BBQ Chicken Salad
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This BBQ chicken salad is loaded with grilled BBQ chicken, black beans, corn, avocado, crunchy tortilla chips, and finished with a drizzle of BBQ sauce and ranch dressing. It’s packed with flavor, full of protein, and totally satisfying!
This BBQ chicken salad has been one of my go-to summer meals for years and it is honestly one of those recipes I am a little embarrassed it took me so long to share. It started as a clean out the fridge situation with leftover grilled chicken and just kind of evolved from there. The combination of smoky BBQ chicken, sweet corn, creamy avocado, black beans and crunchy tortilla chips all drizzled with ranch and extra BBQ sauce is genuinely hard to beat.
It is the kind of salad that does not feel like a salad at all which is exactly how I like it. If you love a good hearty chicken salad you are also going to want to try my blueberry corn chicken salad for another summer version that is equally satisfying and totally crowd pleasing.
Table of Contents
Why I Love This BBQ Chicken Salad
- Over 40 grams of protein: Between the grilled chicken and black beans this salad is genuinely filling in the best possible way. It is a complete meal that keeps you full for hours.
- Two dressings are better than one: The combination of my healthy BBQ sauce and vegan ranch dressing drizzled over the top is what takes this salad from good to absolutely craveable. Do not skip either one.
- Great for meal prep: Prep all the components ahead of time and assemble when you are ready. It makes weekday lunches so much easier and more satisfying than anything you could grab on the go.
“SO GOOD, and so easy!! We served all of the toppings over rice instead of lettuce for our kids (ages 2 and 4), and left off the tortilla chips (because we didn’t have any), and this was a hit all-around! Omg I’m drooling just thinking about it… can’t wait to make this one again!”
Ingredients for BBQ Chicken Salad
- grilled bbq chicken breasts – simply follow my recipe for grilled BBQ chicke breasts. You can prep the chicken 1-2 days in advance, if desired!
- romaine lettuce – I like using romaine lettuce in this salad for the extra crunch, but you could use any greens you have on hand.
- black beans – I like using canned black beans to save time. Just make sure you drain and rinse them well.
- sweet corn – frozen or fresh both work. If you have time to grill the corn, it adds so much flavor!
- cherry tomatoes – any type of tomato works but I’m partial to cherry tomatoes because they’re so sweet.
- red onion – add a little zest to the salad with chopped red onion.
- avocados – I love the creaminess and healthy fats avocado adds. To select a ripe avocado, press the skin in gently. If it gives slightly (not too much!) it’s ripe.
- shredded monterey jack or cheddar cheese – feel free to omit the cheese to make this salad dairy-free or use a vegan version.
- crushed tortilla chips – any tortilla chips work! We’re big fans of Late July tortilla chips, but the Siete brand is great if you are looking for a grain-free option.
- BBQ sauce – make your own or use a store-bought sauce. I like the Primal Kitchen BBQ Sauce because there is no added sugar.
- ranch dressing – again, homemade or store-bought works. I love making my vegan ranch dressing, but if I’m short on time I like Primal Kitchen, Tessamae’s or Bolthouse Farm for a healthy store-bought dressing.
How to Make BBQ Chicken Salad
Step 1: Grab three bowls and start with a bed of chopped romaine or your favorite leafy greens. Layer on the grilled BBQ chicken, black beans, corn, cherry tomatoes, red onion, avocado, and shredded cheese.
Step 2: Toss to combine. Drizzle ranch dressing and more BBQ sauce over each bowl. Enjoy immediately!
Brittany’s Tips
- Grill the corn if you can: Fresh grilled corn cut straight off the cob takes this salad to a completely different level. The slight char and smokiness pairs so beautifully with the BBQ chicken that it is worth the extra few minutes when you have the time.
- Use leftover grilled chicken: This is the perfect recipe for leftover BBQ chicken from the night before. Just chop it up, toss it in a little extra BBQ sauce and you have a meal ready in minutes.
- Add the tortilla chips right before serving: This is the move if you want them to stay crunchy. If you are meal prepping keep them separate and add just before eating so they do not get soggy sitting in the dressing.
How to Meal Prep & Store BBQ Chicken Salad
This salad is one of the best meal prep lunches you can make. Here is how to keep everything fresh all week:
Meal prep: Prep all components separately and store in individual containers. Grill the chicken, drain the beans, chop the veggies and make the dressings all in one session. When ready to eat just assemble and drizzle with dressing.
