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–+ servings

BBQ Chicken Salad

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Smoky BBQ chicken, corn, tomatoes, black beans, avocado + cheese drizzled with homemade Ranch. An instant family favorite!
5 stars (27 ratings)

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

  • In a large bowl, combine chicken, 1 tablespoon vegetable oil, BBQ seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • 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.
  • 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.
  • 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.
  • Serve immediately.

Notes

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