BBQ Chicken Salad

BBQ Chicken Salad is the ULTIMATE dinner salad. Loaded with juicy grilled chicken brushed with tangy barbecue sauce, crunchy tortilla chips, fresh veggies, black beans, corn, and the most amazing BBQ ranch dressing! This healthy, hearty salad comes together quickly and tastes WAY better than anything you’d get at a restaurant.

Why You’ll Love This Recipe

• Restaurant-Quality at Home – All the flavor of Panera’s BBQ chicken salad for a fraction of the cost!
• Protein-Packed – Keeps you full and satisfied for hours
• Quick & Easy – Ready in 25 minutes from start to finish
• Customizable – Load it up with your favorite toppings!
• Perfect for Meal Prep – Grill extra chicken and you’re set for the week!

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Ingredient List

For the BBQ Chicken:

• 2 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons barbecue sauce (homemade or store-bought)

For the Salad:

• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes or grape tomatoes, halved
• 1 cup canned low-sodium black beans, rinsed and drained
• 1/2 cup canned Mexicorn, drained
• 1/4 cup diced red onion
• Crushed tortilla chips or tortilla strips for serving
• Chopped fresh cilantro for serving

For the BBQ Ranch Dressing:

• 1/3 cup prepared light ranch dressing (I love Greek yogurt-based!)
• 1 tablespoon barbecue sauce

Note: You can use rotisserie chicken to make this even faster! Just shred it and toss with 2-3 tablespoons of BBQ sauce.

Why These Ingredients Work

Let me walk you through why each component makes this salad SO irresistible:

Grilled Chicken Breasts bring that smoky, charred flavor that makes this salad special. Pounding them to an even 1/2 inch thickness ensures they cook evenly without drying out. That BBQ sauce glaze while grilling? *Chef’s kiss!*

Romaine Lettuce is sturdy enough to hold up to all the toppings and creamy dressing without getting soggy. Those crisp leaves are perfect for this hearty salad!

Cherry Tomatoes add bursts of freshness and sweetness. I cut them in half so you get a little pop of tomato in every bite!

Black Beans are the secret to making this salad super filling! They add fiber, protein, and that slightly earthy flavor that pairs beautifully with BBQ.

Mexicorn (corn with peppers) brings sweetness and a little kick. If you can find fresh corn in season, grilling it alongside the chicken is AMAZING!

Red Onion adds that crisp, sharp bite that balances all the rich flavors.

Tortilla Chips – DO NOT SKIP THESE! The salty crunch is absolutely essential. They add texture and make this salad feel indulgent while still being healthy.

BBQ Ranch Dressing is unbelievably simple but SO good! Just ranch mixed with a little BBQ sauce creates this cool, tangy, slightly sweet dressing that ties everything together.

Essential Tools and Equipment

• Grill or Grill Pan – For cooking the chicken (indoor grill pan works great!)
• Grill Brush or Basting Brush – For brushing on BBQ sauce
• Tongs – Makes flipping chicken easy
• Meat Mallet or Rolling Pin – To pound chicken evenly
• Large Salad Bowl – For tossing everything together
• Sharp Knife – For chopping veggies

How To Make BBQ Chicken Salad

Step 1: Prep and Grill the Chicken

Preheat your grill to medium-high heat. Brush both sides of the pounded chicken breasts with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, then flip! Brush the grilled side with barbecue sauce and cook the other side for 3-4 minutes until fully cooked through (internal temp of 165°F).

Step 2: Rest and Chop

Remove the chicken to a plate and brush the other grilled side with more BBQ sauce. Cover loosely with foil and let it rest for 5 minutes – this keeps all those juices inside! Then chop into bite-sized pieces.

Step 3: Make the Dressing

In a small bowl, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio if you want it more tangy or more BBQ-forward!

Step 4: Assemble the Salad

In a large serving bowl, combine the romaine, tomatoes, black beans, Mexicorn, red onion, and that beautiful chopped BBQ chicken. Drizzle with as much dressing as you like and toss to coat everything evenly.

Step 5: Top and Serve

Top with crushed tortilla chips and fresh cilantro. Serve immediately and watch it disappear!

You Must Know

CRITICAL: Don’t skip pounding the chicken breasts to an even thickness! Thick parts will be undercooked while thin parts get dry and overcooked. Aim for 1/2 inch throughout for perfect, juicy chicken every time.

Resting is KEY: Those 5 minutes of resting time aren’t optional! Cutting into chicken right off the grill makes all the juices run out onto the cutting board instead of staying in the meat. Be patient!

Personal Secret: I brush BBQ sauce on BOTH sides of the chicken – once when I flip it, and again after it comes off the grill. That double coating creates an amazing glaze and keeps the chicken super moist!

Pro Tips & Cooking Hacks

• Pound It Even – Use a meat mallet between two sheets of plastic wrap for easy cleanup
• Oil the Grill – Prevents sticking! Oil the grates OR brush the chicken
• Don’t Overcook – Use a meat thermometer! 165°F is perfect, but carryover cooking happens so pull it at 160°F
• Room Temp Chicken – Let it sit out for 15-20 minutes before grilling for more even cooking
• Fresh Corn Option – If you have fresh corn, grill it with the chicken! Cut kernels off after grilling.

