Growing up, summer always meant two things in our family: backyard barbecues and big, colorful salads served under the shade of our old oak tree. The BBQ Chicken Chopped Salad was a tradition that blended both worlds. I remember watching my dad standing proudly at the grill, brushing smoky barbecue sauce onto chicken breasts while my mom tossed vibrant vegetables in a giant wooden bowl. Every element felt like it had a story—from the corn picked fresh from the farmer’s market that morning to the handful of cilantro my little brother insisted on adding “for good luck.”
This BBQ Chicken Chopped Salad is more than a salad; it’s a celebration of summer’s bold flavors and fresh textures. It captures the joy of grilled meals shared outdoors, the laughter around the picnic table, and the comforting satisfaction of a hearty, nourishing dish that feels both light and indulgent. With tender grilled chicken glazed in sweet and tangy barbecue sauce, charred corn, creamy avocado, and a drizzle of ranch, every bite is packed with flavor and texture.
Whether you’re serving this for a casual weeknight dinner or as the centerpiece at your next cookout, it’s a dish that invites everyone to dig in—and maybe sneak a second helping.
Why You’ll Love This BBQ Chicken Chopped Salad
- A complete meal in one bowl: Loaded with protein, healthy fats, and veggies.
- Incredible textures: Every bite is crunchy, creamy, smoky, and fresh.
- Customizable: Swap in different beans, cheeses, or toppings to fit your preferences.
- Perfect for entertaining: It holds up well for buffets and potlucks.
- A colorful showstopper: Looks as beautiful as it tastes.
INGREDIENTS YOU’LL NEED
- 2 boneless, skinless chicken breasts (about 1 pound)
- Salt and freshly ground black pepper, to taste
- 1/2 cup barbecue sauce, plus extra for drizzling
- 2 ears fresh corn, husked
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1 cup crushed tortilla chips
- 1/2 cup ranch dressing
HOW TO MAKE BBQ CHICKEN CHOPPED SALAD
Grilled chicken, charred corn, crisp lettuce, and a rainbow of toppings come together in this fresh, flavorful salad. Here’s how to make it:
Step-by-Step Instructions
Step 1: Grill the Chicken
Start by seasoning the chicken breasts with salt and pepper on both sides. Fire up your grill to medium-high heat. Place the chicken on the grill and cook for 5-6 minutes per side. During the last few minutes of grilling, brush the chicken generously with barbecue sauce, letting it caramelize into a sticky glaze. Remove the chicken from the grill and let it rest for 5 minutes before slicing into bite-sized pieces.
I always love this part—the smell of smoky barbecue filling the air, that beautiful char on the chicken signaling it’s perfectly cooked. Sometimes, we’d let the chicken cool completely and refrigerate it, so it was chilled for our salad on hot summer days.
Step 2: Grill the Corn
Place the corn cobs directly on the grill and turn them occasionally until they’re evenly charred and tender, about 8-10 minutes. Let the corn cool slightly, then stand each cob upright on a cutting board and slice the kernels off with a sharp knife. That pop of sweetness from grilled corn is one of my favorite flavors—it instantly transports me to summer picnics.
Step 3: Assemble the Salad
In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, black beans, shredded Monterey Jack and cheddar cheeses, diced avocado, thinly sliced red onion, and chopped cilantro. Scatter the grilled corn kernels over the top.
Step 4: Toss and Dress
Add the sliced BBQ chicken to the bowl. Drizzle with ranch dressing and an extra swirl of barbecue sauce. Toss everything gently so the dressing coats all the ingredients without making the salad soggy.
Step 5: Finish with Crunch
Just before serving, sprinkle the crushed tortilla chips over the top. That final crunch brings the whole dish together.
I can’t count the number of times we brought this salad to potlucks or summer parties—it always disappeared fast. The combination of smoky, creamy, crunchy, and fresh is just irresistible.
HELPFUL TIPS
- Grill Ahead: You can grill the chicken and corn up to 2 days in advance and refrigerate them until ready to use.
- Avocado Freshness: If you’re prepping ahead, add the avocado just before serving to avoid browning.
- Dressing Options: Swap ranch for a chipotle ranch or a cilantro lime vinaigrette if you want a spicier or tangier kick.
- Kid-Friendly: Serve the dressing on the side for picky eaters who might prefer plain salad.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free (check BBQ sauce and chips)
NOTES
For a vegetarian twist, skip the chicken and double the beans or add grilled tofu instead.
NUTRITIONAL INFORMATION (Per Serving)
- Calories: ~550
- Protein: 35g
- Carbohydrates: 40g
- Fat: 25g
- Fiber: 10g
- Sugar: 8g
FREQUENTLY ASKED QUESTIONS
Can I use pre-cooked chicken?
