BBQ Chicken Salad
A quick, smoky-sweet salad tossed together on a lazy summer day that turned into a total flavor obsession. With juicy BBQ chicken, crisp veggies, ranch drizzle, and crunchy tortilla strips — it’s the stress-free bowl you’ll want on repeat.
Equipment
- Skillet or grill pan
- Large salad bowl
- Tongs or salad servers
- Cutting board + sharp knife
Ingredients
- 2 boneless skinless chicken breasts (grilled, baked, or pan-seared — you do you)
- 1/2 cup BBQ sauce sweet and smoky is my go-to, but spice it up if you dare
- 6 cups romaine lettuce chopped (because we need that crunch)
- 1 cup canned corn drained (or grilled if you’re feeling fancy)
- 1 cup cherry tomatoes halved (they bring the sunshine)
- 1/2 cup shredded cheddar cheese melty goodness, obviously
- 1/4 cup red onion thinly sliced (for that extra bite)
- A handful of tortilla strips the crunch queen
- Ranch dressing to drizzle (trust me... it works)
Instructions
Grill It, Babe
- Season the chicken with salt, pepper, garlic powder — whatever makes your heart sing. Grill or pan-sear it until juicy and golden. Don’t stress if it chars a little... that smoky flavor is the whole point. Slice it up and toss it in your BBQ sauce while it’s still warm. Let it soak in that goodness.
Layer Like a Queen
- In your biggest, cutest bowl (or just whatever’s clean), lay down your chopped romaine. Then sprinkle on the corn, cherry tomatoes, cheese, and onion. Honestly, go wild. I once added avocado and didn’t regret it for a second.
Chicken Goes On Top Like a Crown
- Place your sticky BBQ chicken slices right on top of that gorgeous salad pile. If your mouth’s not watering yet... check your pulse, babe.
Drizzle & Crunch
- Now drizzle ranch dressing across the top like you’re painting a masterpiece. Scatter those tortilla strips over everything for that final crunch. Step back. Admire it. Fall in love.
Notes
- Toss chicken in BBQ sauce while warm to lock in max flavor.
- Make it vegetarian by swapping in BBQ tofu or chickpeas.
- Store undressed leftovers separately to avoid soggy greens.
- It’s even better with grilled corn and a slice of avocado on top.
- Great make-ahead idea: prep all toppings and keep chicken + dressing separate until ready to eat.