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Jessica T. Brown

25-Minutes BBQ Chicken Salad

A quick and flavorful BBQ Chicken Salad featuring grilled chicken, fresh veggies, black beans, and a creamy BBQ ranch dressing. Perfect for a nutritious weeknight dinner or a crowd-pleasing lunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Mains, Salad
Cuisine: American, BBQ-style
Ingredients Equipment Method

Ingredients
  

  • For the BBQ Chicken Salad:
  • 2 boneless skinless chicken breasts (pounded to ½ inch thickness)
  • 2 tsp extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 tbsp barbecue sauce homemade or store-bought
  • 6 cups chopped romaine lettuce
  • 1 cup cherry or grape tomatoes halved
  • 1 cup canned low-sodium black beans rinsed and drained
  • ½ cup canned Mexicorn drained
  • ¼ cup diced red onion
  • Crushed tortilla chips or strips for serving
  • Chopped fresh cilantro for serving
  • For the BBQ Ranch Dressing:
  • ⅓ cup light ranch dressing Greek yogurt–based preferred
  • 1 tbsp barbecue sauce

Equipment

  • 1 Grill pan or outdoor grill
  • 1 Meat mallet
  • 1 Large Mixing Bowl
  • 1 Measuring Spoons
  • Sharp Chef’s Knife

Method
 

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.