Description

This fresh, filling BBQ chicken salad is loaded with juicy grilled chicken, black beans, corn, cherry tomatoes, and crunchy tortilla chips. Topped with a simple BBQ ranch dressing, it’s quick to make and tastes better than any restaurant version!

Ingredients

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

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Instructions

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!

Notes

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!)

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Grilling
Cuisine: American