This BBQ Chicken Salad stands out as a vibrant, satisfying dish that perfectly balances smoky grilled chicken with fresh, crisp vegetables and a creamy, tangy dressing.
The combination of protein-rich chicken and fiber-packed black beans makes this salad both filling and nutritious, ideal for those seeking a balanced meal.
With its blend of good fats from olive oil and a light ranch dressing, the recipe offers a delicious way to enjoy healthy fats without excess saturated fats.
The addition of Mexicorn and crunchy tortilla chips provides texture and an exciting flavor contrast, making every bite enjoyable.
Quick to prepare in just 25 minutes, it’s an excellent option for busy weeknights or meal prep, delivering a colorful, wholesome meal that’s sure to please the whole family.
Must-Have Tools for Perfect Results
Grill Pan or Outdoor Grill
Essential for achieving that perfect smoky char on the chicken breasts, enhancing flavor and texture. A versatile tool for grilling vegetables and meats year-round.
Meat Mallet:
Helps pound chicken breasts evenly to ensure uniform cooking, preventing dry or undercooked spots. A handy tool for tenderizing and preparing various cuts of meat.
Large Mixing Bowl
Ideal for combining salad ingredients and tossing them evenly with dressing. Its size allows for easy mixing without spilling, a kitchen staple for any salad or meal prep.
Measuring Spoons
Precise measurement of seasonings and dressings guarantees balanced flavors every time. Useful for baking, cooking, and portion control.
Sharp Chef’s Knife
Crucial for dicing vegetables and chopping grilled chicken into bite-sized pieces quickly and safely. A quality knife is indispensable for efficiency and accuracy in the kitchen.
25-Minutes BBQ Chicken Salad
Ingredients
Equipment
Method
- Prepare the Chicken for Grilling: Start by pounding the chicken breasts to an even thickness of about ½ inch using a meat mallet or rolling pin; this ensures they cook evenly and remain juicy. Brush both sides of each chicken breast with extra-virgin olive oil, then season generously with kosher salt and ground black pepper to enhance the flavor. Preheat your grill or grill pan to medium-high heat to get it ready for cooking.
- Grill the Chicken to Perfection: Place the chicken breasts on the preheated grill and let them cook undisturbed for about 4 minutes on the first side, allowing a nice sear and grill marks to form. Flip the chicken carefully using tongs, then brush the grilled side with barbecue sauce for a smoky, tangy glaze. Grill the other side for an additional 3 to 4 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C).
- Rest and Chop the Chicken: Remove the grilled chicken from the heat and place it on a clean plate. Brush the cooked side once again with barbecue sauce to lock in flavor and moisture. Cover the chicken loosely with foil and let it rest for 5 minutes, which helps the juices redistribute evenly. After resting, chop the chicken into bite-sized pieces for easy eating and incorporation into the salad.
- Make the BBQ Ranch Dressing: In a small bowl or a measuring cup with a spout, combine the light ranch dressing with 1 tablespoon of barbecue sauce. Stir thoroughly until the two ingredients are fully blended into a creamy, tangy dressing. Taste the dressing and adjust the barbecue sauce amount to your preference for a milder or bolder BBQ flavor.
- Assemble the Salad: In a large mixing bowl, add the chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, drained Mexicorn, diced red onion, and the chopped grilled chicken. Pour the prepared BBQ ranch dressing over the salad ingredients, then gently toss everything together until the salad is evenly coated without bruising the veggies. Taste and adjust seasoning if needed.
- Garnish and Serve: Transfer the tossed salad to individual plates or a large serving bowl. Sprinkle crushed tortilla chips or strips generously over the top to add a satisfying crunch and texture contrast. Finish by scattering fresh chopped cilantro across the salad for a bright, herbaceous touch that complements the smoky and creamy flavors perfectly.Serve immediately for the best taste and texture.
Chef’s Secrets for Ultimate Flavor
Achieving the perfect BBQ Chicken Salad starts with layering flavors thoughtfully.
Pounding the chicken breasts to an even thickness ensures they cook evenly and stay tender and juicy.
Don’t rush the resting step after grilling — letting the chicken rest for 5 minutes allows the juices to redistribute, resulting in moist, flavorful bites.
When brushing the chicken with barbecue sauce, apply it twice: once during grilling and once after cooking to maximize that smoky-sweet glaze.
For an extra burst of freshness, always use crisp, chilled romaine and add the dressing just before serving to keep the salad vibrant and crunchy.
Feel free to experiment with homemade barbecue sauces or ranch dressings to tailor the flavor profile to your liking.
Serving Suggestions to Impress Guests
This BBQ Chicken Salad is wonderfully versatile and pairs beautifully with a variety of sides.
For a casual family meal, serve it alongside cornbread or warm tortilla wraps for a Tex-Mex flair.
If you want to elevate the experience, pair the salad with a chilled glass of crisp white wine or a light beer to complement the smoky, tangy flavors.
Adding avocado slices or shredded cheese can also enhance the creaminess and richness of the dish. For gatherings, serve the salad in individual mason jars for an attractive, portable option.
This dish shines best fresh, but it also works well as a satisfying packed lunch.
Storage Tips to Maintain Freshness
To keep your BBQ Chicken Salad fresh, store the components separately whenever possible.
Refrigerate grilled chicken in an airtight container for up to 3 days, and keep the chopped vegetables and salad greens in separate containers with a paper towel to absorb excess moisture.
Store the BBQ ranch dressing in a sealed jar or bottle to preserve its flavor and texture.
When ready to eat, toss everything together just before serving to avoid soggy greens and wilted chips.
If you want to save time, you can prepare the chicken and dressing in advance, making this recipe ideal for meal prep without sacrificing taste or texture.
Frequently Asked Questions Answered
1. Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator before pounding and grilling. This ensures even cooking and better texture.
2. Is there a vegetarian alternative?
Absolutely! Substitute grilled chicken with grilled tofu, tempeh, or roasted chickpeas to keep the protein content while making it plant-based.
3. Can I make the dressing from scratch?
Definitely. Use Greek yogurt or mayonnaise as a base, then mix in your favorite barbecue sauce, garlic powder, and a bit of lemon juice for a homemade BBQ ranch.
4. How do I keep tortilla chips crunchy?
Add the tortilla chips just before serving. If you add them too early, they absorb moisture and become soggy.
5. Is this recipe suitable for meal prep?
Yes! Keep the grilled chicken and veggies separate from the dressing and chips until ready to eat for maximum freshness and flavor.
This recipe has been adapted and simplified from the original version by wellplated. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.