BBQ Chicken Salad

This BBQ chicken salad is a full meal in a bowl. It brings together smoky, saucy chicken and fresh, crunchy vegetables for a satisfying lunch or dinner.

You can have this on the table in about 20 minutes, especially if you use pre-cooked chicken. It is a great way to combine familiar barbecue flavors with the freshness of a big salad.

Why will you love BBQ Chicken Salad?

Gently warming the chicken in BBQ sauce helps the flavor penetrate the meat and coat it well.

Using a mix of canned and fresh ingredients saves time without sacrificing texture and flavor.

Layering the salad components instead of tossing everything together keeps the lettuce crisp until served.

BBQ Chicken Salad Ingredients

• Chicken: A store-bought rotisserie chicken is a great shortcut. Any leftover cooked and shredded chicken works well.

• BBQ Sauce: Use your favorite brand and style, whether it is sweet, smoky, or spicy.

• Lettuce: Romaine provides a sturdy, crisp base, but iceberg or a spring mix would also work.

• Ranch Dressing: Store-bought ranch is convenient, but other creamy dressings like a cilantro-lime or avocado dressing are also good options.

• Toppings: Crispy fried onions add a savory crunch, while pickled red onions offer a bright, tangy contrast.

Exact quantities are in the recipe card below.

How to Make BBQ Chicken Salad

Step 1: Warm the Chicken

In a small pan, combine the shredded chicken and your barbecue sauce. Set the pan over medium-low heat and stir until the chicken is coated and warmed through.

Step 2: Prepare the Salad Base

While the chicken heats, prepare your vegetables. Chop the romaine lettuce, halve the cherry tomatoes, and dice the avocado. Open, drain, and rinse the cans of black beans and corn.

Step 3: Assemble and Serve

Build your salads by dividing the lettuce among four bowls. Top with the beans, corn, tomatoes, and avocado. Add a scoop of the warm BBQ chicken, drizzle with ranch, and finish with any extra toppings you like.

What to Serve with BBQ Chicken Salad

This salad is a complete meal on its own. If you want something extra, a side of cornbread or warm tortilla chips would be a good pairing.

Helpful Tricks for BBQ Chicken Salad

Food Safety: When reheating cooked chicken, always ensure it reaches a safe internal temperature of 165°F (74°C) as measured by a food thermometer.

For a faster prep time, use a store-bought rotisserie chicken and your favorite bottled BBQ sauce and ranch dressing.

Feel free to adjust the amount of BBQ sauce and ranch dressing to your personal preference.

To prevent the avocado from browning, dice it just before you are ready to assemble the salads.

How to Store and Freeze BBQ Chicken Salad

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The assembled salad does not store well as the lettuce will wilt. Reheat the chicken to 165°F (74°C) before serving.

BBQ Chicken Salad Recipe FAQs

Can I make this salad ahead of time?

It is best assembled just before serving to keep the lettuce from getting soggy. You can prep the components ahead: chop the vegetables (except the avocado), mix the chicken and sauce, and store them in separate containers in the fridge.

What other toppings can I add?

Shredded cheddar or Monterey Jack cheese, crushed tortilla chips, or a sprinkle of fresh cilantro are all great additions that work well with the other flavors.

Can I use a different dressing?

Yes. If you are not a fan of ranch, a creamy cilantro-lime dressing or a simple chipotle vinaigrette would also work well.

BBQ Chicken Salad

Tender BBQ chicken over crisp lettuce with black beans, corn, and a creamy ranch dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 2 cups shredded cooked chicken about 10 oz / 280g
• ⅓ cup barbecue sauce plus more to taste, 80ml
• 6 cups chopped romaine lettuce about 1 large head
• 1 can black beans (425g) rinsed and drained, 15-ounce
• 1 can corn (425g) drained, 15-ounce
• 1 pint cherry tomatoes halved, about 2 cups / 300g
• 1 medium avocado pitted and diced
• ⅓ cup ranch dressing 80ml
• Optional for serving: crispy fried onions pickled red onions

Instructions

 

• In a small saucepan, stir together the shredded chicken and barbecue sauce until the chicken is evenly coated.
• Place the pan over medium-low heat. Cook for about 5 minutes, stirring occasionally, until the chicken is warmed through. If reheating from cold, ensure it reaches an internal temperature of 165°F (74°C).
• While the chicken warms, divide the chopped romaine lettuce among four large bowls.
• Arrange the black beans, corn, and halved cherry tomatoes over the lettuce.
• Add the diced avocado to each bowl.
• Top each salad with a portion of the warm BBQ chicken.
• Drizzle the ranch dressing over the salads.
• If using, sprinkle with crispy fried onions or pickled red onions before serving. Serve immediately.

Notes

Food Safety: When reheating cooked chicken, always ensure it reaches a safe internal temperature of 165°F (74°C) as measured by a food thermometer.

For a faster prep time, use a store-bought rotisserie chicken and your favorite bottled BBQ sauce and ranch dressing.

Feel free to adjust the amount of BBQ sauce and ranch dressing to your personal preference.

To prevent the avocado from browning, dice it just before you are ready to assemble the salads.

Keyword bbq chicken salad, chicken salad, easy dinner, main course salad, summer salad