If you’re looking for a salad that’s quick, satisfying, and packed with protein, this BBQ Chicken Salad is just what you need. It combines juicy grilled chicken with crisp lettuce, sweet corn, and fresh tomatoes—all brought together with a tangy BBQ sauce and a creamy ranch dressing. Best of all, it takes less than 15 minutes from start to finish, making it perfect for busy days or when you want a light but filling meal.
Why You’ll Love This BBQ Chicken Salad
This BBQ Chicken Salad hits the perfect balance between healthy and indulgent. The grilled chicken breast provides a generous amount of lean protein, helping to keep you full and energized throughout the day. The fresh Romaine lettuce and juicy tomatoes add crunch and natural sweetness, while the corn gives a pop of color and smoky flavor.
The combination of BBQ sauce and light ranch dressing creates a creamy, tangy finish that complements the smoky grilled ingredients beautifully. Plus, it’s so easy to make. With minimal prep and a quick cook time, you can have a restaurant-quality salad ready in no time. It’s also versatile, allowing you to swap dressings or add other fresh veggies based on what you have on hand.
Ingredients You’ll Need for BBQ Chicken Salad
- 8 oz boneless, skinless chicken breast
- 1/2 teaspoon reduced sodium Montreal chicken seasoning (or your favorite seasoned salt)
- Cooking spray (for grilling)
- 2 cups chopped Romaine lettuce
- 2 small tomatoes, diced
- 1 ear of corn on the cob (with husk)
- 2 tablespoons light ranch dressing (store-bought or homemade)
- 1 tablespoon BBQ sauce
How to Make BBQ Chicken Salad
Making this salad is straightforward and quick. Here’s a simple step-by-step guide you can follow:
Prepare the Chicken: Start by pounding the thicker end of the chicken breast so it cooks evenly. Season it evenly with the Montreal chicken seasoning or any seasoned salt you prefer. Preheat your grill or grill pan, spray it lightly with cooking spray to prevent sticking, and cook the chicken over medium heat for about 5 minutes on each side. The chicken is done when its internal temperature reaches 165°F. Once cooked, transfer it to a cutting board and slice it thinly.
Cook the Corn: While the chicken cooks, prepare the corn. You can microwave the whole ear with the husk for about 4 minutes, or peel and boil it for 5 minutes. Alternatively, if you want extra flavor, peel the husk off and grill the corn on the grates alongside the chicken until it’s nicely charred. Once cooked, cut the kernels off the cob.
Assemble the Salad: Divide the chopped Romaine lettuce between two plates. Add the diced tomatoes and freshly cut corn kernels. Arrange the sliced grilled chicken on top.
Dress the Salad: Drizzle each salad with a tablespoon of BBQ sauce and one tablespoon of light ranch dressing. These sauces add the perfect blend of tangy and creamy flavors that tie the salad together.
Serve and Enjoy: Your BBQ Chicken Salad is ready to serve immediately. It’s a perfect meal on its own or can be paired with some crusty bread or a light soup if you want something extra.
How to Serve BBQ Chicken Salad
This salad works well as a complete meal because it combines protein, vegetables, and flavorful sauces. Serve it on its own for a light lunch or dinner that feels fresh and satisfying. If you want to add more texture, try topping it with some toasted nuts or seeds for a subtle crunch.
You can also serve this salad alongside grilled vegetables or a baked potato to make a bigger meal. For a casual gathering, it’s great as part of a buffet where guests can help themselves to the ingredients.
If you’re meal prepping for the week, pack the salad components separately and add the dressings right before eating to keep everything crisp and fresh. This salad travels well and is perfect for a quick work lunch or picnic.
Expert Tips for the Best BBQ Chicken Salad
- Make sure to pound the chicken breast to even thickness for consistent grilling and juicy results.
- Use a meat thermometer to check the chicken’s internal temperature for safety and perfect doneness.
- Grilling the corn adds a wonderful smoky flavor, but if you’re short on time, microwaving or boiling works just fine.
- Feel free to customize the salad with your favorite fresh veggies like cucumber, bell peppers, or red onion.
- If you prefer a spicier kick, mix a bit of hot sauce into your BBQ sauce before drizzling.
- Homemade light ranch dressing can be made quickly with Greek yogurt, herbs, and a splash of lemon juice for a healthier option.
- Keep the salad chilled until serving to ensure crisp lettuce and fresh veggies.
How to Store BBQ Chicken Salad
If you have leftovers or want to prep in advance, store the salad components separately. Keep the grilled chicken, corn, and chopped veggies in airtight containers in the refrigerator for up to four days.
Keep dressings in small separate containers and add them just before serving to avoid soggy lettuce. When reheating the chicken, use gentle heat or eat it cold for best texture.
If you’ve already tossed the salad with dressings, consume it within 24 hours to enjoy maximum freshness and flavor.
Variations of BBQ Chicken Salad
This salad is very versatile, allowing you to switch up ingredients to match your preferences or what you have in your kitchen:
- Swap the Romaine lettuce for mixed greens or baby spinach for a different texture and flavor.
- Use grilled shrimp or turkey breast instead of chicken for a change of protein.
- Add black beans or chickpeas to increase fiber and make the salad even more filling.
- Replace the light ranch dressing with a creamy avocado dressing or a tangy vinaigrette.
- Mix in some grilled pineapple or mango chunks for a tropical twist.
- Add roasted sweet potatoes or quinoa to turn it into a hearty grain bowl.
- For a vegetarian version, omit the chicken and increase the corn and veggies, or add grilled tofu.
Frequently Asked Questions About BBQ Chicken Salad
What kind of chicken is best for BBQ Chicken Salad?
Boneless, skinless chicken breast is ideal because it cooks quickly and stays tender when grilled.
Can I make this salad ahead of time?
Yes! Prepare all ingredients separately and store them in the fridge. Add the dressings right before serving to keep everything fresh.
Is this salad healthy?
Absolutely. It’s high in protein, low in fat, and packed with fresh vegetables, making it a nutritious choice.
Can I use store-bought dressings?
Yes, light ranch and BBQ sauces work well, but homemade dressings allow you to control the ingredients and reduce added sugars.
How do I grill the corn properly?
Peel the husk off the corn and grill it on medium-high heat, turning occasionally until all sides have a nice char, about 8-10 minutes.
Can I cook the chicken without a grill?
Definitely. You can use a grill pan, air fryer, or even bake the chicken in the oven until it reaches 165°F internally.
BBQ Chicken Salad
Ingredients
- 8 oz boneless, skinless chicken breast
- 1/2 teaspoon reduced sodium Montreal chicken seasoning (or your favorite seasoned salt)
- Cooking spray (for grilling)
- 2 cups chopped Romaine lettuce
- 2 small tomatoes (diced)
- 1 ear corn on the cob (with husk)
- 2 tablespoons light ranch dressing (store-bought or homemade)
- 1 tablespoon BBQ sauce
Instructions
- Pound the thicker end of the chicken breast for even cooking. Season with Montreal chicken seasoning. Preheat the grill or grill pan and spray with cooking spray.
- Cook the chicken over medium heat for about 5 minutes on each side until the internal temperature reaches 165°F. Transfer to a cutting board and slice thinly.
- While the chicken cooks, prepare the corn. Microwave the whole ear with husk for about 4 minutes or boil for 5 minutes. Alternatively, grill it for extra flavor until charred.
- Cut the kernels off the cob. Divide the chopped Romaine lettuce between two plates, add diced tomatoes and corn kernels, then top with sliced grilled chicken.
- Drizzle each salad with BBQ sauce and ranch dressing. Serve immediately.
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