Kitchen notes · a little help before you start
Easy BBQ Chicken Recipe
Barbecue chicken salad has plenty to enjoy between the crisp romaine and creamy avocado. Beans and corn make the bowl generous, with cheddar and a tangy barbecue-ranch dressing over it all. Catch a tortilla crunch with the chicken for a bite that has a little of everything.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Beans & lentils
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Sauce after the first bake
Bake the seasoned chicken first, then brush with barbecue sauce and return it until the coating caramelizes slightly.
2. Rest and check temperature
Tent the chicken loosely and let it rest as directed, allowing its internal temperature to rise before slicing.
3. Whisk dressing separately
Combine ranch, barbecue sauce and red wine vinegar in a small bowl until smooth before dressing the salad.
Get to know the ingredients
Black beans
Rinse and drain the canned black beans before layering them with the romaine and other salad vegetables.
Sliced avocado
Avocado slices join the greens, corn, beans, tomatoes, onion and cheese before the chicken and dressing.
Ranch dressing
The ranch is whisked with barbecue sauce and red wine vinegar as a separate creamy salad dressing.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Easy BBQ Chicken Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss and serve
Add sliced chicken and barbecue-ranch dressing to the vegetables, finish with the tortilla topping, toss and serve.
A little more help as you go
Prep components separately
You can prepare the ingredients ahead and refrigerate them separately, then assemble and dress the salad when ready to eat.
Other dressing choices
You can use creamy vinaigrette or honey mustard dressing if you prefer either to the barbecue-ranch mixture.
A few questions you might have
Does barbecue sauce go on before the first bake?
The directions season and bake the chicken first, then brush with barbecue sauce for the final baking stage.
Why does the chicken rest under foil?
The directions give a loosely tented rest to let the internal temperature rise to 165 degrees F before slicing.
Can I use rotisserie chicken?
Yes, rotisserie or grilled chicken can replace the barbecue chicken in the salad.
Can I prepare everything ahead?
Yes, prepare and store the components separately, then assemble and add the dressing when you're ready to eat.
When does the cheese go in?
Layer the shredded cheddar with the romaine, corn, beans, tomatoes, onion and avocado before adding chicken and dressing.
Any more cooking tips?
Recipe Variations: Chicken Alternatives : If you’re not in the mood for BBQ chicken, grilled chicken, rotisserie chicken, or leftover beef or pork tenderloin are great substitutes. Vegetable Variations : Feel free to add or swap out vegetables based on what you have on hand—grilled bell peppers, cherry tomatoes, green onions or red onions would all be delicious. Dressing Options : If BBQ ranch dressing isn’t your favorite, creamy vinaigrette or honey mustard dressing would work well with this salad. To Make Ahead: Prepare the ingredients ahead of time and store them separately in the refrigerator. When you’re ready to eat, assemble the salad and add the dressing.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