Yes! Shredded rotisserie chicken tossed in barbecue sauce makes a great shortcut.
Can I make this salad ahead?
You can prep all the components ahead and store them separately. Toss together just before serving for the freshest taste.
What other toppings work well?
Sliced jalapeños, diced bell peppers, or a sprinkle of crumbled queso fresco add fun variations.
STORAGE INSTRUCTIONS
Store leftover salad (without tortilla chips) in an airtight container in the fridge for up to 2 days. Keep tortilla chips separate to maintain their crunch.
RELATED RECIPES
If you liked this BBQ Chicken Chopped Salad, you’ll definitely enjoy:
- Caribbean Jerk Chicken and Rice
- Honey BBQ Chicken Rice
- Grilled Cowboy Butter Chicken Skewers
- Creamy Caprese Pasta Salad
CONCLUSION
There’s a reason this BBQ Chicken Chopped Salad has become a staple in so many households—it’s the perfect balance of smoky grilled meat, crisp vegetables, creamy dressing, and crunchy toppings. Every forkful feels like a little summer party on your plate. Whether you’re cooking for your family or feeding a crowd, it’s a recipe you’ll come back to again and again.
Print
BBQ Chicken Chopped Salad
Description
Growing up, summer always meant two things in our family: backyard barbecues and big, colorful salads served under the shade of our old oak tree. The BBQ Chicken Chopped Salad was a tradition that blended both worlds. I remember watching my dad standing proudly at the grill, brushing smoky barbecue sauce onto chicken breasts while my mom tossed vibrant vegetables in a giant wooden bowl. Every element felt like it had a story—from the corn picked fresh from the farmer’s market that morning to the handful of cilantro my little brother insisted on adding “for good luck.”
This BBQ Chicken Chopped Salad is more than a salad; it’s a celebration of summer’s bold flavors and fresh textures. It captures the joy of grilled meals shared outdoors, the laughter around the picnic table, and the comforting satisfaction of a hearty, nourishing dish that feels both light and indulgent. With tender grilled chicken glazed in sweet and tangy barbecue sauce, charred corn, creamy avocado, and a drizzle of ranch, every bite is packed with flavor and texture.
Whether you’re serving this for a casual weeknight dinner or as the centerpiece at your next cookout, it’s a dish that invites everyone to dig in—and maybe sneak a second helping.
Ingredients
2 boneless, skinless chicken breasts (about 1 pound)
Salt and freshly ground black pepper, to taste
1/2 cup barbecue sauce, plus extra for drizzling
2 ears fresh corn, husked
8 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1 avocado, diced
1/4 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1 cup crushed tortilla chips
1/2 cup ranch dressing
Instructions
Step 1: Grill the Chicken
Start by seasoning the chicken breasts with salt and pepper on both sides. Fire up your grill to medium-high heat. Place the chicken on the grill and cook for 5-6 minutes per side. During the last few minutes of grilling, brush the chicken generously with barbecue sauce, letting it caramelize into a sticky glaze. Remove the chicken from the grill and let it rest for 5 minutes before slicing into bite-sized pieces.
I always love this part—the smell of smoky barbecue filling the air, that beautiful char on the chicken signaling it’s perfectly cooked. Sometimes, we’d let the chicken cool completely and refrigerate it, so it was chilled for our salad on hot summer days.
Step 2: Grill the Corn
Place the corn cobs directly on the grill and turn them occasionally until they’re evenly charred and tender, about 8-10 minutes. Let the corn cool slightly, then stand each cob upright on a cutting board and slice the kernels off with a sharp knife. That pop of sweetness from grilled corn is one of my favorite flavors—it instantly transports me to summer picnics.
Step 3: Assemble the Salad
In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, black beans, shredded Monterey Jack and cheddar cheeses, diced avocado, thinly sliced red onion, and chopped cilantro. Scatter the grilled corn kernels over the top.
Step 4: Toss and Dress
Add the sliced BBQ chicken to the bowl. Drizzle with ranch dressing and an extra swirl of barbecue sauce. Toss everything gently so the dressing coats all the ingredients without making the salad soggy.
Step 5: Finish with Crunch
Just before serving, sprinkle the crushed tortilla chips over the top. That final crunch brings the whole dish together.
I can’t count the number of times we brought this salad to potlucks or summer parties—it always disappeared fast. The combination of smoky, creamy, crunchy, and fresh is just irresistible.
Notes
For a vegetarian twist, skip the chicken and double the beans or add grilled tofu instead.