Ingredients

For the Grilled BBQ Chicken:

  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup BBQ sauce (your favorite brand or homemade)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Salad:

  • 1 large head of romaine lettuce, chopped (about 6 cups)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned; if frozen, thaw first)
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • 1/4 cup red onion, finely diced (optional, for added crunch and flavor)

For the Ranch-BBQ Drizzle:

  • 1/4 cup ranch dressing
  • 2 tbsp BBQ sauce
  • 1 tsp apple cider vinegar (for a slight tang, optional)

Optional Garnishes:

  • 1/4 cup tortilla strips or crushed tortilla chips
  • 2 tbsp chopped fresh cilantro or green onions

Equipment

  • Grill or grill pan
  • Small mixing bowl
  • Large salad bowl
  • Whisk or spoon for dressing
  • Tongs for grilling

Instructions

Step 1: Marinate and Grill the Chicken

  1. In a small bowl, mix BBQ sauce, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Pat the chicken breasts dry and coat them with the marinade. Let sit for 15-30 minutes at room temperature or up to 4 hours in the fridge.
  3. Preheat your grill or grill pan to medium-high heat (about 400°F/200°C).
  4. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Baste with extra BBQ sauce during the last 2 minutes of grilling for a caramelized finish.
  5. Remove from grill, let rest for 5 minutes, then slice into strips or cubes.

Step 2: Prepare the Salad

  1. In a large salad bowl, add the chopped romaine lettuce as the base.
  2. Arrange the black beans, corn, cherry tomatoes, shredded cheddar cheese, and red onion (if using) over the lettuce in sections or mixed together, depending on your preference.

Step 3: Make the Ranch-BBQ Drizzle

  1. In a small bowl, whisk together the ranch dressing, BBQ sauce, and apple cider vinegar (if using) until smooth. Adjust the ratio to taste—add more BBQ sauce for sweetness or more ranch for creaminess.
  2. Set aside or transfer to a small squeeze bottle for drizzling.

Step 4: Assemble and Serve

  1. Add the sliced or cubed BBQ chicken on top of the salad.
  2. Drizzle the ranch-BBQ dressing generously over the salad.
  3. Sprinkle with tortilla strips and chopped cilantro or green onions for extra crunch and flavor, if desired.
  4. Toss lightly to combine, or serve as is for a composed presentation.
  5. Serve immediately with extra dressing on the side.

Tips

  • Make Ahead: Grill the chicken and prep the vegetables up to 1 day in advance. Store separately in the fridge and assemble just before serving.
  • Vegetarian Option: Swap the chicken for grilled tofu or roasted sweet potatoes, marinated in the same BBQ mixture.
  • Spice It Up: Add diced jalapeños or a pinch of cayenne to the marinade for a spicy kick.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy.

Nutritional Information (Approximate per serving, based on 4 servings)

  • Calories: 450 kcal
  • Protein: 30g
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Sugar: 10g