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 cones, trips to the beach, and of course, a classic BBQ chicken salad here. This is what summer dreams are made of, and one of the best summer recipes hands down.
reasons to make bbq chicken salad
- Charred, smoky BBQ chicken bites throughout (hello, dark meat)
- Double whammy barbecue goodness using BBQ seasoning and a saucy, sweet and tangy BBQ sauce
- Includes a homemade Ranch dressing that will knock your socks off
- Great for potlucks, picnics or a quick weeknight dinner
tips and tricks for success
- Prep ahead of time. Save time by making the homemade ranch dressing up to 1 week in advance, and prepping and dicing the vegetables (except the avocado) 1-2 days prior and storing them in airtight containers in the fridge.
- Use fresh, canned or frozen corn. In-season fresh corn is always a great option when available but canned corn or thawed frozen corn can also be used.
- Use your favorite beans. Canned beans is such a convenient pantry staple. Black beans, chickpeas, pinto beans or any other beans on hand will work well here.
- Homemade dressing makes all the difference. Store-bought Ranch can certainly be used here in a pinch, but this homemade Ranch dressing is oh-so-creamy and perfectly drizzly. It’s one you’ll want to use for all your salads (and everything else) this summer.
- Mix it up. Use leftover rotisserie chicken to cut down on prep time even more, add cilantro, or swap the cheddar cheese for crumbled cotija cheese.
what to serve with bbq chicken salad
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.
Yes, the chicken can be cooked and tossed in the BBQ sauce up to 1 day in advance, stored in the refrigerator until ready to use.
Yes! The Ranch dressing can be made 1 week in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and shaking well before using.
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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