If you love bold flavor and fresh crunch, this BBQ Chicken Ranch Salad will hit the spot. It packs tender grilled chicken, sweet corn, juicy tomatoes, and creamy ranch dressing, all tied together with smoky barbecue sauce. Everything lands in one big bowl with crisp lettuce and a few crunchy toppings for texture.
It’s weeknight-friendly, crowd-pleasing, and easy to tweak based on what you have. Make it for meal prep, a quick lunch, or a hearty dinner that still feels light.
What Makes This Recipe So Good
- Big flavor with simple ingredients: BBQ sauce and ranch are a classic combo that instantly boosts taste without extra fuss.
- Great texture: Crisp lettuce, juicy chicken, creamy dressing, and crunchy toppings keep every bite interesting.
- Fast and flexible: Use rotisserie chicken, leftover grilled chicken, or even canned corn to save time.
- Balanced meal: Protein, fiber, and healthy fats make this salad filling and satisfying.
- Kid-friendly: Sweet BBQ flavors and a ranch drizzle make it approachable for picky eaters.
Shopping List
- Chicken breasts or thighs (about 1 to 1.5 pounds)
- BBQ sauce (your favorite brand or homemade)
- Ranch dressing (bottled or homemade)
- Romaine or mixed greens (2 large heads or a big bag)
- Cherry or grape tomatoes (1 pint)
- Corn (1 cup; canned, frozen, or fresh off the cob)
- Black beans (1 can, drained and rinsed)
- Red onion (1 small), thinly sliced
- Avocado (1–2), diced
- Cilantro (small bunch), chopped
- Shredded cheddar or Monterey Jack (optional)
- Tortilla strips or crushed tortilla chips (for crunch)
- Lime (1–2), for juice
- Olive oil
- Salt and black pepper
- Garlic powder and smoked paprika (optional, for seasoning)
Step-by-Step Instructions
- Season the chicken: Pat the chicken dry. Rub with olive oil, salt, pepper, and a pinch of garlic powder and smoked paprika.
This builds flavor before the BBQ sauce goes on.
- Cook the chicken: Grill, pan-sear, or bake. For grilling, cook over medium-high heat 5–7 minutes per side, until the internal temperature hits 165°F. For stovetop, sear 6–8 minutes per side.
For baking, roast at 400°F for 18–22 minutes.
- Brush with BBQ sauce: In the last few minutes of cooking, brush both sides with BBQ sauce. Let it caramelize slightly for that sticky, smoky finish.
- Rest and slice: Transfer chicken to a plate and rest 5 minutes. Slice or dice into bite-size pieces.
Toss with a little extra BBQ sauce for extra gloss and flavor.
- Prep the veggies: Chop the romaine or mixed greens. Halve the tomatoes. If using canned corn, drain well; if frozen, thaw and pat dry; if fresh, char the kernels in a dry skillet for a few minutes for extra flavor.
- Rinse the beans: Drain and rinse black beans to remove excess sodium.
Pat dry so they don’t water down the salad.
- Slice onion and chop cilantro: Keep onion slices thin so they don’t overpower the salad. Chop cilantro leaves and tender stems.
- Assemble the base: In a large bowl or on a platter, layer greens, tomatoes, corn, black beans, and red onion.
- Add the chicken and toppings: Top with the BBQ chicken, diced avocado, shredded cheese (if using), and tortilla strips or crushed chips for crunch.
- Dress and toss: Drizzle ranch over the salad. Squeeze fresh lime juice on top for brightness.
Toss lightly so every bite gets some dressing and sauce without crushing the greens.
- Taste and adjust: Add a pinch of salt, more ranch, or another drizzle of BBQ sauce if needed. Finish with a sprinkle of cilantro.
How to Store
- Keep components separate: Store cooked chicken, chopped veggies, and greens in separate containers. This keeps the lettuce crisp.
- Dressing on the side: Refrigerate ranch and BBQ sauce separately and dress just before eating.
