BBQ Chicken Salad
You won’t be able to resist this BBQ chicken salad. Loaded with smoky barbecue grilled chicken, crispy bacon, juicy pineapple, crunchy tortilla chips, and so much more, it’s a sweet and savory masterpiece you’ll crave all summer long.
Table of Contents
Craving a salad that’s packed with flavor and far from ordinary? This BBQ Chicken Salad has it all! Inspired by my Gluten Free BBQ Chicken Pizza, it takes those bold, smoky flavors and gives them a fresh new twist.
Picture this – smoky BBQ chicken, crispy bacon, juicy pineapple, and sweet corn, all coming together in perfect harmony. Toss in some tortilla chips for crunch, creamy avocado for richness, and a tangy dressing to tie a neat bow around it. Voila! You’ve got yourself one heck of a dish! Perfect for a quick weeknight dinner or as a crowd-pleaser at your next potluck, this satisfying, flavorful salad is sure to impress. Give it a try! You won’t be sorry.
This BBQ Chicken Salad Is a Weeknight Win
I swear, this salad is about to change your world. Here’s what makes it so special:
- A meal in itself. This BBQ chicken salad is hearty enough to be a stand-alone meal. Packed with veggies, fruit, protein, healthy fats, and plenty o’ flavor, you won’t need anything else to keep you satisfied.
- Sweet meets savory. Smoky BBQ chicken, rich, salty bacon, sweet pineapple, juicy corn, and tangy dressing come together in a perfect marriage of sweet and savory. Your taste buds will be thrilled!
- Great texture. With crunchy tortilla chips, creamy avocado, and tender grilled chicken, this salad is super fun to eat. Each bite offers a unique sensory surprise.
What You’ll Need
Here comes your shopping list! Check out the recipe card below for precise measurements:
For the BBQ Ranch Dressing
- Plain Greek yogurt – Full-fat or low-fat Greek yogurt will work. Traditional plain yogurt is fine in a pinch, but it is a little runnier.
- Barbecue sauce – Pick your favorite brand or make your own.
- Olive oil – I prefer a young, extra virgin olive oil for the best flavor. Avocado oil will also work.
- Herbs – You’ll need flat-leaf parsley and dill here. While you can use dried herbs, I much prefer ’em fresh.
- Seasoning – Keep it simple with salt, onion powder, and garlic powder. Sometimes I’ll add a little smoked paprika if I’m feeling spunky.
- Apple cider vinegar – White wine vinegar will do the trick as well.
To Make the Chicken *
- Chicken breasts – Boneless, skinless breasts are my top choice, but you can use boneless, skinless thighs instead. They will just need a little longer on the grill.
- Seasoning – I went with kosher salt, paprika, onion powder, garlic powder, and chili powder. Smoked paprika is always a fun addition, too.
- Avocado oil – Or vegetable oil. To keep the chicken from sticking to the grate.
- Barbecue sauce – For brushing over the chicken. I like to save a little to drizzle over the salad as well.
*You can use leftover chicken tossed in a bit of barbecue sauce or BBQ Baked Chicken Breasts. These Air Fryer BBQ Chicken Legs (or use the tips to cook chicken breasts) would also be great.
For the Salad
- Pineapple – Pineapple and BBQ sauce just go together, in my opinion. That said, you could try a different fruit. Peaches would be fun!
- Corn – Whole ears for grillin’! Make sure to remove all those stringy silks before throwing the corn on the BBQ.
- Romaine lettuce – You could use butter lettuce or bibb lettuce instead.
- Cucumber – Peeled or unpeeled. If you don’t want to go through the hassle of peeling, use an English cucumber.
- Grape tomatoes – Cherry tomatoes would also work. So would diced heirloom or Roma tomatoes.
- Red onion – Or shallots. Slice them nice and thin so they don’t overwhelm the salad.
- Avocado – Diced or sliced.
- Shredded cheddar cheese – You could use pepper jack instead (or a combination of cheddar and pepper jack). If possible, opt to shred cheese fresh from the block. The pre-shredded stuff can have a funky texture.
- Cooked and crumbled bacon – Use my guide on how to cook bacon to choose your favorite method.
- Tortilla chips – I crush mine up slightly for easier eating. You can even make air fryer tortilla chips. Fritos would be a great alternative.
- BBQ Ranch Dressing – Or your favorite store-bought Ranch mixed with a smidge of BBQ sauce.
- Barbecue sauce – To drizzle over the salad along with the dressing. This is optional, but it really drives home that BBQ flavor!
- Cilantro – As an optional garnish.
