This is the ultimate BBQ chicken salad, packed with summer flavors: crisp romaine, juicy cherry tomatoes, sweet corn, garbanzo beans, tender BBQ chicken, and a creamy avocado ranch dressing. It’s an easy, protein-rich meal that works for lunch, dinner, or a backyard barbecue side.
Whether you’re using leftover grilled BBQ chicken or making a fresh batch, this salad comes together quickly and tastes like summer in a bowl. The combination of tangy BBQ sauce on chicken, salty feta, and the smooth avocado ranch dressing creates a satisfying contrast of textures and flavors. It’s also a reliable make-ahead option if you want to prep components in advance and assemble at mealtime.
What is in this BBQ chicken salad recipe?
- BBQ chicken: grilled chicken breasts brushed with BBQ sauce or prepared from your favorite BBQ chicken recipe.
- Romaine: crisp romaine provides crunch and a neutral base to highlight the toppings.
- Veggies: sweet corn, cherry tomatoes, and garbanzo beans add color, texture, and fiber.
- Avocado ranch dressing: a simple, creamy dressing made with ranch, avocado, lemon juice, and chives.
- Cheese: feta crumbles add a salty, tangy finish.
Variations
This salad is highly adaptable. Swap romaine for baby spinach, arugula, or mixed greens for a different texture and flavor profile. Add other vegetables you have on hand—cucumber, thinly sliced red onion, grilled zucchini, or fresh herbs like cilantro or parsley all work well. For extra protein and richness, add cooked bacon pieces. If you want to vary the protein, substitute BBQ chicken with grilled chicken thighs, shrimp, or a plant-based protein alternative.
Make Ahead Instructions
This salad is excellent for meal prep. Cook and slice the BBQ chicken and store it separately from the greens to keep textures fresh. Roast or sauté corn in advance and store it with the cherry tomatoes, garbanzo beans, and feta in an airtight container. Prepare the avocado ranch dressing and keep it chilled in a jar. When ready to serve, combine the lettuce, toppings, chicken, and dressing, tossing gently so the lettuce stays crisp.
Avoid adding dressing to the lettuce until serving time; dressed greens wilt quickly.
Serving Suggestions
This BBQ chicken salad is delicious on its own as a full meal. It also pairs nicely as a side salad alongside grilled steak, roasted vegetables, or a light grain dish. For a summer menu, finish the meal with a refreshing dessert like a fruit crisp or coconut bars to balance the savory flavors of the salad.
BBQ Chicken Salad
This BBQ chicken salad features perfectly grilled BBQ chicken, crunchy romaine, plenty of summer vegetables, and a creamy avocado ranch dressing. Serves about six.
Author: Lee Funke
Prep: 1 hr | Cook: 10 mins | Total: 1 hr 10 mins | Servings: 6
Ingredients
BBQ Chicken Salad
- 15 oz garbanzo beans (drained and rinsed)
- 2 teaspoons lemon juice
- 1 teaspoon sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1.5 tablespoons avocado oil
- 10 oz sweet corn (fresh or frozen)
- 4–6 cups chopped romaine lettuce (washed and dried)
- 10 oz cherry tomatoes, halved
- 1/3 cup feta crumbles
- 1.5 lbs BBQ chicken breast, sliced
Avocado Ranch Dressing
- 1/3 cup ranch dressing
- 1/2 large avocado
- 1/2 tablespoon white wine vinegar
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/2 teaspoon dried chives
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- In a medium bowl, combine the garbanzo beans with 2 teaspoons lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside to marinate briefly.
- Heat the avocado oil in a large skillet over high heat. Add the corn and season with the remaining salt and pepper. Sauté, tossing occasionally, for 8–10 minutes or until the corn is golden and slightly charred. Remove from heat and let cool slightly.
- Place the chopped romaine in a large salad bowl. Add the halved cherry tomatoes, cooked corn, garbanzo beans, and feta. Toss gently to combine.
- Make the avocado ranch dressing: in a jar or blender, combine the ranch dressing, avocado, white wine vinegar, garlic clove, lemon juice, dried chives, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Blend or shake until smooth and creamy. Adjust seasoning to taste.
- Top the salad with sliced BBQ chicken, drizzle with avocado ranch dressing, and toss lightly to coat. Serve immediately.
Tips & Notes
- You can make fresh BBQ chicken or use leftover BBQ chicken — both work equally well.
- Swap romaine for your preferred greens if you’d like a softer or peppery base.
- If you’re short on time, use plain ranch in place of the avocado-based dressing for a quicker assembly.
- Store salad components separately for up to 3 days; assembled salad is best eaten the same day.
Nutrition (per serving, approximate)
Calories: 446 kcal, Carbohydrates: 36 g, Protein: 35 g, Fat: 19 g, Fiber: 9 g, Sugar: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by: The Wooden Skillet
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