Save The char marks on the chicken were almost perfect when I heard my neighbor's laugh through the kitchen window. She'd been asking for a lighter dinner idea all week, something that didn't feel like she was giving up flavor. I tossed some BBQ sauce on the grill, and the sweet smoke drifted across the yard. That salad became our Friday ritual without either of us planning it.
I made this for a backyard gathering in late July, and three people asked for the recipe before we even cleared the table. One friend admitted she'd been avoiding salads because they always left her hungry, but she went back for seconds. The combination of charred corn and tangy BBQ felt like summer in a bowl, and no one missed the bun.
Ingredients
- Boneless, skinless chicken breasts: These grill fast and soak up the BBQ sauce beautifully, look for evenly sized pieces so they cook at the same rate.
- BBQ sauce: Use your favorite brand or homemade, just make sure it's thick enough to cling to the chicken without burning too quickly.
- Smoked paprika: This adds a subtle depth that makes the chicken taste like it's been on the grill longer than it has.
- Romaine lettuce: The sturdy leaves hold up under toppings and dressing without wilting into sad ribbons.
- Grilled corn kernels: Fresh ears give the best char and sweetness, but frozen works in a pinch if you toast them in a hot skillet.
- Black beans: Rinse them well to avoid any tinny taste, they add heartiness and a creamy texture.
- Cherry tomatoes: Halve them so every bite gets a juicy pop of acidity to balance the richness.
- Red onion: Slice thin and soak in cold water for ten minutes if the bite is too sharp.
- Cheddar or Monterey Jack cheese: Shredded cheese melts slightly from the warm chicken, adding a savory creaminess.
- Avocado: Slice it just before serving so it stays bright green and buttery.
- Ranch dressing: The creamy base ties everything together, and a squeeze of lime wakes it right up.
- Fresh cilantro: A small handful makes the ranch feel garden fresh, skip it if you're not a fan.
- Lime juice: Just a teaspoon or two cuts through the richness and brings all the flavors into focus.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat, you want it hot enough to sear but not so fierce that the sauce burns. A few minutes of preheating makes all the difference in those char lines.
- Season and grill the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper, then lay them on the grill. Cook for five to six minutes per side until the internal temperature hits 165 degrees, then brush both sides with BBQ sauce in the last minute and let it caramelize slightly.
- Rest and slice:
- Move the chicken to a cutting board and let it rest for five minutes so the juices settle. Slice it thinly on a slight diagonal for tender, pretty pieces.
- Grill the corn:
- Brush the corn with a little oil and grill until you see golden char marks, about two to three minutes per side. Slice the kernels off the cob, or if using frozen, toast them in a hot skillet until they pick up some color.
- Build the salad base:
- Arrange the chopped romaine in a large bowl, then scatter the grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado evenly over the top. It should look generous and colorful.
- Add the chicken:
- Lay the sliced BBQ chicken across the salad in a loose arrangement. The warm chicken will slightly wilt the greens underneath in the best way.
- Make the ranch drizzle:
- Stir together the ranch dressing, lime juice, and cilantro if using. Drizzle it over the salad just before serving, or pass it on the side for everyone to add their own.
- Toss and serve:
- Give the salad a gentle toss if you like everything mixed, or serve it composed so everyone can see the layers. Either way, eat it right away while the chicken is still warm.
Save One evening I served this to my brother, who usually orders double cheeseburgers and skips anything green. He finished his plate, looked up, and asked if there was more chicken. That was the moment I realized this salad had crossed over from healthy obligation to something people actually crave.
Choosing Your BBQ Sauce
The sauce you pick sets the whole mood of the dish. A thick, molasses based sauce brings deep sweetness and sticks to the chicken like a glaze, while a vinegar forward Carolina style keeps things tangy and light. I've used spicy chipotle BBQ when I want a little heat, and a honey bourbon blend when I'm feeling indulgent. Just make sure it's thick enough to cling without running off the grill grates.
Making It Your Own
This salad is a framework, not a rulebook. Swap the black beans for pinto or chickpeas, add diced bell peppers or jicama for extra crunch, or throw in some pickled jalapeños if you like things spicy. I've made it with grilled shrimp instead of chicken, and it was just as satisfying. One friend uses crispy baked tofu and a smoky tahini drizzle, and it's become her signature lunch.
Serving and Storage Tips
If you're making this ahead, keep the dressing separate and store the chicken, toppings, and greens in their own containers. Assemble just before serving so nothing gets soggy. Leftover chicken is great tucked into a wrap or piled on nachos the next day.
- Crushed tortilla chips on top add a salty crunch that makes every bite more fun.
- A handful of fresh herbs like parsley or chives brightens up leftovers that have been sitting in the fridge.
- If you double the recipe, grill extra chicken and freeze it for an even faster salad next week.
Save This salad has a way of turning a regular weeknight into something that feels a little special. It's proof that eating well doesn't have to mean boring.
Kitchen Guide
- → Can I make this salad ahead of time?
Yes, prepare the components separately and assemble just before serving. Keep the dressing separate until ready to eat to maintain crispness.
- → What's the best way to grill the corn?
Brush corn lightly with oil and grill over medium-high heat for 2-3 minutes per side until lightly charred. For easier handling, grill whole ears and then cut kernels off the cob.
- → Can I cook the chicken indoors?
Absolutely. Use a grill pan or cast-iron skillet over medium-high heat. Cook for 5-6 minutes per side, then brush with BBQ sauce in the final minute before slicing.
- → How do I keep the lettuce crisp?
Chop and dry the romaine thoroughly before assembling. Add dressing just before serving and consider storing the greens separately if preparing ahead.
- → What are good vegetarian substitutes?
Grilled tofu or tempeh work wonderfully as chicken alternatives. Marinate them in the BBQ sauce before grilling for maximum flavor and smokiness.
- → Is this truly gluten-free?
Yes, when using certified gluten-free BBQ sauce and ranch dressing. Always check package labels for hidden gluten, especially in condiments and pre-made items.