Smoky BBQ Chicken Salad

This BBQ chicken salad brings together juicy grilled chicken, crisp vegetables, and a smoky-sweet BBQ ranch dressing for a satisfying meal that works equally well for casual weeknight dinners or impressing guests at a summer gathering. The combination of textures and flavors makes this far more exciting than your average salad.

I first created this salad when looking for ways to use leftover grilled chicken from our weekend barbecue. My family was immediately hooked on the combination of smoky chicken and creamy dressing alongside the crisp vegetables.

Ingredients

• Boneless chicken breasts or thighs: provide the protein foundation. Choose thighs for more flavor or breasts for leaner option
• BBQ sauce: adds sweet and tangy flavor. Select one that matches your preference from spicy to sweet
• Romaine lettuce: offers the perfect crisp base. Look for fresh hearts with tight leaves
• Fresh vegetables: like cucumber, tomatoes, and corn bring color and nutrition. Use seasonal produce when possible
• Corn chips or tortilla strips: add essential crunch. The textural contrast makes this salad special
• Ranch dressing mixed with BBQ sauce: creates a uniquely delicious dressing. Use high-quality ranch for best results

Step-by-Step Instructions

Prepare the Grill:

Preheat your grill to medium-high heat ensuring it reaches about 400°F. This temperature allows the chicken to cook through while developing nice grill marks without burning. Brush the grates lightly with oil to prevent sticking which can tear the chicken and cause flare-ups.

Prepare the Chicken:

Trim any excess fat from the chicken then place between plastic wrap and gently pound to an even ½-inch thickness. This ensures quick, even cooking and maximum tenderness. Season both sides generously with seasoned salt or your favorite dry rub making sure to cover the entire surface.

Grill the Chicken:

Place seasoned chicken on the preheated grill and let it cook undisturbed for 5 minutes. Resist the urge to move it around as this prevents proper sear marks from forming. Flip once and cook another 4 minutes before brushing with BBQ sauce. The sauce should caramelize slightly but not burn.

Rest and Slice:

Remove chicken once it reaches 165°F internally and let rest for 5-10 minutes before slicing. This resting period allows juices to redistribute throughout the meat ensuring moist chicken. Slice against the grain into thin strips for maximum tenderness.

Assemble the Salad:

Combine all chopped vegetables in a large bowl and toss well to integrate flavors. Portion onto individual plates then top with sliced chicken, cheese, and tortilla strips. Drizzle with BBQ ranch dressing just before serving for maximum freshness and crunch.

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The BBQ sauce is truly what transforms this from an ordinary salad to something special. I discovered this by accident when my son suggested adding his favorite sauce to our usual ranch dressing. The combination has become our secret weapon for getting even the most reluctant salad eaters to clean their plates.

Make-Ahead Options

This salad works beautifully for meal prep with some strategic planning. Grill and slice the chicken up to three days in advance and store in an airtight container. Chop all vegetables except tomatoes and store separately. Mix the dressing and keep refrigerated. When ready to serve, simply assemble all components for a fresh tasting meal in minutes.

Customization Ideas

The beauty of this BBQ chicken salad lies in its flexibility. For a Southwest version, add black beans, avocado, and a sprinkle of cumin to the dressing. Create a tropical twist with diced mango and a hint of lime juice. For a heartier version, add cooked quinoa or farro to the base. The recipe easily adapts to whatever ingredients you have on hand or whatever flavor profile you're craving.

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Serving Suggestions

Serve this salad as a complete meal on its own or pair with cornbread or garlic bread for a more substantial dinner. For entertaining, consider setting up a build-your-own BBQ chicken salad bar with all components separated allowing guests to customize their portions. This interactive approach makes for a fun casual gathering, especially during summer months when lighter fare is appreciated.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prep components separately up to 3 days ahead. Store the grilled chicken, prepared vegetables, and dressing in separate containers in the refrigerator. Assemble just before serving to maintain the best texture and freshness.

→ What type of BBQ sauce works best?

Both sweet and smoky BBQ sauces work well. Choose your favorite style - Kansas City sweet, Texas smoky, or Carolina tangy sauce will all complement the chicken and dressing nicely.

→ Is there a way to make this vegetarian?

Absolutely! Replace the chicken with grilled portobello mushrooms or black bean patties brushed with BBQ sauce. You'll still get that smoky BBQ flavor with a plant-based protein alternative.

→ Can I use rotisserie chicken instead of grilling my own?

Yes! Store-bought rotisserie chicken makes a great time-saving option. Simply shred the chicken, toss with BBQ sauce, and warm slightly before adding to your salad.

→ What can I substitute for ranch dressing?

If you don't have ranch dressing, try using sour cream or Greek yogurt mixed with a little milk, garlic powder, dried herbs, and the BBQ sauce. Blue cheese dressing also pairs wonderfully with the BBQ flavors.

→ How can I make this salad more filling?

Add black beans, avocado, or quinoa to increase the protein and healthy fats. These additions make the salad more substantial without compromising the flavor profile.