This BBQ Chicken Salad is one of the best salad recipes EVER! Loaded with tender BBQ chicken, crisp lettuce, sweet corn, juicy tomatoes, crunchy tortilla chips, and sharp cheese all tossed in a smoky BBQ ranch dressing, this salad is next-level delicious.
My Favorite BBQ Chicken Salad
When the temperatures heat up and you are craving something that will fill you up without weighing you down, turn to this BBQ Chicken Salad.
Just like my recipes for Caribbean Chicken Salad, Buffalo Chicken Salad, and Southwest Chicken Salad, this BBQ Chicken salad showcases fresh, nutrient-dense produce and lean protein-rich chicken that fills you up in the best way possible.
The grilled BBQ chicken adds smoky undertones, while crisp lettuce, juicy tomatoes, and sweet corn add freshness and balance. Crunchy tortilla chips add a salty finish, while sharp cheese adds a rich decadence. And the creamy BBQ ranch dressing ties it all together in the most mouthwatering way.
It is the BBQ chicken salad recipe to beat all others!
Happy Cooking! xo Kristen
Notes on Ingredients
The stars of this BBQ chicken salad are the BBQ chicken, the dressing, and all the toppings. Keep in mind you can mix and match the toppings to make this salad your own.
- Chicken: Boneless, skinless chicken breasts or thighs seasoned with seasoned salt and BBQ sauce create the most incredible BBQ chicken perfect for this salad.
- BBQ Ranch Dressing: The dressing is made by combining homemade or store-bought ranch dressing with BBQ sauce. It is creamy, smokey, savory, and super easy to make.
- Lettuce: Opt for crisp lettuce, like romaine lettuce or iceberg lettuce over tender, soft greens.
- Veggies: Corn kernels, red onions, cucumbers, and tomatoes all pair well with the barbecue flavors in this chicken salad.
- For Topping: Shredded or cubed cheddar cheese for richness and crunchy corn chips or tortilla strips for texture.
Meal Prep Tip
Meal plan the smart way! Make a large batch of grilled BBQ chicken and grilled corn on the cob early for dinner. Set aside 2-3 pieces of the chicken and corn for this BBQ Chicken Salad. Then you simply need to dice up the cooked chicken, cut the corn off the cob, and toss together with the remaining components of the salad.
How To Make BBQ Chicken Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare BBQ Chicken. Season the chicken with seasoned salt and then grill over medium-high heat until nearly cooked through. During the last couple minutes, brush the chicken with your favorite BBQ sauce. Remove from the grill/grill pan and let rest before slicing.
- Prepare Dressing. Whisk together ranch dressing with barbecue sauce until well combined.
- Combine Base. Toss the lettuce, cucumber, onions, tomatoes, and corn together in a large bowl.
- Top and Serve. When ready to serve, divide the base of the salad between serving dishes. Top each salad with sliced BBQ chicken, shredded cheese, a drizzle of the prepared dressing, and corn chips. Serve immediately.
Recipe Modifications
- Other Protein Options: In place of grilled BBQ chicken use leftover chicken bites, shredded Instant Pot BBQ chicken, or diced rotisserie chicken tossed with BBQ Sauce.
- Add More Flavor to Chicken: Replace the seasoned salt with a sweet and smoky dry rub to impart even more flavor to the barbecue chicken.
- Add Black Beans: Add one can of drained and rinsed black beans to the salad for additional protein and fiber.
- Keep it Dairy-Free: Omit the cheese and use your favorite non-dairy ranch dressing to make the barbecue ranch dressing.
- Optional Additions: Minced cilantro, diced bell peppers, diced avocado, pickled red onions, and/or pickled jalapenos pair well with this BBQ chicken salad.
More Favorite BBQ Chicken Recipes
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Prevent your screen from going dark
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Preheat grill to medium-high heat and brush the grates lightly with oil. While the grill is preheating, Trim any fat or grizzle off the chicken, place between two pieces of plastic wrap (or parchment paper), and gently pound until each piece of chicken is ½-inch thick. Sprinkle the seasoned salt evenly over each side of the chicken.
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Place the seasoned chicken on the grill and cook, undisturbed for 5 minutes. Flip and grill another 4 minutes.
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Brush one side of the chicken with BBQ sauce, flip and brush the other side. Continue to cook 2 minutes per side, or until the chicken reaches an internal temperature of 163-165°F (73-74℃). Remove chicken from grill and let rest for 5-10 minutes before slicing into thin strips.
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While the chicken is resting, prepare the dressing by combining 2 tablespoons of barbecue sauce with ½ cup ranch dressing until well incorporated.
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For the salad base, combine the diced lettuce with diced cucumber, minced onion, halved tomatoes, and corn in a large bowl. Toss to evenly combine.
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When ready to serve, dish out the salad base into individual serving dishes. Top with sliced BBQ chicken, shredded cheese, a drizzle of the prepared dressing, and tortilla chips. Serve immediately.
Toppings: Feel free to omit the corn, onions, tomatoes, cucumbers, cheese, etc. based on your preferences. Black beans, diced bell peppers, cubed cheese, pickled onions, pickled jalapenos are great additions as well.
For the BBQ Chicken: Feel free to use leftover grilled barbecue chicken breasts cut into bite-sized pieces.
Calories: 312kcalCarbohydrates: 24gProtein: 21gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 63mgSodium: 599mgPotassium: 695mgFiber: 2gSugar: 16gVitamin A: 959IUVitamin C: 15mgCalcium: 108mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 and updated in 2025.
