I’m so excited to share my BBQ Ranch Chicken Salad recipe with you! This colorful salad is filled with crisp lettuce, sweet corn, juicy tomatoes, creamy avocado, and tender chicken coated in your favorite barbecue sauce. Drizzle everything with smooth BBQ ranch dressing and you get a refreshing meal that tastes perfect on warm days.
Level: Easy
Total Time: 15 minutes
Prep Time: 15 minutes
Cook Time: No-cook
Yield: 4 servings
Course: Salad, Dinner
Cuisine: American
I still remember the first time I made this BBQ Ranch Chicken Salad. It came together so quickly that I honestly wondered if I had forgotten a step. Then I took a bite and every flavor made sense. The sweet barbecue sauce hugged the chicken, the ranch dressing added creaminess, and the corn, tomatoes, and avocado made the bowl feel fresh and full.
This salad is perfect when the weather is hot or when you want something simple that still feels like a full meal. You can use leftover chicken, rotisserie chicken, or even grilled chicken from the night before. I love how everything layers together so neatly, and the dressing ties the whole bowl into one cool and satisfying dish.
Whether you are packing lunch, planning a quick dinner, or just want something colorful and refreshing, this salad fits right in.
How to Make BBQ Ranch Chicken Salad
This salad blends familiar summer flavors with simple preparation. Here is how the entire dish comes together:
• Chicken mixed with barbecue sauce so every piece tastes sweet and smoky
• Crisp greens that create the base of the salad
• Black beans and corn for fiber, texture, and color
• Tomatoes, avocado, red onion, and cilantro for freshness
• A creamy BBQ ranch dressing that brings everything together
• A quick assembly that takes only a few minutes
You do not need to cook anything. Just mix, layer, and drizzle.
Ingredients
Salad
• 6 to 8 cups fresh greens such as romaine or green leaf lettuce
• 12 ounces cooked chicken breast, shredded or cubed
• 1/4 cup barbecue sauce
• 1 cup black beans, rinsed and drained
• 1 cup corn
• 1 cup grape or cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup diced red onion or sliced green onion
• 1/4 cup fresh cilantro, minced (optional)
BBQ Ranch Dressing
• 2/3 cup mayonnaise
• 2 to 3 tablespoons barbecue sauce
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried dill or 1 tablespoon fresh
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
Directions
- Prepare the Chicken
Add the cooked chicken to a medium bowl. Pour the barbecue sauce over the chicken and stir until the pieces are coated fully. Add a little extra barbecue sauce if you want stronger flavor. - Build the Salad Base
Place your greens in a large serving bowl or divide them onto plates. This gives you a sturdy base for the toppings. - Add the Toppings
Layer the barbecue chicken, black beans, corn, tomatoes, avocado, red onion, and cilantro on top of the greens. - Make the Dressing
Whisk the mayonnaise, barbecue sauce, vinegar, salt, pepper, dill, garlic powder, and onion powder in a small bowl or jar until smooth. Taste and add more barbecue sauce or seasoning if needed. - Dress the Salad
Drizzle the BBQ ranch dressing over the salad. Toss gently until everything is lightly coated, adding more dressing if you want extra creaminess.
Process Details
• Why the chicken is mixed with barbecue sauce first
Coating the chicken ahead of time gives each bite flavor instead of leaving the sauce just on top of the greens.
• Why you layer instead of mixing everything at once
Layering keeps the ingredients fresh and prevents the lettuce from getting weighed down too quickly. This also helps each ingredient keep its own texture.
• Why this dressing works so well
The ranch brings cool creaminess while the barbecue sauce adds smoky sweetness. The vinegar gives the dressing a light tang so it does not taste heavy.
• Why this salad is ideal for leftovers
The chicken can be repurposed from any meal. You can use roasted, grilled, rotisserie, or even slow cooker chicken.
Tips for Success
• Dice or shred the chicken into small pieces so the salad is easier to mix and eat.
• Use crisp lettuce to keep the salad light and crunchy.
• If raw red onion tastes too strong for you, use green onion instead.
• Add the avocado right before serving to keep it from browning.
• Chill the dressing for a few minutes so it thickens slightly and tastes more refreshing.
• If you want more color, use a mix of yellow and red tomatoes.
Serving Ideas
• Serve with warm cornbread or sweet potato fries for a full dinner.
• Add tortilla strips or crushed tortilla chips for crunch.
• Pair with fresh fruit like watermelon or pineapple for a bright side.
• Add shredded cheddar, Monterey Jack, or cotija if you want cheese.
• Make small personal bowls for meal prepping or larger bowls for gatherings.
Storage & Freezing
• Refrigerator:
Keep the salad and dressing separate if storing for later. Store both in airtight containers for up to 3 days. Add avocado right before serving.
• Freezing:
This salad does not freeze well because the greens and vegetables lose texture.
• Meal Prep:
Create mason jar salads by placing the dressing at the bottom, then adding chicken, beans, corn, tomatoes, and greens on top. Shake when ready to eat.
Nutrition Info (Approximate per Serving)
• Calories: about 413
• Protein: about 31 g
• Carbohydrates: about 35 g
• Fat: about 19 g
• Fiber: about 9 g
• Sodium: about 720 mg
• Sugar: about 13 g
My BBQ Ranch Chicken Salad is a fresh and colorful meal that comes together quickly and tastes perfect on warm days. The sweet barbecue chicken, creamy dressing, crisp lettuce, and bright vegetables make every bite satisfying. I love how easy it is to prepare and how flexible the ingredients are, whether you are using leftovers or starting from scratch. I hope you enjoy this salad as much as I do. It is simple, fast, and full of flavor.
