Pin it Summer evenings on the back deck taught me that salad doesn't have to mean boring. The grill was already going for chicken when I noticed leftover corn and a jar of BBQ sauce in the fridge. I tossed everything together with some romaine, and suddenly dinner became something everyone actually wanted seconds of. That smoky sweetness against cool, crunchy lettuce turned into our warm weather staple.
I started making this when my sister went gluten free and felt left out at cookouts. Watching her pile her plate high and go back for more told me everything. Now it shows up at potlucks, weeknight dinners, and whenever someone asks for something fresh but filling. It bridges the gap between comfort food and something you feel good about eating.
Ingredients
- Boneless, skinless chicken breasts: They soak up the smoky paprika and grill marks beautifully, slicing into tender ribbons that drape over the greens.
- BBQ sauce: Choose one with a balance of sweet and tang, it becomes the glaze and the flavor anchor of the whole dish.
- Smoked paprika: This is the secret to that deep, campfire flavor even if you are cooking indoors on a grill pan.
- Romaine lettuce: Sturdy enough to hold up under warm chicken and dressing without wilting into a sad pile.
- Grilled corn kernels: Fresh off the cob with char marks adds sweetness and a little smokiness that canned corn just cannot match.
- Black beans: They add heartiness and a creamy texture that makes this salad actually satisfying.
- Cherry tomatoes: Juicy pops of brightness that cut through the richness of cheese and ranch.
- Red onion: Thinly sliced so it adds bite without overpowering, a little sharpness wakes everything up.
- Cheddar or Monterey Jack cheese: Optional, but the melty shreds add a salty creaminess I never skip.
- Avocado: Silky and rich, it cools down the BBQ heat and makes every forkful feel indulgent.
- Ranch dressing: The creamy drizzle ties everything together, I like mine with a squeeze of lime for extra zing.
- Fresh cilantro: Stirred into the ranch, it brings a bright herbal note that feels summery and alive.
- Lime juice: Just a splash in the dressing makes the whole salad taste brighter and more intentional.
Instructions
- Fire up the grill:
- Get your grill or grill pan to medium high heat so it is hot enough to sear but not scorch. You want those beautiful char lines without drying out the chicken.
- Season and grill the chicken:
- Rub the chicken with olive oil, smoked paprika, salt, and pepper, then grill for 5 to 6 minutes per side until the internal temperature hits 165 degrees. Brush BBQ sauce on both sides in the last minute so it caramelizes into a sticky glaze, then let it rest for 5 minutes before slicing thinly.
- Char the corn:
- Brush the ears with a little oil and grill until you see golden char marks, about 2 to 3 minutes per side, then slice off the kernels. If using frozen, just sauté them in a hot skillet until they get some color.
- Build the salad base:
- Pile chopped romaine into a large bowl and scatter grilled corn, black beans, halved cherry tomatoes, red onion, cheese, and avocado slices on top. Layer everything so each serving gets a bit of everything.
- Add the chicken:
- Arrange the warm sliced BBQ chicken right on top of the greens. The heat will barely wilt the lettuce, which is exactly what you want.
- Mix the ranch drizzle:
- Stir together ranch dressing, lime juice, and chopped cilantro if using. Drizzle it over the whole salad just before serving so everything stays crisp.
- Toss and serve:
- Give it a light toss if you like everything coated, or let people mix their own. Serve immediately while the chicken is still warm.
Pin it One evening my neighbor wandered over while I was plating this and said it smelled like summer in a bowl. We ended up eating on the porch, talking until the fireflies came out. That is when I realized this salad is not just dinner, it is the kind of meal that slows you down and makes you want to linger. Food that tastes this good and feels this easy is worth keeping around.
Making It Your Own
Swap the chicken for grilled tofu or tempeh if you want to keep it plant based, the BBQ glaze works just as well. Try a smoky chipotle ranch instead of regular for extra heat, or add a handful of crushed tortilla chips on top for crunch. I have also used leftover rotisserie chicken in a pinch, just toss it with warmed BBQ sauce and you are halfway there. The beauty of this salad is that it adapts to whatever you have on hand without losing its charm.
Storing and Serving
If you are meal prepping, store the grilled chicken, veggies, and greens in separate containers so nothing gets soggy. The ranch drizzle keeps in the fridge for up to three days and actually tastes better after the lime and cilantro have mingled. When you are ready to eat, just warm the chicken slightly if you like, pile everything into a bowl, and drizzle. Leftovers make an incredible next day lunch, especially if you toss in a few extra cherry tomatoes for freshness.
Tools and Timing
A good grill or grill pan is essential for that smoky char, but a cast iron skillet works too if you crank the heat. Use a sharp chef's knife to slice the chicken thinly so it drapes nicely over the greens instead of sitting in chunks. Tongs make flipping the corn and chicken easy without piercing and losing juices. The whole thing comes together in about 40 minutes, but most of that is hands off grilling time.
- Preheat your grill while you prep the chicken so you are not waiting around.
- Slice everything before you start cooking so assembly is fast and the chicken stays warm.
- Keep a damp towel nearby for wiping down your board between ingredients.
Pin it This salad reminds me that good food does not have to be complicated or fussy. It just has to taste like you meant it.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prep most components in advance. Cook and slice the chicken, grill the corn, and chop vegetables up to 4 hours ahead. Store in separate containers in the refrigerator. Assemble the salad and add the ranch drizzle just before serving to keep the lettuce crisp.
- → What can I use instead of BBQ sauce?
You can substitute with chipotle mayo, teriyaki glaze, or a simple honey-mustard coating. For a lighter option, toss the cooked chicken in a smoky spice blend like smoked paprika, cumin, and garlic powder before slicing.
- → How do I make this vegetarian?
Replace the chicken with grilled tofu, tempeh, or even hearty mushrooms. Press tofu well before seasoning and grilling. Apply the same BBQ sauce or spice treatment to achieve that smoky flavor that ties the salad together.
- → Can I use store-bought rotisserie chicken?
Absolutely. Shred or slice 2 cups of rotisserie chicken and toss with BBQ sauce or smoke-infused seasoning. This shortcut reduces cooking time to just 15 minutes while maintaining the same delicious flavor profile.
- → What dressing alternatives work well with this salad?
Cilantro-lime crema, smoky chipotle ranch, or a simple lime vinaigrette all complement the grilled flavors beautifully. For a lighter option, use a drizzle of balsamic vinegar mixed with olive oil and fresh herbs.
- → Is this salad suitable for meal prep?
Yes, it's ideal for meal prep. Keep the chicken, vegetables, and dressing in separate containers. Assemble individual portions when ready to eat, adding dressing just before consuming to maintain texture and freshness throughout the week.