Grilled Barbecue Chicken Salad Recipe

Without question, this grilled barbecue chicken salad recipe will be your new favorite meal! It’s light yet filling, and super quick and easy to make as well. With simple, whole ingredients, you’ll have tasty, tender chicken that pairs perfectly with a crisp, delicious salad.

This dish is an excellent choice for busy weeknights or to fuel you up during your lunchbreak at work. While salad is typically better fresh, you can still make the chicken ahead of time and freeze for another day. What more could you ask for in a meal?

Grilled Barbecue Chicken Salad


  • 1 ½ cups barbecue sauce
  • 1 garlic clove, grated
  • 6 boneless, skinless chicken breasts
  • 1 tbsp. salted butter
  • 12 oz. (2 cups) frozen corn
  • 15 oz. can black beans, drained and rinsed
  • Juice of 1 lime
  • 3 romaine lettuce hearts, chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, chopped
  • ¾ cup ranch dressing


Step 1

Preheat the oven to 400 ̊. First, you’ll want to prepare the chicken. Start by pouring the barbecue sauce into a medium saucepan, then add in the grated garlic. Heat the sauce, over medium heat, just until it’s slightly bubbling. Then, remove about ½ cup of sauce and place it in a bowl for later when the chicken is ready.

Step 2

Meanwhile, line a baking sheet with foil, or silicone baking mat, and place the chicken breasts on top. Then, brush about 1 tablespoon of sauce evenly over each piece of chicken. You can also sprinkle on some spices like garlic powder, onion powder, course sea salt, or even a bit of red pepper flakes. For the most part, this is an area you can really customize to your preferences.

Step 3

Next, bake the chicken in the oven for about 30-35 minutes, depending on how thick the chicken is. Every now and then, brush each piece with another tablespoon of sauce. When the chicken is cooked through, brush the remaining sauce onto the chicken.

Step 4

Now, time for the salad portion. With a large skillet, melt your butter over medium-high heat. Stir in the frozen corn and cook for around 5 minutes, until heated through. Likewise, you can always use corn that you can steam in the microwave, whatever works best. After that, add in the lime juice and black beans, cooking for another 2 minutes, until hot.

Step 5

Lastly, take the chicken and cut them into 1 inch pieces. Toss the lettuce, avocado, tomatoes, and corn mixture in a large bowl. Then, add in the ranch dressing and mix until combined. Divide the salad among your plates and top with the barbecue chicken pieces. Serve and enjoy!

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About The Author

Jaime Curl

I've explored many different fields within physical therapy, including acute care and oncology at Troy Beaumont Hospital, elementary through high school levels in the Troy School District, and outpatient physical therapy. As the office manager and marketer, I am able to combine my love for health and exercise science with my people skills, all with a dash of marketing and personal training. My hobbies include spending time with friends and family, baking, crafting, and watching my favorite movies or tv shows.

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