Ingredients

Scale

2 boneless, skinless chicken breasts
½ tsp kosher salt
½ tsp ground black pepper
½ cup BBQ sauce (homemade or store-bought)
4 cups chopped romaine lettuce
1 avocado, sliced
½ cup cherry tomatoes, halved
⅓ cup red onion, thinly sliced
½ cup sweet corn (fresh, canned, or frozen)
¼ cup black beans, rinsed and drained
¼ cup cooked bacon, crumbled
½ cup shredded Monterey Jack cheese (or cheddar)
¼ cup fresh cilantro, chopped
½ cup crispy tortilla strips
¼ cup ranch dressing (or dairy-free alternative)
Optional: sliced jalapeños, lime wedges for serving

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Instructions

Prep and Grill the Chicken:
Season chicken breasts with salt and pepper. Preheat grill to medium-high (about 450°F). Grill chicken over direct heat for 4–5 minutes per side. Move to indirect heat and cook 3–5 more minutes, until internal temp reaches 160°F.
Add BBQ Sauce & Rest:
Brush chicken with BBQ sauce, close grill lid, and cook 1–2 more minutes. Remove and let rest for 5 minutes before cutting into bite-sized cubes.
Assemble the Salad:
Divide romaine between 2 bowls. Top with chicken, avocado, tomatoes, onion, corn, black beans, bacon, cheese, and cilantro.
Finish & Serve:
Drizzle with ranch dressing and additional BBQ sauce. Garnish with tortilla strips and jalapeños if desired. Serve immediately and enjoy!

Notes

Want to save time? Use pre-cooked or leftover chicken and heat with BBQ sauce.
Easily swap ingredients to fit your taste—use cheddar, add bell peppers, or skip the bacon for a lighter version.
This salad is great for meal prep! Just store the dressing and avocado separately until ready to serve.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Salad , Lunch
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 580 kcal
Sugar: 7 g
Sodium: 820 mg
Fat: 36 g
Saturated Fat: 9 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 36 g
Cholesterol: 95 mg