BBQ Chicken Salad
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Smoky BBQ chicken, corn, tomatoes, black beans, avocado + cheese drizzled with homemade Ranch. An instant family favorite!
Hello, summertime bliss. We have picnics, blue skies, ice cream, trips to the beach, and of course, a classic BBQ chicken salad here.
With charred, smoky BBQ chicken bites (hello, dark meat) tossed in fresh shredded romaine, charred corn, cherry tomatoes, black beans, avocado, red onion, freshly grated cheddar cheese, and a homemade Ranch that will knock your socks off.
Is there anything better? I think not. Nope, there certainly is not.
Store-bought Ranch can definitely be used here if you’re short on time, but this Ranch is oh-so-creamy and perfectly drizzly. It’s one you’ll want to use for all your salads (and everything else) this summer.
We also love a good BBQ seasoning with a saucy, sweet and tangy BBQ sauce for that double whammy. It’s what summer dreams are made of, and one of the best summer recipes hands down.
Tools For This Recipe
Cast iron grill pan
BBQ Chicken Salad: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
We used Yellowstone Cowboy BBQ seasoning but there are so many good ones out there so feel free to use your favorite brand.
BBQ Chicken Salad
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 tablespoons vegetable oil, divided
- 2 teaspoons BBQ seasoning
- Kosher salt and freshly ground black pepper, to taste
- ½ cup BBQ sauce
- 2 ears corn, husks and silk removed
- 1 head romaine, shredded
- 1 ½ cups cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 avocado, halved, seeded, peeled and diced
- ½ cup diced red onion
- 1 cup shredded sharp cheddar cheese
- Homemade ranch dressing
Instructions
- In a large bowl, combine chicken, 1 tablespoon vegetable oil, BBQ seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat remaining 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 6-8 minutes. Set aside and stir in BBQ sauce until well combined.
- Add corn to the grill pan, and cook, turning occasionally, until charred and tender, about 5-10 minutes; let cool before cutting the corn kernels off the cobs.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, tomatoes, black beans, avocado, red onion and cheese. Pour the ranch dressing on top of the salad and gently toss to combine.
- Serve immediately.
Video
Notes
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