Common Mistakes to Avoid:

• Moving the chicken too much (let it develop those grill marks!)
• Cutting into chicken while it’s resting (juices everywhere!)
• Dressing the salad too early (soggy lettuce)
• Skipping the tortilla chips (seriously, don’t!)

Flavor Variations & Suggestions

Want to mix things up? Try these tasty twists!

Southwest Style: Add diced avocado, jalapeños, and swap cilantro-lime dressing for BBQ ranch.

Extra Smoky: Use smoked paprika in your chicken seasoning and add roasted red peppers.

Spicy Version: Mix sriracha into your ranch dressing or use spicy BBQ sauce!

Greek Twist: Skip the BBQ and use Greek seasoning on chicken with tzatziki dressing.

Loaded Version: Add shredded cheddar cheese, bacon bits, and diced avocado.

Make-Ahead Options

This salad is PERFECT for meal prep! Here’s how to do it right:

Up to 1 Day Ahead:

• Grill the chicken, let it cool, chop it, and store in an airtight container
• Mix your BBQ ranch dressing and refrigerate
• Chop all your veggies and store separately

Day-Of Assembly: Toss everything together right before serving. Add tortilla chips and cilantro at the last minute so they stay crispy and fresh!

Meal Prep Tip: Pack individual portions in containers with dressing on the side. Add chips right before eating!

Storage: Dressed salad keeps for up to 2 days in the fridge, but the lettuce will get a bit softer. Undressed components keep for 3-4 days!

Recipe Notes & Baker’s Tips

• No Grill? No Problem! Use a grill pan indoors, bake at 425°F for 18-20 minutes, or use rotisserie chicken!
• Rotisserie Shortcut: Shred 2 cups of rotisserie chicken and toss with 2-3 tablespoons BBQ sauce. SO easy!
• Mexicorn Substitute: Use regular canned corn (drained) or fresh grilled corn kernels
• Ranch Options: Greek yogurt-based ranch is lighter and tangier. Regular ranch works great too!
• Make It a Wrap: Pack leftovers into a tortilla for an easy lunch wrap!

Serving Suggestions

This BBQ chicken salad is substantial enough to be a complete meal, but here are some tasty pairings:

Side Dishes:

• Sweet potato fries (regular or air fryer!)
• Fresh fruit salad
• Cornbread or corn muffins
• Coleslaw
• Baked beans

Drink Pairings:

• Iced tea (sweetened or unsweetened)
• Lemonade
• Light beer
• Sparkling water with lime

Make it a Meal:

• Serve with garlic bread
• Add a cup of soup on the side
• Pair with mac and cheese for the ultimate comfort combo

How to Store Your BBQ Chicken Salad

Room Temperature: Only during serving – don’t leave out for more than 2 hours

Refrigerator:

• Assembled Salad: Up to 2 days in an airtight container (lettuce will soften)
• Components Separate: Up to 3-4 days (best option!)
• Cooked Chicken: Up to 4 days in an airtight container
• Tortilla Chips: Store separately at room temperature to stay crispy

Freezer: Not recommended for the salad itself. You can freeze cooked, plain chicken for up to 3 months.

Reheating: The salad is served cold! If you want warm chicken, reheat it gently and add to fresh, cold salad.

Allergy Information

Common Allergens:

• Contains dairy (if using regular ranch dressing)
• Contains gluten (tortilla chips – check labels for GF options)
• Check BBQ sauce labels for potential allergens

Substitution Suggestions:

• Dairy-Free: Use dairy-free ranch or a vinaigrette-based dressing
• Gluten-Free: Use certified GF tortilla chips and check BBQ sauce labels
• Vegetarian: Skip the chicken and add extra beans, chickpeas, or grilled tofu
• Low-Carb: Skip the corn and beans, add more veggies and use low-carb BBQ sauce

Questions I Get Asked A Lot

Can I use store-bought rotisserie chicken?

Absolutely! This is my favorite shortcut. Just shred about 2 cups of meat and toss it with 2-3 tablespoons of your favorite BBQ sauce. SO much faster!

Can I make this salad ahead for a party?

Yes! Keep all the components separate until just before serving. Chop everything, cook the chicken, make the dressing, then assemble right before guests arrive. Add chips and cilantro at the last minute!

My chicken is always dry – help!

Make sure you’re pounding it to an even 1/2 inch thickness, and DON’T overcook! Use a meat thermometer and pull it off the grill at 160°F (it’ll reach 165°F as it rests). Also, letting it rest for 5 minutes is crucial!

What if I don’t have a grill?

No worries! You can:

1. Use a grill pan on your stovetop

2. Bake at 425°F for 18-20 minutes

3. Use your air fryer at 375°F for 12-15 minutes

4. Just use rotisserie chicken!

Can I prep this for meal prep lunches?

Definitely! Pack the lettuce, veggies, beans, and chicken in containers. Keep the dressing and chips separate. Add both right before eating for the best texture!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you thought!