It’s barbecue season, and I’m obsessed with slathering homemade BBQ sauce on anything and everything I can get my hands on. This BBQ chicken salad is chock full of all of my barbecue favorites and topped with a mix of creamy ranch and BBQ sauce for a tangy and fresh take on a chopped salad. Loaded with beans, corn, tomatoes, onion, avocado, and more, it’s the hearty salad I’ve been craving.
What’s in This BBQ Chicken Salad Recipe?
This is the ultimate take on a chopped salad. With so many delicious toppings (beans, tomatoes, corn, onion, cheese, avocado… the list goes on!), juicy seasoned chicken, and a tangy dressing, this barbecue chicken salad is my favorite summertime lunch.
- Spices: Kosher salt, onion powder, garlic powder, smoked paprika, and chili powder create a BBQ-inspired seasoning for the chicken.
- Chicken: Boneless, skinless chicken breasts are the healthiest choice for this hearty salad.
- Olive Oil: Helps the chicken sear without sticking or burning.
- Lettuce: Crunchy romaine lettuce is my favorite for this type of salad. Iceberg also works well– you want something super crunchy and fresh!
- Black Beans: Drained canned black beans are an easy way to add protein and creaminess to this salad.
- Tomatoes: Chopped Roma tomatoes are my number one choice, but halved cherry or grape tomatoes would also work.
- Corn: You can use fresh, canned, or frozen corn. Just be sure to drain if canned and thaw if frozen.
- Red Onion: Adds a bit of bite to the salad to balance the richness.
- Cheese: Mozzarella or gouda cheese adds creaminess to this salad. The gouda works well if you like a bit of a smoky flavor.
- Avocado: Adds richness and creaminess to the salad.
- Tortilla Strips: Add a bit of crunch! You can also crush up regular tortilla chips if that’s what you have on hand.
- BBQ Sauce: Adds tanginess, smokiness, and classic BBQ flavor to this salad. Use your favorite brand, or make your own using my recipe!
- Ranch Dressing: The perfect creamy and tangy dressing to bring everything together.
What Else Can I Add?
This is a great fridge-cleanout recipe. Any leftover grilled veggies would fit right in on this salad. I love to toss in avocado corn salsa or confetti corn salad when I have them left over.
How to Store and Reheat
As with any salad, I recommend storing the components and the dressing separately to preserve the textures. This BBQ chicken salad will keep for up to 3 days in the fridge– just toss everything together before serving.
Serving Suggestions
This barbecue chicken salad is such a hearty meal all on its own. Some simple cornbread muffins would make the perfect side slathered with sweet honey butter!
Notes from the Test Kitchen
It’s grilling season! Whenever I have the chance, I like to grill the chicken breasts rather than searing them in a pan.
BBQ Chicken Salad Recipe
Ingredients
For the Chicken
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
For the Salad
- 8 cups chopped romaine lettuce
- 15 ounces canned black beans drained (1 can)
- 2 roma tomatoes diced
- 1½ cups corn off the cob, canned, or frozen
- ¼ cup chopped red onion
- 1 cup shredded mozzarella or gouda cheese
- 1 avocado sliced
- 1 cup tortilla strips
For the Dressing
- ¼ cup BBQ sauce
- ¾ cup ranch dressing
Instructions
- Combine the salt, onion powder, garlic powder, smoked paprika, and chili powder in a small dish. Then, sprinkle the seasoning over the chicken.¾ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon chili powder, 1½ pounds boneless, skinless chicken breasts
- Add the olive oil to a skillet over medium heat. Once heated, add in the chicken and cook for a few minutes per side until cooked through.1 tablespoon olive oil
- Place the lettuce in a large bowl.8 cups chopped romaine lettuce
- Arrange the chicken, black beans, tomatoes, corn, red onion, cheese, avocado slices, and tortilla strips on top.15 ounces canned black beans, 2 roma tomatoes, 1½ cups corn, ¼ cup chopped red onion, 1 cup shredded mozzarella or gouda cheese, 1 avocado, 1 cup tortilla strips
- Drizzle the BBQ sauce and ranch dressing over the top.¼ cup BBQ sauce, ¾ cup ranch dressing
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a BBQ Chicken Salad Step by Step
Season the Chicken: Combine ¾ teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, and ¼ teaspoon of chili powder in a small dish. Then, sprinkle the seasoning over 1½ pounds of boneless, skinless chicken breasts.
Cook the Chicken: Add 1 tablespoon of olive oil to a skillet over medium heat. Once heated, add in the chicken and cook for a few minutes per side until cooked through.
Assemble the Salad: Place 8 cups of chopped romaine lettuce in a large bowl. Arrange the chicken, 15 ounces (1 can) of canned black beans, 2 diced Roma tomatoes, 1½ cups of corn kernels, ¼ cup of chopped red onion, 1 cup of shredded mozzarella or gouda cheese, 1 sliced avocado, and 1 cup tortilla strips on top.
Dress the Salad: Drizzle ¼ cup of BBQ sauce and ¾ cup of ranch dressing over the top.
