Description
BBQ Chicken Salad is a protein-packed powerhouse featuring tender, smoky grilled chicken tossed with crisp vegetables, creamy avocado, sweet corn, crunchy tortilla strips, and tangy BBQ ranch dressing. This loaded salad delivers bold flavor and satisfying nutrition in every bite.
Ingredients
GRILLED CHICKEN:
1.5 lbs boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup BBQ sauce (divided)
SALAD:
8 cups chopped romaine lettuce (about 2 large heads)
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, canned, or frozen and thawed)
1 cup black beans, rinsed and drained
1 large avocado, diced
1/2 red onion, thinly sliced
1 cup shredded cheddar cheese
1 cup tortilla strips or crushed tortilla chips
Fresh cilantro for garnish
BBQ RANCH DRESSING:
1/2 cup Greek yogurt (or sour cream)
1/4 cup mayonnaise
3 tablespoons BBQ sauce
1 tablespoon fresh lime juice
1 clove garlic, minced
1/2 teaspoon onion powder
Salt and pepper to taste
2–3 tablespoons milk (to thin if needed)
Instructions
1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. If chicken breasts are uneven, pound to 3/4-inch thickness. Pat completely dry with paper towels.
3. Rub chicken with olive oil, then season both sides with smoked paprika, garlic powder, salt, and pepper. Let sit at room temperature 15 minutes.
4. Make dressing: Whisk together Greek yogurt, mayonnaise, BBQ sauce, lime juice, minced garlic, onion powder, salt, and pepper in bowl until smooth. Add milk 1 tablespoon at a time if too thick. Refrigerate until ready to use.
5. Place chicken on hot grill. Cook without moving for 5-6 minutes until grill marks form and chicken releases easily.
6. Flip and cook another 5-6 minutes. During last 2 minutes, brush both sides generously with BBQ sauce, allowing it to caramelize.
7. Check internal temperature – should read 165°F in thickest part. Remove from grill and let rest 5 minutes.
8. While chicken rests, prepare salad components: wash and chop lettuce, halve tomatoes, dice avocado, slice onion, and drain/rinse beans and corn.
9. Slice rested chicken into strips or dice into bite-sized pieces.
10. Assemble salads: Divide romaine among 4 bowls. Top each with equal portions of tomatoes, corn, beans, red onion, and avocado.
11. Arrange sliced BBQ chicken over each salad. Drizzle with BBQ ranch dressing.
12. Top with shredded cheese, tortilla strips, and fresh cilantro. Serve immediately with extra dressing on side.
Notes
Pat chicken very dry before grilling for best grill marks and flavor.
Don’t overcook chicken – remove at exactly 165°F for juicy results.
Let chicken rest 5 minutes before slicing to retain juices.
Store salad components separately for meal prep – assemble fresh when ready to eat.
Rotisserie chicken works great as time-saver – just shred and toss with BBQ sauce.
For meal prep, layer ingredients in mason jars with dressing on bottom, then vegetables, lettuce, and toppings.
Don’t prepare avocado more than 1 day ahead – toss with lime juice to prevent browning.
Dressing keeps for 5 days refrigerated. Thin with milk if it thickens.
For keto version, omit corn, beans, and tortilla strips. Use sugar-free BBQ sauce.
Add jalapeños, hot sauce, or chipotle for spicy kick.
- Prep Time: 15
- Cook Time: 12
- Category: Main Dish, Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 large salad bowl
- Calories: 485
- Sugar: 12g
- Sodium: 895mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 115mg
Keywords: bbq chicken salad, grilled chicken salad, healthy chicken salad, bbq ranch salad, protein salad, meal prep salad