How to Make BBQ Chicken Salad
Ok, time to get cooking! Here’s a quick overview of how to make this BBQ chicken salad. You’ll find more thorough instructions in the recipe card below.
For the Dressing
- Make the dressing. Whisk together the dressing ingredients, adjusting the thickness with apple cider vinegar. Place the dressing in the fridge for a few hours, then stir before using.
To Make the Chicken
- Get ready. Preheat the grill to high. Place the chicken breasts between two sheets of plastic wrap and pound them a bit. Drizzle the chicken with oil and toss with the seasonings to coat.
- Grill and rest. Grill the chicken, brushing with BBQ sauce near the end of cooking. Remove the chicken from the grill and rest for 5 minutes before slicing.
For the salad
- Prep the pineapple. Slice off the top, bottom, and sides and cut the fruit into 1/2 inch slices.
- Grill. Grill the corn, then add the pineapple slices and grill, flipping halfway through. Let them cool slightly before cutting the corn off the cob and cutting the pineapple into chunks.
- Assemble. In a large salad bowl or individual serving bowls, layer all of your salad components.
- Dress. Drizzle with salad dressing, a little BBQ sauce if you like, and some cilantro, if using. Toss and serve.
Tips for Success
There are a few components to this recipe, but don’t let that intimidate you. So long as you take note of these simple tips and tricks, you’ll have a fabulous salad in no time:
- Chill the dressing. If you have the time/patience to let the dressing chill in the fridge for a bit (ideally 2 hours) before you use it, do! This gives the flavors a chance to meld.
- Even thickness. Be sure to pound the chicken to an even thickness for even cooking.
- Preheat that grill. Get the grill nice and hot before you add the chicken. Otherwise, it will steam instead of getting that nice char you’re looking for.
- Check for doneness. I highly recommend using an instant-read thermometer to check that the chicken reaches an internal temperature of 165°F. No thermometer? Give the chicken a little slice to see that the juices run clear.
- Rest. Let the chicken rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the meat for more succulent, flavorful bites.
- Serve ASAP. As soon as you add the grilled chicken, corn, and pineapple to the salad, the lettuce will begin to wilt. So, you want to serve it as soon as possible. If, for some reason, this isn’t possible, keep the grilled goodies (and the dressing) separate from the other ingredients until you’re ready to serve.
- Salad bar style. If you have picky eaters, you can set all of the toppings out in individual bowls/platters so everyone can assemble their own salad!
How to Store and Reheat Extras
This salad does not keep well assembled. The lettuce and the tortilla chips get soggy. So, if you anticipate having leftovers, hold off on adding the dressing and the warm grilled chicken, corn, and pineapple. Instead, seal each component in a separate container, and follow these instructions:
- Refrigerator. Seal each component in a separate airtight container (salad ingredients in one, dressing in another, and grilled goodies in another). Everything will keep in the fridge for up to 3 days.
- Freezer. Store everything in separate airtight freezer-safe containers in the freezer for up to 2 months. The raw items (lettuce, red onion, avocado, and tomato) won’t freeze well, so I would plan on prepping them fresh when you’re ready to serve.
- To reheat. Allow the leftovers to thaw in the fridge (if applicable) before tossing the salad together and serving. If you’d like to reheat the chicken, corn, and pineapple, transfer them to a baking dish, cover with foil, and bake at 350°F until warm (~10 minutes) before assembling your masterpiece.
Make it a Meal
This salad is 100% satisfying enough to be a meal in and of itself, BUT I also love serving it with the following goodies:
- Pizza. This might seem like a random pairing, but you’ve gotta trust me. I actually made this salad because I needed something to go with my favorite Gluten Free BBQ Chicken Pizza, and let me tell you, the combo is to die for.
- Cornbread. I love serving this salad with a warm hunk o’ cornbread! My Gluten-Free Cornbread and these Gluten Free Cornbread Muffins are top notch, especially with a little honey butter!
- Potato salad. Whether it’s my Bacon Ranch Potato Salad or this spunky Blue Cheese Bacon Potato Salad, there’s just something about tender cubes of potato tossed in a creamy sauce that works with this hearty salad.
- Cocktails. This easy chicken salad screams, “Backyard BBQ!” And no backyard BBQ is complete without a fun, festive cocktail! Try my Gimlet White Wine Sangria or a tropical Pina Colada Mule.
More Easy Salad Recipes
On a salad kick? Let me help you with that. Here are a few more irresistible recipes that give the word “salad” a whole new meaning:
BBQ Chicken Salad
You won't be able to resist this BBQ chicken salad. Loaded with BBQ chicken, crispy bacon, juicy pineapple, creamy avocado, and more, it's a sweet and savory masterpiece you'll crave all summer long.