Mason jar method: Layer the ingredients in a wide mouth mason jar starting with the dressings on the bottom, then red onion and corn, then black beans and tomatoes, then romaine and cheese, then chicken on top. When ready to eat shake it up or dump into a bowl.
Refrigerator: Store prepped components separately in airtight containers in the fridge for up to 4 days. Keep the avocado and tortilla chips separate and add right before serving to keep everything fresh and crispy.
Frequently Asked Questions
Absolutely. Just shred the rotisserie chicken and toss it with your favorite BBQ sauce before adding it to the salad. It is a great shortcut when you are short on time.
Yes simply omit the shredded cheese or swap it for a vegan cheese alternative and use a dairy free ranch dressing. Everything else in the recipe is already dairy free.
Cooked quinoa, farro or brown rice are all great additions that make this salad even heartier and more filling. Toss them in with the other ingredients when assembling.
More Meal Sized Salads to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy BBQ Chicken Salad Bowl
Ingredients
- 2-3 grilled BBQ chicken breasts, chopped
- 6 cups chopped romaine lettuce
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn or fresh grilled corn
- 1 cup chopped cherry tomatoes
- ½ cup diced red onion
- 1-2 avocados, sliced
- ½ cup shredded monterey jack or cheddar cheese
- ½ cup crushed tortilla chips, optional
- BBQ sauce, for drizzling (homemade or store-bought)
- ranch dressing, (homemade or store-bought)
Instructions
- Grill BBQ chicken, if you haven’t already.2-3 grilled BBQ chicken breasts
- Prep salads by adding lettuce and the salad toppings to three bowls. Start with chopped lettuce and then add grilled chicken, black beans, corn, tomatoes, red onion, avocados and cheese.6 cups chopped romaine lettuce, 1 15 oz can black beans, 1 cup frozen sweet corn or fresh grilled corn, 1 cup chopped cherry tomatoes, ½ cup diced red onion, 1-2 avocados, ½ cup shredded monterey jack or cheddar cheese
- Add ranch dressing and add a drizzle of BBQ sauce, if using.ranch dressing, BBQ sauce
- Top with crushed tortilla chips, if using and serve.½ cup crushed tortilla chips
Notes
- Storage: When stored properly, leftovers will stay fresh in the fridge for 3–4 days. Just be sure to store the ingredients separately to avoid sogginess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
The salad had such good flavor!!!
I’m glad you enjoyed this salad, Molly! Thanks so much for making it and for coming back to leave a review.
I’ve tried 3 or 4 of your salad recipes this summer ( this one included) and they are so DELICIOUS!! And all different from one another.
I don’t know how you do it, but simple, easy things and you make taste amazing!
Thank you so much for all your recipes!
Yay! That makes me so happy to hear. I’m so glad you’ve enjoyed all the salads you have tried. Thanks for making them and for coming back to leave a review. I appreciate it!
SO GOOD, and so easy!! We served all of the toppings over rice instead of lettuce for our kids (ages 2 and 4), and left off the tortilla chips (because we didn’t have any), and this was a hit all-around! Omg I’m drooling just thinking about it… can’t wait to make this one again!
Yay! So glad this recipe was a hit with your whole family! Thanks for making it and for coming back to leave a review. I appreciate it!
I didn’t follow the exact recipe due to what I had on hand – isn’t that the way we all cook? HA! It was delicious and broke up my salad rut. Thanks, Brittany!
Love that, Jen! Making it your own is the best part. I’m so glad it turned out delicious — thanks for giving it a try!
I loved this recipe. I can see me packing it for lunch to take to the office. Thank you, Brittany. You have made meals enjoyable again.
Kim
Hi Kim – Thank you so much for your kind words, I am happy your enjoyed this recipe! I appreciate you being here. Thank you for your star rating + review, it means so much!
Made this tonight – so easy and so delicious! We loved it. Thank you!
Woo!! So glad to hear, Allison! Thanks for the review 🙂
Wow It look so delicious.
Thank, Brenda! Let me know if you try it 🙂
Just want you to know how much I enjoy following you on Instagram. I love your recipes and appreciate everything you share!
Thank you!
Jill
Ah yay!! Thank you so much for letting me know, Jill! I really appreciate it 🙂