- Refrigeration: Chicken lasts 3–4 days in the fridge.
Greens and chopped veggies stay fresh 2–3 days if kept dry.
- Meal prep tip: Build individual bowls without dressing. Add avocado, tortilla strips, and ranch right before serving.
Health Benefits
- Protein for staying power: Chicken provides lean protein, which supports muscle repair and helps keep you full.
- Fiber from veggies and beans: Romaine, tomatoes, beans, and corn contribute fiber, which supports digestion and steady energy.
- Healthy fats: Avocado and olive oil offer heart-healthy fats that help with nutrient absorption and satiety.
- Micronutrients: Tomatoes bring vitamin C and lycopene; leafy greens offer folate and vitamin K; beans contribute iron and magnesium.
- Customizable sodium and sugar: Choose low-sugar BBQ sauce and lighter ranch to reduce added sugars and sodium without losing flavor.
What Not to Do
- Don’t overdress the salad: Too much ranch will weigh down the greens and mute the fresh flavors.
- Don’t skip resting the chicken: Cutting too soon lets juices run out and makes the chicken dry.
- Don’t use watery ingredients: Drain beans and corn well. Excess moisture dilutes the dressing and softens the greens.
- Don’t forget acid: A squeeze of lime or a splash of vinegar brightens the whole dish.
- Don’t ignore texture: Crunchy elements like tortilla strips or pepitas make a big difference.
Recipe Variations
- Lightened-up: Use grilled chicken breast, a lighter ranch, and a lower-sugar BBQ sauce.
Add extra greens for volume.
- Southwest twist: Add roasted red peppers, pickled jalapeños, and cotija cheese. Swap ranch for a cilantro-lime yogurt dressing.
- Smoky chipotle: Stir a little chipotle in adobo into your BBQ sauce for heat and depth.
- Vegetarian: Replace chicken with grilled tofu or smoky roasted chickpeas tossed in BBQ sauce.
- Grain bowl style: Add a base of quinoa, farro, or brown rice to make it extra hearty.
- Summer corn version: Use fresh grilled corn cut off the cob and add sliced peaches or nectarines for sweet contrast.
- Crunch swap: Use roasted pepitas, crushed pretzels, or crispy onions instead of tortilla strips.
FAQ
Can I use rotisserie chicken?
Yes. Shred it and warm it briefly, then toss with BBQ sauce so it clings.
It’s a great shortcut and still tastes fantastic.
What’s the best BBQ sauce for this salad?
Use one that’s not overly sweet. A tangy, smoky sauce balances the ranch and keeps the salad from tasting too sugary. If unsure, mix half regular BBQ sauce with a splash of apple cider vinegar.
How can I make homemade ranch quickly?
Whisk together mayonnaise, sour cream or Greek yogurt, buttermilk (or milk plus lemon juice), garlic powder, onion powder, dried dill, salt, pepper, and a squeeze of lemon.
Adjust thickness with more buttermilk.
Can I make it dairy-free?
Yes. Use a dairy-free ranch and skip the cheese. The salad still has plenty of flavor from the BBQ chicken, lime, and cilantro.
What’s the best way to meal prep this?
Portion greens, beans, corn, and tomatoes into containers.
Pack chicken, avocado, and dressing separately. Add crunchy toppings and dressing right before eating to keep everything crisp.
How do I keep avocado from browning?
Dice it just before serving, or toss it with lime juice and store it tightly covered. Even with lemon or lime, it’s best within a day.
Can I serve this warm?
Absolutely.
Warm chicken over cool greens is delicious. You can also lightly warm the beans and corn for a cozy, bowl-style salad.
In Conclusion
This BBQ Chicken Ranch Salad is easy to love and easy to make. It brings together bold sauce, creamy dressing, and crunchy-fresh veggies in a way that feels both satisfying and light.
Keep the components on hand, mix and match variations, and make it your own. Whether it’s a speedy weeknight dinner or a make-ahead lunch, this salad delivers big payoff with minimal effort.
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