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5.0 from 81 votes

BBQ Chicken Salad

Smoky BBQ chicken, corn, tomatoes, black beans, avocado + cheese drizzled with homemade Ranch. An instant family favorite!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course , Salad
Cuisine: American , International

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch chunks
  • 2 tablespoons vegetable oil divided
  • 2 teaspoons BBQ seasoning
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup BBQ sauce
  • 2 ears corn husks and silk removed
  • 1 head romaine shredded
  • 1 ½ cups cherry tomatoes halved
  • 1 cup canned black beans rinsed and drained
  • 1 avocado halved, seeded, peeled and diced
  • ½ cup diced red onion
  • 1 cup shredded sharp cheddar cheese
  • homemade ranch dressing

Instructions

    Cup of Yum
  1. In a large bowl, combine chicken, 1 tablespoon vegetable oil, BBQ seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat remaining 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 6-8 minutes. Set aside and stir in BBQ sauce until well combined.
  3. Add corn to the grill pan, and cook, turning occasionally, until charred and tender, about 5-10 minutes; let cool before cutting the corn kernels off the cobs.
  4. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, tomatoes, black beans, avocado, red onion and cheese. Pour the ranch dressing on top of the salad and gently toss to combine.
  5. Serve immediately.

Notes

  • *If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
  • large cast iron skillet