30 Minute Easy Grilled BBQ Chicken Salad Recipe
Published Aug 25, 2024
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This delicious BBQ chicken salad recipe features tender barbecue chicken, mixed greens, crispy bacon, juicy tomatoes, corn, onions, avocados, cilantro, and a creamy homemade BBQ ranch.
Why You’ll Love This Barbecue Chicken Salad
I’m all about a hearty salad, and this Grilled BBQ Chicken Salad brings me so much joy as I savor the last days of summer. Grilling is such a fun part of the season, but it doesn’t have to end with summer. You can easily make this recipe using a grill pan right on your stovetop!
What I love about this dish is that it’s a well-rounded, complete meal—full of fresh veggies, protein, healthy fats, and carbs. Plus, it’s super versatile and can be tailored to your taste with your favorite add-ins like cheese, veggies, or tortilla strips. Best of all, it comes together in under 30 minutes, and you can make it even quicker by using leftover chicken.
Try these BBQ chicken dishes: BBQ Chicken Tostadas with Lime Crema and Air Fryer BBQ Chicken Poppers.
Ingredient Notes
BBQ Chicken Breast
- boneless skinless chicken breast
- BBQ sauce
- salt and black pepper to taste
- garlic powder
Salad
- mixed greens: Such as romaine lettuce, spinach, and arugula.
- cooked bacon
- cherry tomatoes
- sweet corn kernels: You can use fresh corn, frozen corn, or canned corn.
- black beans
- red onion
- green onions
- avocados
- fresh cilantro
BBQ Ranch Dressing
- Greek yogurt or dairy-free yogurt
- ranch seasoning
- barbecue sauce
- apple cider vinegar
- canned coconut milk: Or milk of choice.
Step-by-Step Instructions
- Prepare the Chicken: Preheat the grill or a grill pan to medium-high heat. Season the chicken breasts with garlic powder, salt and pepper. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Right before it’s done cooking, brush the chicken with BBQ sauce on both sides. Remove from the grill and let rest for a few minutes before slicing into strips.
- Prepare the Dressing: In a small bowl, whisk together the ranch dressing and BBQ sauce together. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large bowl, combine the mixed greens, cooked bacon, cherry tomatoes, corn kernels, black beans, red onion, avocado, and cilantro. Add the sliced grilled chicken on top of the salad.
- Dress the Salad: Drizzle the dressing over the salad. Toss gently to combine, ensuring the dressing is evenly distributed throughout. Enjoy!
Mac’s Pro Tips
Expert Tips
- Feel free to add, omit, or substitute ingredients as desired. That’s the beauty of salads! You can customize it to your liking. Add your favorite cheese ( shredded cheddar cheese or Monterey Jack cheese will work well), change up the greens, switch up the fresh veggies, top with crunchy tortilla chips, and more.
- Use a digital meat thermometer to check the internal temperature of the chicken breasts. It’ll be done when it reaches 165 degrees F.
- You can use leftover cooked chicken or Rotisserie chicken to speed this recipe up. Reheat the chicken and toss it in BBQ sauce.
- Make your own homemade BBQ sauce or grab your favorite store-bought version from the grocery store.
Storage Tips
I recommend storing leftover chicken salad undressed in an airtight container in the refrigerator for up to 3-4 days. Store the dressing in a separate container or mason jar with a lid. When ready to serve, toss with the dressing.
More Main Dish Salads
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30 Minute Easy Grilled BBQ Chicken Salad Recipe
Ingredients
BBQ Chicken Breast
- 3 large boneless skinless chicken breasts
- 1/2 cup BBQ sauce preferably low-sugar
- Salt and pepper to taste
- 1 teaspoon garlic powder
Salad
- 8 cups mixed greens such as romaine, spinach, and arugula
- 4 slices bacon cooked and chopped
- 1.5 cups cherry tomatoes halved
- 1/2 cup corn kernels fresh, canned, or thawed from frozen
- 1/2 cup black beans rinsed and drained
- 1/2 red onion thinly sliced
- ¼ cup green onions
- 1 ½ avocados diced
- 1/4 cup fresh cilantro chopped
BBQ Ranch
- 1 cup Greek or dairy-free yogurt can sub mayo
- 2 tbsp ranch seasoning
- 2 tbsp BBQ Sauce
- 2 tsp apple cider vinegar
- 1 tbsp coconut milk canned or milk of choice
Instructions
- Prepare the Chicken: Preheat the grill or a grill pan to medium-high heat. Season the chicken breasts with garlic powder, salt and pepper. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Right before it's done cooking, brush the chicken with BBQ sauce on both sides. Remove from the grill and let rest for a few minutes before slicing into strips.
- Prepare the Dressing: In a small bowl, whisk together the ranch dressing and BBQ sauce together. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, cooked bacon, cherry tomatoes, corn kernels, black beans, red onion, avocado, and cilantro. Add the sliced grilled chicken on top of the salad.
- Dress the Salad: Drizzle the dressing over the salad. Toss gently to combine, ensuring the dressing is evenly distributed throughout. Enjoy!
Notes
Expert Tips
- Feel free to add, omit, or substitute ingredients as desired. That’s the beauty of salads! You can customize it to your liking. Add your favorite cheese ( shredded cheddar cheese or Monterey Jack cheese will work well), change up the greens, switch up the fresh veggies, top with crunchy tortilla chips, and more.
- Use a digital meat thermometer to check the internal temperature of the chicken breasts. It’ll be done when it reaches 165 degrees F.
- You can use leftover cooked chicken or Rotisserie chicken to speed this recipe up. Reheat the chicken and toss it in BBQ sauce.
- Make your own homemade BBQ sauce or grab your favorite store-bought version from the grocery store.
Storage Tips
I recommend storing leftover chicken salad undressed in an airtight container in the refrigerator for up to 3-4 days. Store the dressing in a separate container or mason jar with a lid. When ready to serve, toss with the dressing.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
