Bbq Chicken Salad Recipe

Season and sear

Pat chicken dry. In a small bowl combine salt, pepper and smoked paprika. Rub chicken with olive oil then season mix on both sides. Heat a skillet (or grill) over medium-high heat. Sear chicken 4–5 minutes per side until golden (internal temp 155–160°F / 68–71°C).

Finish with BBQ sauce

Brush both sides of the chicken with about half the BBQ sauce and reduce heat to medium. Continue cooking 2–4 minutes more per side until internal temp reaches 165°F (74°C) and sauce is slightly caramelized. Remove, rest 5 minutes, then slice into 1/2-inch strips. Reserve remaining BBQ sauce for drizzling.

If using fresh corn: heat a skillet or grill pan over medium-high heat with 1 tsp olive oil. Add corn kernels and cook, stirring occasionally, until lightly charred, 5–7 minutes. If using thawed frozen corn, dry well and cook similarly to get some color. Transfer to a bowl to cool slightly.

Add the drained black beans, quartered cherry tomatoes, diced red onion and chopped cilantro to the cooled corn. Stir in lime juice, 1 tsp olive oil, ground cumin, salt and pepper. Taste and adjust seasoning. Set aside at room temperature.

Preheat oven to 375°F (190°C). Toss bread cubes with 1 tbsp olive oil, garlic powder, onion powder, dried oregano and 1/4 tsp salt until evenly coated.

Spread bread cubes on a baking sheet in a single layer and bake 10–12 minutes, tossing once, until crisp and golden. Remove and cool. Right before serving, crush tortilla chips lightly and combine with croutons so both textures are present.

In a bowl whisk together mayonnaise, buttermilk and sour cream until smooth. Stir in ranch seasoning (or dried herbs and garlic powder), shredded cheddar, lemon juice, salt and pepper. If dressing is too thick, add up to 1–2 tbsp more buttermilk to reach desired consistency. Chill until ready to serve.

Divide chopped romaine among 4 plates or a large serving bowl (about 6 cups total).

Spoon roasted corn & black bean salsa over the lettuce (about 3/4 cup total).

Arrange sliced BBQ chicken over the salad.

Scatter seasoned croutons and crushed tortilla chips over the top for crunch.

Drizzle cheddar ranch dressing over the salads (start with about 2–3 tbsp per serving) and finish with an extra drizzle of reserved BBQ sauce to taste.

Garnish with sliced green onions if using and serve immediately so croutons and chips stay crisp.