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This BBQ Chicken Salad is packed with fresh crispy romaine, tender BBQ chicken, juicy corn, tomatoes, and crunchy tortilla strips. All coated with a ranch dressing. All the flavors of summer that you love in one salad!
Sweet, Smoky, Crunchy: BBQ Chicken Salad Done Right
All the flavors of summer are combined in this delicious, healthyish salad bowl.
Chicken thighs are coated in a homemade seasoning blend and grilled with our favorite BBQ Sauce to get them nice and caramelized. Chop and toss with all your favorite toppings (don’t forget some crunch with the tortilla chips or strips!) and drizzle with a homemade ranch dressing.
Ingredients
- Romaine: Can use any greens of choice!
- Corn: Fresh is my favorite, but frozen or canned can be used.
- Ranch Dressing: Use homemade or store-bought. Or use a Blue Cheese dressing.
- Chicken Thighs: or use chicken breasts.
- BBQ Sauce: Use your favorite, I’ve been enjoying Sprouts Organic store brand.
- Cooking Oil: Avocado or Extra Virgin olive oil.
- Seasoning Blend: made with paprika, garlic, onion, chili powder, salt & pepper.
Other topping ideas: black beans, pinto beans, chick peas, red onion, bacon, fresh cilantro, cheese
★ No BBQ? No problem! Try our Sheet Pan BBQ Chicken recipe that can give you bbq quality with your oven!
How to Make A BBQ Chicken Salad
- Prepare the chicken by coating with cooking oil (avocado or extra virgin olive oil) and sprinkle evenly with the seasoning blend. Cook on a grill, or skillet on the stovetop, until chicken is charred and internal temperature is 175-180 degrees F. Add the corn to the grill and cook until charred.
- Assemble the salad by layering lettuce, chicken, corn, all other toppings, and drizzling with your dressing.
What to Serve With Salad
BBQ Chicken Salad
Ingredients
- 1½ pounds chicken thighs boneless, skinless
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ cup BBQ Sauce
Salad
- 2 heads romaine chopped
- 2 cobs corn husks removed
- ⅓ cup grape tomatoes sliced
- ½ cup tortilla strips
- 1 avocado diced
- 1 green onion sliced
- ranch dressing
Instructions
- In a small bowl combine the seasoning for the chicken (salt, garlic powder, onion powder, paprika, chili powder, and black pepper) stir this to combine.
- Drizzle the chicken with extra virgin olive oil and sprinkle evenly with the seasoning.
- Cook the chicken on a preheated grill (425 degrees F) or use a grill pan on the stovetop sprayed with cooking oil. Cook each side for 5 minutes, then brush with BBQ sauce. Continue to cook until chicken reaches an internal temperature of 180 degrees F. Remove from the grill and place on a cutting board to rest for 5 minutes before slicing.
- Remove the husk from the corn, cook on the grill or grill pan for several minutes, turning as it cooks until corn has a charred look and kernels are softened. Remove and slice the corn off the cob for serving.
- Assemble the salad by layering the romaine, sliced chicken, corn, sliced tomatoes, avocado, and tortilla strips.
- Drizzle with ranch dressing and serve.
Equipment
Notes
- Storage Information: Store leftover salad unassembled if possible to prevent soggy lettuce. Dress the salad just before serving.
- Leftover Salad: If you have some leftover salad that has been assembled you can serve in a wrap for an easy lunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
BBQ CHicken Salad FAQs
BBQ Chicken Salad can be made for meal prep. Cook the chicken and store in a sealed container in the refrigerator. Prepare the salad dressing and store separately in the refrigerator. Then prepare and store all toppings in separate containers. This prevents the salad from getting soggy during the week. Combine and prepare the salad each day and add dressing just before serving.
When preparing a lettuce salad with cooked chicken allow the chicken to cool before adding to the salad. Hot chicken will cause the lettuce to wilt. You can also use cold chicken that has been cooked previously and stored in the refrigerator.
More Salad Recipes
Photography by KJandCompany.co
