I love to make this BBQ Chicken Salad any time of year, but it really makes the perfect summer dinner. A giant dinner salad is one of my favorite things and this one is loaded right up with tons of flavor and texture!
It also highlights some of summer's greatest produce. The tomatoes are at their freshest and most flavorful, and fresh corn is aplenty. Plus, I get to get my favorite duo together, bbq and ranch, they just go together so well!
Ingredients
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, skewer and season the chicken, then lightly oil the corn and season with a little salt and pepper. Fire up the grill and get it nice and hot. And while the chicken cooks grill the corn until is begins to char a little bit.
Let the corn cool a little, then cut it off the cobb. In a large bowl, combine the lettuce, cooled corn, and remaining salad fixings and toss it all together.
Place some of the mixed salad on a plate, and top with some of the grilled bbq chicken skewers. Oh, and toss on some of the crispy onions on top, they really elevate the salad and make GREAT!
Notes & Tips
Be sure to soak the skewers in water, if you don't they will burn right up on the grill. Alternatively use metal skewers, like these!
When the grill is hot, you can place the chicken and corn on at the same time. The corn should cook and char before the chicken is done. Let it cool while the chicken finishes cooking, then everything should be ready at the same time.
Cut your avocado as close to serving time as possible to keep it from browning. But once you toss it with the dressing it will not turn brown.
Substitutions
If you do not prefer chicken breast, any cut of chicken you like better could be used.
I use romaine because it is sturdy lettuce and can hold up to a hot chicken skewer being placed on it. But butter lettuce or leaf lettuce could also be used.
Ranch is my favorite dressing to use because I love it with the bbq sauced chicken. But you could of course use your favorite dressing if you don't prefer ranch.
More of my Favorite Salads
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📖 Recipe
BBQ Chicken Salad
I love to make this BBQ Chicken Salad any time of year, but it makes the perfect summer dinner & a dinner salad is one of my favorite things!
Ingredients
- Wooden Skewers, soaked in water
- 4 large Chicken Breasts, tenderized, cut into chunks & skewered
- Kosher Salt
- Fresh Cracked Black Pepper
- Olive Oil
- BBQ Sauce, for saucing chicken
- 4 cups Romaine Lettuce, chopped
- 1 ½ cups Tomatoes, diced, chopped, or halved
- ¾ cup Red Onion, sliced
- 2 ears Corn, grilled and blistered & cut off cob
- 1-2 Avocados, sliced
- Ranch Dressing, for serving
- Crispy Fried Onions, for topping
Instructions
- Set some wooden skewers in a tray of water to soak.
- In a large bowl, season the chicken with salt, pepper, and a drizzle of olive oil toss to coat.
- Skewer the chicken onto the soaked wooden skewers and set it aside on a tray or platter.
- Heat a grill to high, or a grill pan on the stove over medium-high heat.
- Grill the chicken until an instant-read thermometer reads 165˚F. Toss the ears of corn on the grill with the chicken too. Cook just until beginning to brown and blister a bit.
- Brush the chicken with some bbq sauce on both sides, and continue cooking until set and stuck to the chicken.
- In a large bowl, combine the lettuce, tomatoes, red onion, corn, and avocado. Toss with some of the ranch dressing to combine.
- Place a serving of the salad in a pasta bowl or large plate, and top with chicken skewers and crispy onions.
Notes
Notes & Tips
Be sure to soak the skewers in water, if you don't they will burn right up on the grill. Alternatively use metal skewers, like these!
When the grill is hot, you can place the chicken and corn on at the same time. The corn should cook and char before the chicken is done. Let it cool while the chicken finishes cooking, then everything should be ready at the same time.
Cut your avocado as close to serving time as possible to keep it from browning. But once you toss it with the dressing it will not turn brown.
Substitutions
If you do not prefer chicken breast, any cut of chicken you like better could be used.
You can use a storebought bbq sauce, but my favorite is a recipe I developed for a client, you can get the recipe HERE!
I use romaine because it is sturdy lettuce and can hold up to a hot chicken skewer being placed on it. But butter lettuce or leaf lettuce could also be used.
Ranch is my favorite dressing to use because I love it with the bbq sauced chicken. But you could of course use your favorite dressing if you don't prefer ranch.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set -
Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, 20 Inch x 10.5 Inch - One tray
-
John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
-
Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 582Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 124mgSodium: 507mgCarbohydrates: 33gFiber: 11gSugar: 11gProtein: 48g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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