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This BBQ chicken salad recipe is everything you love about a backyard barbecue- packed into a refreshing and satisfying bowl. Loaded with romaine lettuce, sweet corn, black beans, juicy tomatoes, crunchy tortilla chips, and smoky grilled chicken glazed in your favorite barbecue sauce, this is the kind of main dish salad that turns heads. It’s hearty enough to be a meal on its own but fresh enough to keep you cool in the summer heat. Toss it with creamy ranch dressing or a drizzle of your own homemade BBQ sauce and you’ve got a great recipe your whole family will love.
This recipe is a fun take on a grilled BBQ chicken salad, inspired by California Pizza Kitchen’s iconic restaurant version. With barbecue chicken salad bowl vibes, it’s ideal for meal prep or a summer BBQ salad. You’ll love the combo of BBQ chicken with ranch dressing, corn, black beans, and cherry tomatoes. It’s a new favorite salad recipe for any season.
The Chemistry of BBQ Chicken Salad
It’s all about texture and balance. The smoky richness of tender barbecue chicken plays off the creamy tang of ranch dressing and the sweetness of charred corn or fresh corn. Black beans add creaminess and protein, while crushed tortilla chips bring crunch. Choosing the right salad ingredients- like crisp romaine lettuce, ripe Roma tomatoes or cherry tomatoes, and a good Monterey Jack cheese- makes a big difference. Grilling skinless chicken breasts over medium-high heat seals in juices while the final brush of BBQ sauce caramelizes for that signature flavor.
Recipe Troubleshooting
One common issue is overcooked chicken, especially when grilled without a thermometer- this can lead to dry and chewy bites. Ensure the chicken is removed from the grill as soon as it reaches an internal temperature of 165 degrees.
If your chicken is still on the dry side, try grilling skinless chicken thighs instead of breasts for more juiciness.
Others struggle with a soggy salad when everything is tossed too early, or the BBQ sauce overpowers more delicate ingredients, such as avocado. To avoid this, wait to dress the salad until just before serving, and always let your cooked chicken cool slightly before slicing to keep the lettuce crisp.
If the BBQ flavor didn’t come through, that’s likely from not using enough or a too-mild sauce.
If you find the salad too sweet, balance the sweetness with red onion, bell peppers, or banana peppers.
The best way to prevent the salad from getting soggy is to toss it in a large bowl and keep the dressing and crushed tortilla chips separate until ready to serve.
Using a grocery store dressing that doesn’t pair well with BBQ can also throw off the balance. My favorite dressing is a fresh Ranch from scratch; most grocery stores carry it.
Ranch isn’t the only option; you can mix Greek yogurt with garlic powder and lime juice for a homemade twist.
Can I use rotisserie chicken or leftover chicken? Absolutely- just reheat and glaze with a little BBQ sauce.
What greens work best? I love romaine lettuce for its crunch, but mixed greens are a great alternative.
Can I meal prep this? Yes! Store each component in an airtight container and assemble when ready.
To make this a more filling main course, add extra black beans, cheddar cheese, and a hearty helping of chicken breast.
Substitions
You can make this salad keto-friendly by simply skipping the chips.
Mix it up with slow cooker or Instant Pot BBQ chicken instead of grilling it. However you cook the chicken, make sure to use bite-sized pieces of chicken for easier serving.
Serving Suggestions
This is your perfect summer cookout recipe, ready for Memorial Day BBQ, July 4th BBQ, or high-protein summer meals. Trending hard on TikTok BBQ recipes, this delicious salad is great for picnic salad recipes and grilled chicken salad meal prep. Turn it into a mason jar salad for an Instagram-worthy presentation.
Serve this salad chilled on a wide platter with toppings arranged in rows for a dramatic look. Add a side of grilled corn, a slice of cornbread, or garlic bread for a heartier meal.
You can serve as a chopped BBQ chicken salad or deconstruct it into lettuce wraps.
Want more crunch? Top with fried onions. Serve with sparkling lemonade, iced tea, or a light grilled side, such as zucchini.
Storage Tips
Store undressed salad ingredients in an airtight container for up to 3 days. Keep BBQ chicken, dressing, and crunchy toppings separate until ready to serve to preserve freshness.
Always store toppings separately and use only what you’ll eat immediately to prevent the salad from getting soggy the next day.
Freezer– You can freeze cooked chicken for up to 2 months. Store in a freezer-safe bag and thaw overnight in the fridge. Do not freeze the fully assembled salad- it’s best made fresh.
Making Ahead– Grill and slice chicken up to 2 days ahead. Prep all toppings and refrigerate separately. Make the BBQ Ranch dressing in advance and store it in a mason jar. Assemble just before serving.
Recommended Products
- Traeger for grilling chicken
- Salad spinner for romaine
High-Protein BBQ Chicken Salad Bowl
This delicious BBQ chicken salad is bold, fresh, and perfect for summer or year-round. Whether you’re tossing in fresh ingredients from your grocery store or using leftover chicken from last night’s dinner, it’s a great way to get your fill of protein, veggies, and crunch. Next time you’re craving a hearty, satisfying salad that checks every box, give this grilled chicken salad a try. It might just become your favorite salad recipe!
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BBQ Chicken Salad with Corn & Black Beans
Ingredients
- 3 romaine lettuce hearts
- 1 cup chopped tomatoes or cherry tomatoes
- 1 can black beans
- 1 can corn (or 1 1/2 cups fresh)
- 1 avocado
- 1 cup shredded colby jack cheese
- 1/2 cup red bell pepper
- 10 tortilla chips crushed
- 2 chicken breast
- 1 cup bbq sauce
- 1 cup ranch dressing
- salt & pepper or Red Rock BBQ salt to taste
Instructions
- Start by grilling or smoking your chicken breasts. Season the chicken breast to taste with salt & pepper or Redmond Red Rock BBQ salt. Place on a pellet smoker or grill that has been preheat to high heat.
- Grill for 15 minutes, flip and cook for another 15 minutes or until the internal temperature is 165 degrees F. Paint the breasts with 1/2 cup BBQ sauce and let them sit on the grill for 1 more minute to meld the sauce into the meat.
- Remove the chicken from the grill, set the chicken aside, and let it cool before slicing.
- Wash and chop all your vegetables: 3 romaine hearts, 1 cup tomatoes, 1/2 red bell pepper, and 1 avocado.
- Drain and rinse the canned black beans and canned corn (or use 1 1/2 cups fresh corn when in season)
- In a large salad bowl, layer romaine lettuce, 1 cup of tomatoes, black beans, corn, avocado, red bell pepper, shredded cheese, and crushed tortilla chips.
- Slice the chicken and layer on top.
- Mix the remaining 1/2 cup bbq sauce with 1 cup ranch dressing and serve with the BBQ Ranch.
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