Servings: 6 servings
Ingredients
For the BBQ Ranch Dressing:
- 1 cup plain Greek yogurt
- ¼ cup barbecue sauce
- 1 tablespoon olive oil
- 1 tablespoon minced flat-leaf parsley (or 1 teaspoon dried parsley)
- 1 teaspoon minced fresh dill (or ½ teaspoon dried dill)
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2-4 tablespoons apple cider vinegar
For the Chicken:
- 2-3 boneless, skinless chicken breasts (6-8 oz. each, about 1 ½ lbs total)
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 2 tablespoons avocado or vegetable oil
- ½ cup barbecue sauce (plus additional for serving, if desired)
For the Salad:
- 1 pineapple
- 2-3 ears of corn
- 12 cups romaine lettuce (about 3 romaine hearts)
- 1 cup chopped cucumber (peeled, if desired)
- 1 cup grape tomatoes , halved
- ¼ cup thinly sliced red onion
- 1 avocado , chopped
- 1 cup shredded cheddar and/or pepper jack cheese
- 6 slices cooked and crumbled bacon
- ½ cup slightly crushed tortilla chips
- ½ cup BBQ Ranch Dressing (or your favorite Ranch dressing)
- ¼ cup barbecue sauce
- Cilantro (optional)
Instructions
For the Dressing:
- Combine 1 cup plain Greek yogurt, ¼ cup barbecue sauce, 1 tablespoon olive oil, 1 tablespoon minced flat-leaf parsley, 1 teaspoon minced fresh dill, ½ teaspoon kosher salt, ½ teaspoon onion powder, and ¼ teaspoon garlic powder in a bowl. Mix until thoroughly combined.
- Add 2-4 tablespoons apple cider vinegar to achieve the desired consistency.
- Refrigerate for at least 2 hours to allow the flavors to develop. Stir again before serving.
For the Chicken:
- Preheat the grill to high heat (450-500°F). Pound 2-3 boneless, skinless chicken breasts between two sheets of plastic wrap to an even thickness (about ½ inch). Place in a bowl or shallow dish.
- In a small bowl, combine 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon chili powder.
- Drizzle 2 tablespoons avocado or vegetable oil over the chicken and rub it in to coat evenly. Sprinkle the spice mixture over the chicken and toss to coat.
- Place the chicken on the grill and close the lid. Grill for 4-6 minutes on the first side, then flip. Brush the top with half of the ½ cup barbecue sauce. Cover and grill for another 4-6 minutes.
- Lower the heat to medium. Flip the chicken, brush with remaining barbecue sauce, and cook for an additional 2-4 minutes until caramelized and cooked through (165°F on a thermometer).
- Let the chicken rest for 5 minutes before slicing or chopping for the salad.
For the Salad:
- Preheat the grill to medium-high heat (400-450°F).
- Cut the top, bottom, and sides off 1 pineapple and slice into ½-inch thick rounds. Remove the core if desired.
- Place 2-3 ears of corn on the grill and cook until hot and slightly charred, about 10-15 minutes, turning frequently. After a few minutes, add pineapple slices and cook for 4-6 minutes per side.
- Remove corn and pineapple from the grill. Let the corn cool slightly, then cut the kernels off the cob. Chop pineapple into chunks, if desired.
- Fill a large salad bowl with 12 cups romaine lettuce or divide it between individual bowls. Top with 1 cup grape tomatoes, 1 cup chopped cucumber, ¼ cup thinly sliced red onion, 1 avocado, grilled pineapple, corn, chicken, 1 cup shredded cheddar and/or pepper jack cheese, 6 slices cooked and crumbled bacon, and ½ cup slightly crushed tortilla chips.
- Drizzle with ½ cup BBQ Ranch Dressing and ¼ cup barbecue sauce, if desired. Sprinkle with Cilantro, if preferred.
Notes
- You can set up a salad bar with the toppings in separate bowls for a build-your-own experience.
- If you don’t want to grill the chicken, use leftover chicken tossed in barbecue sauce, or try baked BBQ chicken breasts or Air Fryer BBQ Chicken Legs (adjust for breasts as needed).
Nutrition Facts
BBQ Chicken Salad
Amount Per Serving (1 serving)
Calories 668
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 9g45%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 108mg36%
Sodium 1534mg64%
Potassium 1340mg38%
Carbohydrates 57g19%
Fiber 8g32%
Sugar 35g39%
Protein 39g78%
Vitamin A 9159IU183%
Vitamin C 87mg105%
Calcium 270mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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