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!
I’ve been making this BBQ chicken salad for years, and honestly, I’m not sure why it took me so long to share it. It’s one of those “clean out the fridge” meals I toss together with leftover grilled chicken, and since I never really measured anything, it never felt like a real recipe. But lucky for you, I finally perfected it — and I’m so excited to share it today!
If you know me, you know I love a big, meal-sized salad that’s packed with protein, loaded with texture, and bursting with flavor — and this one checks all the boxes.
It’s loaded with grilled BBQ chicken, fresh veggies, black beans, avocado, and not one but two dressings — my healthy BBQ sauce and creamy vegan ranch dressing. And don’t skip the crushed tortilla chips on top for that perfect salty crunch. It’s seriously so good… I can’t wait for you to try it!
Why You Gotta Try This One
- Packed with flavor: Between the smoky grilled BBQ chicken, creamy avocado, sweet corn, and crunchy tortilla chips, every bite is a flavor bomb.
- Protein-packed: With chicken and black beans, this salad is packed with over 40 grams of protein and is guaranteed to keep you full and satisfied.
- Quick & easy: Perfect for busy weeknights or when you don’t feel like turning on the oven. Just grill, chop, and drizzle!
- Meal prep–friendly: Prep everything ahead of time and just assemble when you’re ready to eat for quick lunches throughout the week.
Here’s What You Need
- 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.
Make This Recipe Your Own
This salad already packs in a ton of flavor and texture, but here are a few easy ways to switch things up based on what you like or what you’ve got in the kitchen:
- Make it spicy: Add chopped jalapeños, a dash of hot sauce, or use a spicy BBQ sauce to give this salad a little extra kick.
- Add grains: Bulk it up with cooked quinoa, farro, or brown rice. It makes the salad more filling and great for meal prep.
- Swap the greens: Romaine adds great crunch, but you can totally use mixed greens, spinach, or even massaged kale if that’s what you have.
How to Make This 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!
Quick Shortcuts to Make This Salad Even Easier
Want to whip up this BBQ chicken salad in no time? Here are a few shortcuts to help you get it on the table fast — perfect for busy weeknights:
- Grill your chicken ahead of time or use rotisserie chicken. Just shred the rotisserie chicken and toss it with BBQ sauce before adding it to your salad.
- Use canned black beans and corn. No need to soak beans or thaw frozen corn — just crack open a can, drain, and rinse!
- Grab store-bought BBQ sauce and ranch. I shared some of my favorite brands in the ingredient section if you need a good rec!
- Go for pre-shredded cheese. I usually recommend shredding your own for best texture and melt, but when you’re short on time, pre-shredded works just fine.
How to Store BBQ Chicken Salad
Have leftovers? When stored properly, the ingredients will stay fresh in the fridge for 3–4 days.
- Store components separately: Keep the chicken, veggies, and dressings in separate containers to avoid sogginess.
- Keep the lettuce dry: Make sure your romaine is completely dry before storing to keep it crisp.
- Wait on the toppings: Add avocado and tortilla chips just before serving for the best texture and flavor.
How to Meal Prep This BBQ Chicken Salad
This salad is perfect for meal prep and can be prepped a couple of different ways!
Layer your ingredients in a wide-mouth mason jar to keep things fresh and crisp. When you’re ready to eat, just dump it into a bowl and add your toppings!
- Ranch dressing and BBQ sauce (2 tablespoons on the bottom)
- Red onion and corn
- Black beans, cherry tomatoes, romaine, and cheese
- BBQ chicken on top
Meal Prep Container:
Use a standard glass or plastic container. Start with chopped romaine and layer the remaining ingredients in rows or sections. Store the dressing separately and wait to add avocado and tortilla chips until you’re ready to eat.
