Grilling the chicken directly in BBQ sauce, rather than saucing it afterward, lets the sugars caramelize slightly against the heat before it goes over romaine with avocado, corn, black beans, and tomatoes. Ready in about 25 minutes, it works equally well tossed together or served layered.
BBQ Chicken Salad with Avocado & Corn
Ingredients
- 2 grilled BBQ chicken breasts, sliced
- 6 cups chopped romaine lettuce
- 1 ripe avocado, diced
- 1 cup cooked corn (fresh or canned)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheddar cheese (optional)
- BBQ sauce, for drizzling
- Ranch or chipotle ranch dressing, for serving
Instructions
- Grill or pan-sear chicken breasts with your favorite BBQ sauce until fully cooked. Slice and set aside.
- In a large salad bowl, layer chopped romaine, corn, black beans, tomatoes, red onion, and avocado.
- Top with sliced BBQ chicken and shredded cheese, if using.
- Drizzle with more BBQ sauce and a generous spoon of ranch dressing.
- Toss gently to combine or serve layered. Enjoy immediately!
Recipe Notes
- • Perfect for meal prep—store components separately and assemble fresh.
- • Add tortilla strips or crushed chips for a crunchy topping.
- • Use rotisserie chicken and toss with BBQ sauce for a shortcut.
Nutrition
- Serving Size
- 1 large bowl
- Calories
- 430
- Sugar
- 7g
- Sodium
- 520mg
- Fat
- 25g
- Saturated Fat
- 5g
- Unsaturated Fat
- 17g
- Trans Fat
- 0g
- Carbohydrates
- 20g
- Fiber
- 6g
- Protein
- 32g
- Cholesterol
- 75mg
Why you'll love this
- Layering the components in the bowl rather than tossing everything together immediately lets the salad be served either mixed or layered, depending on preference.
- Using both BBQ sauce and ranch dressing together, rather than just one, balances the salad's smoky sweetness with a cooling, tangy element.
Troubleshooting
The salad wilted or got soggy before serving.
Store the components separately and assemble just before eating rather than dressing the salad ahead of time.
Want extra crunch.
Add tortilla strips or crushed chips as a topping right before serving.
The avocado browned before serving.
A thin layer of olive oil or extra lime juice on the cut surface slows the oxidation if you're prepping ahead.
Frequently asked questions
Can I make BBQ Chicken Salad with Avocado & Corn ahead of time?
Yes! Prepare the chicken and corn up to 2 days ahead, but add the avocado and dressing just before serving to maintain freshness and prevent sogginess.
What’s the best BBQ sauce to use for this recipe?
Choose a sauce that balances sweet and smoky notes. Medium-thickness sauces that coat the chicken well without being too runny or overpowering.
Can I use frozen corn instead of fresh?
Absolutely! Thaw completely and pat dry, then sauté in a hot skillet with a touch of oil until lightly charred for best flavor.
How can I make this salad more filling?
Add black beans, quinoa, or roasted sweet potatoes for extra substance. Serving with cornbread or a side of rice also makes it more hearty.
Is there a way to make this dairy-free?
Simply skip the cheese topping if called for in your version. The avocado provides plenty of creaminess, and the BBQ sauce offers rich flavor.
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