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.
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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.
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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
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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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
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.
