Why You’ll Love this BBQ Chicken Salad

This BBQ chicken salad is about to become your new favorite meal-in-a-bowl. It’s that perfect blend of savory, sweet, and tangy that makes your taste buds dance with every bite.

I love how the homemade BBQ sauce caramelizes on the chicken, creating little pockets of flavor that complement the fresh veggies. The combination of black beans, corn, and cheddar cheese adds heartiness, while the ranch dressing ties everything together.

What’s better than a complete meal that’s both satisfying and invigorating? Plus, you can prep components ahead of time, making weeknight dinners a breeze.

What Ingredients are in BBQ Chicken Salad?

This BBQ chicken salad brings together protein, veggies, and delicious flavors in one colorful bowl. The star of the show is tender chicken coated in a sweet and tangy homemade BBQ sauce, but it’s the combination of fresh, crunchy vegetables and creamy dressing that makes this salad truly special. I think what makes this recipe so appealing is how the warm, caramelized chicken contrasts with the cool, crisp base.

2 chicken breasts
3 tablespoons olive oil
1 cup ketchup
1/2 cup brown sugar
1 teaspoon paprika
1 tablespoon minced garlic
1 large head romaine lettuce
2 cups cooked and rinsed black beans
1 cup sweet white corn kernels (cooked and cooled)
1 large semi-ripe tomato, cut into bite-sized pieces
1/2 large red onion, cut into bite-sized pieces
1/2 cup shredded carrot
2 cups ranch dressing
1 cup cheddar cheese
1 large red bell pepper, chopped

When shopping for these ingredients, quality matters. Look for chicken that’s hormone-free if possible, and fresh vegetables at their peak ripeness. The ranch dressing can be store-bought for convenience, but if you have time, homemade is always a nice touch. For a healthier version, you could swap the ranch for a lighter dressing or reduce the amount of brown sugar in the BBQ sauce. The beauty of this salad is its flexibility—feel free to adjust quantities based on your preference for certain ingredients.

How to Make this BBQ Chicken Salad

To start this mouthwatering salad, you’ll first prepare the chicken. Slice your 2 chicken breasts into three-inch strips and place them in a large, preheated skillet with 3 tablespoons of olive oil. While the chicken sizzles away, it’s the perfect time to whip up that homemade BBQ sauce.

In a bowl, simply whisk together 1 cup ketchup, 1/2 cup brown sugar, 1 teaspoon paprika, and 1 tablespoon minced garlic until smooth. Once your chicken is cooked through and showing those lovely golden-brown edges, turn down the heat. Now comes the magic moment—drizzle that chicken with your BBQ sauce and continue cooking until the chicken is beautifully coated and slightly candied.

Pop this glazed chicken in the refrigerator to cool while you prepare the rest of your ingredients.

For the salad base, clean and chop 1 large head of romaine lettuce into bite-sized pieces, then layer it in the bottom of a large, shallow serving bowl. This creates the perfect foundation for all those colorful toppings.

Sprinkle your romaine with 2 cups of black beans, 1 cup of sweet white corn kernels, 1/2 large red onion cut into bite-sized pieces, and 1 large semi-ripe tomato, also cut into bite-sized pieces.

Add 1/2 cup shredded carrot and 1 large chopped red bell pepper for extra crunch and color. Isn’t it looking gorgeous already?

The final touches really bring everything together—drizzle with 2 cups of ranch dressing, sprinkle with 1 cup of cheddar cheese, and arrange your cooled BBQ chicken on top. The contrast of the warm-toned chicken against the bright veggies creates a salad that’s as visually appealing as it’s delicious.

BBQ Chicken Salad Substitutions and Variations

While the classic BBQ Chicken Salad recipe is absolutely scrumptious, I’ve found that making a few substitutions can breathe new life into this dish when you’re looking for variety or need to work with what’s in your pantry.

Try rotisserie chicken when you’re short on time—just shred and toss with the BBQ sauce.

Vegetarians can swap in grilled tofu or tempeh. Not a fan of ranch? Greek yogurt makes a tangy alternative base.

My daughter hates beans, so I’ll use roasted chickpeas instead.

And don’t feel limited to romaine—kale or spinach add different textures and nutritional profiles.

What to Serve with BBQ Chicken Salad

Pairing options for a BBQ chicken salad can turn this hearty dish into a complete meal that satisfies even the hungriest dinner guests.

I love serving warm, crusty garlic bread alongside—perfect for sopping up any extra dressing.

On hot summer days, nothing beats the combination of this salad with a chilled watermelon gazpacho.

For drinks, try an unsweetened iced tea with lemon or a crisp white wine like Pinot Grigio.

My family always requests corn on the cob as a side, which I think complements the BBQ flavors beautifully.

Simple, rustic, delicious—just how summer eating should be.

Final Thoughts

After discovering this BBQ chicken salad recipe, I’ve made it my go-to lunch option when I need something substantial yet invigorating. The combination of smoky chicken, fresh veggies, and that tangy-sweet BBQ sauce creates magic in every bite.

What I love most is how versatile it is—perfect for meal prep, summer gatherings, or a quick dinner. Sometimes I swap ingredients based on what’s in my fridge, and it still turns out delicious.

Trust me, once you try this, you’ll wonder where this recipe has been all your life. Hearty, healthy, flavorful—what more could you ask for?

BBQ Chicken Salad

This vibrant BBQ chicken salad combines tender chicken glazed with homemade sweet and tangy barbecue sauce atop a bed of crisp vegetables. The contrast between warm, caramelized chicken and cool, crunchy vegetables creates a satisfying meal-in-a-bowl that’s perfect for summer dining.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 people

Course: Main Course

Cuisine: American

Calories: 625

Ingredients Equipment Method Notes

Ingredients

1 large red bell pepper chopped
1 cup cheddar cheese shredded
1/2 large red onion cut into bite-sized pieces
1 cup ketchup
1 tablespoon minced garlic
2 cups ranch dressing
1/2 cup brown sugar
1 large tomato semi-ripe, cut into bite-sized pieces
1 teaspoon paprika
2 cups black beans cooked and rinsed
1 large head romaine lettuce
1/2 cup carrot shredded
3 tablespoons olive oil
2 chicken breasts
1 cup sweet white corn kernels cooked and cooled

Equipment

Large skillet
Mixing bowl
Large serving bowl

Method

Slice chicken breasts into three-inch strips.
Heat olive oil in a large skillet and cook chicken strips until golden-brown edges appear and chicken is cooked through.
While chicken cooks, prepare the BBQ sauce by whisking together ketchup, brown sugar, paprika, and minced garlic in a bowl until smooth.
Reduce heat and pour the BBQ sauce over the cooked chicken. Continue cooking until chicken is well coated and the sauce begins to caramelize slightly.
Remove the glazed chicken from heat and refrigerate to cool while preparing the salad components.
Clean and chop romaine lettuce into bite-sized pieces and arrange in the bottom of a large serving bowl.
Layer black beans, corn kernels, red onion, and tomato pieces over the lettuce base.
Add shredded carrot and chopped red bell pepper for additional color and crunch.
Drizzle ranch dressing over the vegetables.
Sprinkle shredded cheddar cheese across the salad.
Arrange the cooled BBQ chicken on top of the salad and serve.

Notes

For meal prep, prepare the BBQ chicken and chop vegetables in advance, but assemble just before serving to maintain freshness. Store leftover components separately in airtight containers in the refrigerator for up to 3 days.

For a lighter version, use Greek yogurt-based ranch dressing and reduce the amount of brown sugar in the BBQ sauce. Rotisserie chicken can be substituted as a time-saving option—simply shred and toss with the homemade BBQ sauce.