Save to Pinterest My neighbor showed up one July evening with a bag of corn from the farmers market and insisted we grill it all. We ended up tossing together whatever we had in the fridge, smoky chicken thighs slathered in BBQ sauce, some beans I'd forgotten about, and a head of romaine that was about to wilt. The smell of charred corn mixed with that sticky sweet sauce made my kitchen feel like summer camp. That accidental dinner became this salad, and now I make it every time the weather gets warm enough to justify firing up the grill.
I once brought this to a friend's birthday picnic, doubled the recipe, and watched it disappear in under ten minutes. A kid asked if it was from a restaurant, and his mom gave me a look that said she'd never forgive me for making her packed lunches seem boring. I realized then that this salad has a way of making people lean in, fork poised, ready for another bite before they've even finished chewing. It's not fancy, but it feels like a treat every single time.
Ingredients
- Boneless, skinless chicken breasts: They soak up the BBQ sauce beautifully and stay tender if you don't overcook them, which I learned after a few rubbery attempts.
- BBQ sauce: Use a thick, smoky variety you'd eat straight from the bottle because it becomes the flavor anchor here.
- Olive oil: A quick rub keeps the chicken from sticking to the grill and helps the spices cling.
- Smoked paprika: This adds a layer of campfire warmth that regular paprika just can't match.
- Romaine lettuce: The sturdy leaves hold up under all the toppings and don't wilt into sad puddles like softer greens.
- Grilled corn kernels: Fresh off the cob is ideal, but frozen works in a pinch if you char it in a hot skillet.
- Black beans: They bring heartiness and a subtle earthiness that balances the sweetness of the BBQ sauce.
- Cherry tomatoes: Halved so they burst with juice in every forkful, adding brightness to the smoky flavors.
- Red onion: Thin slices give a sharp bite that cuts through the richness without overpowering.
- Cheddar or Monterey Jack cheese: Optional, but the melty sharpness makes it feel more indulgent.
- Avocado: Creamy, cool, and a perfect contrast to the warm, tangy chicken.
- Ranch dressing: The base of the drizzle, it cools everything down and ties the flavors together.
- Fresh cilantro: A handful in the ranch adds a bright, herbal note that wakes up the whole dish.
- Fresh lime juice: A squeeze lifts the ranch and keeps it from feeling too heavy.
Instructions
- Fire up the grill:
- Preheat your grill or grill pan to medium high heat so it's hot enough to sear but not so fierce it scorches the chicken. You want those beautiful char marks without drying out the meat.
- Season and grill the chicken:
- Rub the chicken breasts 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 both sides with BBQ sauce in the last minute, let it caramelize slightly, then rest the chicken for 5 minutes before slicing thinly.
- Char the corn:
- Brush fresh corn with a little oil and grill until you see golden char marks, about 2 to 3 minutes per side, then slice the kernels off the cob. If using frozen, heat a skillet until it's smoking and toss the kernels until they're lightly golden and smell toasty.
- Build the salad base:
- In a large bowl, spread out the chopped romaine so it forms a crisp, green foundation. Layer on the grilled corn, black beans, halved cherry tomatoes, thin red onion slices, cheese, and avocado if you're using it.
- Top with BBQ chicken:
- Arrange the sliced chicken over the salad in an even layer, letting those smoky, saucy pieces be the star. The heat from the chicken will slightly wilt the lettuce beneath, which is exactly what you want.
- Make the ranch drizzle:
- Whisk together the ranch dressing, lime juice, and chopped cilantro until smooth and tangy. Drizzle it over the salad just before serving so it stays fresh and doesn't make the greens soggy.
- Toss and serve:
- Give everything a gentle toss if you like it mixed, or serve it as is for a prettier presentation. Either way, dig in while the chicken is still warm.
Save to Pinterest I made this for my sister after she had her second baby, and she told me it was the first meal in weeks that didn't feel like an obligation. She sat on the couch, bowl in her lap, and I watched her relax for the first time in days. Food can do that sometimes, turn into a small moment of peace when everything else feels loud.
Customizing Your Salad
I've swapped the chicken for grilled shrimp when I had a bag in the freezer, and it worked beautifully with the same BBQ glaze. A friend made it with grilled tofu for her vegetarian guests, and they didn't feel like they were missing out on anything. You can also add crushed tortilla chips on top for crunch, or toss in roasted bell peppers if you have them lying around. The beauty of this salad is that it adapts to whatever's in your fridge without losing its soul.
Make Ahead Tips
I've grilled the chicken and corn the night before, stored them in the fridge, and then assembled the salad in less than five minutes when I got home from work. The ranch drizzle keeps in a jar for up to three days, and you can chop the veggies in the morning so everything's ready to go. Just wait to slice the avocado and dress the greens until the last possible moment. This salad is as flexible as you need it to be, which is why it's become my go to when life gets hectic.
Serving Suggestions
I like to serve this with a side of cornbread or garlic bread to soak up any extra ranch and BBQ sauce that pools at the bottom of the bowl. A cold beer or a glass of iced tea feels right alongside it, especially if you're eating outside. If you're feeding a crowd, set out all the toppings in separate bowls and let people build their own, it turns dinner into an easy, interactive moment.
- Add a sprinkle of smoked sea salt on the avocado for an extra layer of flavor.
- Try a drizzle of hot honey over the chicken if you like a sweet and spicy kick.
- Serve with lime wedges on the side so everyone can adjust the brightness to their taste.
Save to Pinterest This salad has a way of turning a regular Tuesday into something that feels a little special, and I hope it does the same for you. Make it your own, and don't be afraid to play around with whatever makes your kitchen feel like home.
Common Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can prep the salad components—chopped lettuce, corn, beans, tomatoes, and onions—up to 4 hours ahead and store separately. Cook the chicken and prepare the ranch drizzle just before serving to maintain freshness and prevent the salad from becoming soggy.
- → What's the best way to grill the chicken evenly?
Pound the chicken breasts to an even thickness of about ¾ inch before grilling. This ensures consistent cooking. Preheat your grill to medium-high and avoid moving the chicken too much. Use an instant-read thermometer to confirm doneness at 165°F for food safety.
- → How do I make this vegetarian?
Replace the chicken with grilled tofu or tempeh marinated in BBQ sauce for the same smoky flavor. Grill for 3–4 minutes per side until lightly charred. You'll maintain the same protein content and satisfy vegetarian preferences without compromising taste.
- → Can I use store-bought rotisserie chicken?
Absolutely. Shred or chop 2 cups of rotisserie chicken and warm it with your BBQ sauce before adding to the salad. This shortcut cuts your prep time significantly while delivering the same smoky-grilled flavor without turning on the grill.
- → What substitutions work for the ranch dressing?
Try chipotle mayo, lime vinaigrette, or a cilantro-lime crema for different flavor profiles. A smoky chipotle ranch adds heat, while balsamic vinaigrette lightens the dish. Choose based on your heat preference and dietary needs.
- → Is this truly gluten-free?
It can be when you use certified gluten-free BBQ sauce and ranch dressing. Always check packaged ingredient labels, as cross-contamination is possible. Many mainstream brands now offer gluten-free options that taste equally delicious.