BBQ Chicken Salad is a perfect mix of smoky chicken and crunchy, fresh ingredients! Ideal for busy weeknights or a light lunch, this easy-to-make salad is a fresh and healthy way to enjoy all the bold flavors of BBQ in one irresistible bite.
If you love hearty main dish salads, try my Mediterranean Pasta Salad, Easy Steak Salad or Spinach Salad with warm Bacon Dressing.
In This Post
I’ve always been a fan of salads that don’t leave you feeling hungry an hour later and one that can make a meal on its own. This BBQ Chicken Salad is that and more. The smoky, tender BBQ chicken pairs perfectly with the crisp romaine lettuce, and the easy-to-make BBQ ranch dressing brings it all together, adding the perfect finishing touch to this colorful, flavor packed salad.
Why You’ll Love This Recipe
- Flavor and Texture—The combination of smoky, juicy chicken, crisp lettuce, creamy beans, cheese, and crunchy toppings delivers a delightful contrast that makes this salad refreshing and hearty.
- Easy – Although assembling the salad involves a few different steps, each one is quick, easy, and requires simple ingredients.
- Versatile – It’s perfect for a light lunch, a side dish, or a main course for dinner, and you can swap out ingredients to make this salad appeal to your tastes.
BBQ Chicken Salad Ingredients
- Oven-baked BBQ Chicken is the star of this salad. It‘s a smoky, flavorful protein that is so good with the fresh vegetables.
- Black beans, cheddar cheese, and avocado provide creaminess with a boost of protein and healthy goodness.
- Corn, onion, and tortilla strips give this salad loads of crunch with a touch of sweetness.
- The dressing combines classic ranch dressing with a smoky BBQ twist from store-bought or homemade sauce for a tangy, flavorful finish.
Recipe Variations
- Chicken Alternatives: If you’re not in the mood for BBQ chicken, grilled chicken, rotisserie chicken, or leftover beef or pork tenderloin are great substitutes.
- Vegetable Variations: Feel free to add or swap out vegetables based on what you have on hand—grilled bell peppers, cherry tomatoes, green onions or red onions would all be delicious.
- Dressing Options: If BBQ ranch dressing isn’t your favorite, creamy vinaigrette or honey mustard dressing would work well with this salad.
Step By Step Directions
- Prepare the Chicken: Follow this easy recipe for oven-baking your BBQ chicken. For this salad, I use boneless skinless chicken breasts. Once done, let the chicken cool slightly before slicing it into bite-sized pieces.
- Make The Dressing: In a small bowl, add your favorite ranch dressing, BBQ sauce, and red wine vinegar.
- Whisk together until smooth.
Assemble the Salad: In a large bowl, layer the chopped romaine lettuce, corn, black beans, cheese, tomatoes, onion, and sliced avocado. Add the chicken and drizzle on the BBQ ranch dressing. Top with the tortilla strips, toss and serve.
Can Barbecue Chicken Salad Be Made Ahead Of Time?
Yes, you can prepare the ingredients ahead of time and store them separately in the refrigerator. When you’re ready to eat, assemble the salad and add the dressing.
Frequently Asked Questions
This salad is best enjoyed fresh, but if you need to store it, keep the ingredients separate and combine them before serving. If stored properly in an airtight container, the salad will last up to 2 days in the refrigerator.
Absolutely! Store-bought BBQ chicken is a great time-saver. Slice it into bite-sized pieces before adding it to the salad.
Yes, this BBQ Chicken Salad is naturally gluten-free as long as you use a gluten-free BBQ sauce and dressing.
Serving Suggestions
When I serve this BBQ Chicken Salad, I love to pair it with a side of Green Chili Cheese Cornbread, and a cool glass of homemade lemonade. It’s perfect for a light lunch with Ranch Fire Crackers or a quick weeknight dinner with Roasted Sweet Potato Soup.
More Salad Recipes
If you tried this BBQ Salad Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
BBQ Chicken
- 2 boneless skinless chicken breasts
- 3 tablespoons olive oil
- ½ teaspoon house seasoning
- ¼ cup BBQ sauce
Dressing
- ¾ cup ranch salad dressing
- ¼ cup bbq sauce
- 2 teaspoons red wine vinegar
Salad
- 8 cups chopped romaine lettuce
- 1 15- ounce can black beans, rinsed and drained
- 1 ½ cup canned or frozen corn
- 1 medium tomato, chopped
- ¼ cup chopped red onion
- 1 cup shredded cheddar cheese
- 1 sliced avocado
- 1 cup tortilla chips
Instructions
Oven Baked BBQ Chicken
- Heat the oven to 450 degrees. Drizzle the chicken with olive oil and sprinkle with seasoning to coat all sides.
- Line a baking pan with foil and place the chicken on it. Bake chicken for 15 minutes and then remove it from the oven.
- Brush chicken with BBQ sauce and place it back in the oven. Bake the chicken for 6-8 minutes until the sauce slightly caramelizes. Remove the chicken once the internal temperature reaches 160°.
- Loosely tent the chicken with aluminum foil, then let the chicken rest for 10 minutes, allowing the internal temperature to rise to 165°. Slice and serve.
Assemble The Salad
- In a small bowl, add your favorite ranch dressing, BBQ sauce, and red wine vinegar. Whisk together until smooth. Set aside.
- In a large bowl, layer the chopped romaine lettuce, corn, black beans, cheese, tomatoes, onion, and sliced avocado. Add the chicken and drizzle on the BBQ ranch dressing. Top with the tortilla strips, toss and serve.
Notes
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- Chicken Alternatives: If you’re not in the mood for BBQ chicken, grilled chicken, rotisserie chicken, or leftover beef or pork tenderloin are great substitutes.
-
- Vegetable Variations: Feel free to add or swap out vegetables based on what you have on hand—grilled bell peppers, cherry tomatoes, green onions or red onions would all be delicious.
-
- Dressing Options: If BBQ ranch dressing isn’t your favorite, creamy vinaigrette or honey mustard dressing would work well with this salad.
- Prepare the ingredients ahead of time and store them separately in the refrigerator. When you’re ready to eat, assemble the salad and add the dressing.
Nutrition
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