BBQ Chicken Chopped Salad with Cilantro Ranch: Fresh, Smoky, and Satisfying

When you want a meal that’s fresh, colorful, and still hearty enough to keep you full, BBQ Chicken Chopped Salad with Cilantro Ranch is a winning choice. This dish takes all the bold flavors you love from a summer cookout—smoky BBQ chicken, crisp vegetables, creamy dressing—and brings them together in one satisfying bowl.

The chopped style means every bite is a perfect mix of textures: juicy grilled chicken, crunchy lettuce, sweet corn, black beans, and tangy cheddar, all tied together with a vibrant cilantro ranch dressing. It’s not just a salad; it’s a full meal that’s as pretty to look at as it is delicious to eat.

This recipe was inspired by the flavor-packed salads found at casual American grills, but it’s made fresher and lighter by using plenty of vegetables and a homemade dressing. Perfect for warm-weather lunches, quick weeknight dinners, or prepping ahead for grab-and-go meals, this salad proves that healthy can also be crave-worthy.

Why You’ll Love This BBQ Chicken Chopped Salad

• Packed with flavor – Smoky BBQ chicken meets cool, creamy cilantro ranch.

• Fresh and filling – Balanced with lean protein, fiber-rich veggies, and healthy fats.

• Meal-prep friendly – Store components separately for easy lunches all week.

• Customizable – Swap veggies, adjust spice, or use your favorite BBQ sauce.

• Great for gatherings – Serve in a big bowl for backyard parties.

Ingredients You’ll Need

For the BBQ Chicken

• 1 ½ lbs (680 g) boneless, skinless chicken breasts

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon olive oil

• ½ cup BBQ sauce (store-bought or homemade)

For the Salad Base

• 6 cups chopped romaine lettuce (or a mix of romaine and iceberg)

• 1 cup cherry tomatoes, halved

• 1 cup cooked corn kernels (fresh, frozen, or grilled)

• 1 cup black beans, drained and rinsed

• 1 cup shredded cheddar cheese

• ½ cup diced red bell pepper

• ½ cup diced cucumber

• ¼ cup sliced red onion

• 1 avocado, diced

For the Cilantro Ranch Dressing

• 1 cup buttermilk

• ½ cup mayonnaise

• ½ cup sour cream or Greek yogurt

• ½ cup fresh cilantro leaves, chopped

• 2 cloves garlic, minced

• 1 tablespoon lime juice

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon onion powder

Step-by-Step Instructions

Step 1: Prepare the BBQ Chicken

1. Pat chicken breasts dry with paper towels.

2. Season both sides with salt and pepper.

3. Heat olive oil in a skillet or grill pan over medium-high heat.

4. Cook chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).

5. Brush with BBQ sauce during the last 2 minutes of cooking, allowing it to caramelize slightly.

6. Remove from heat, rest for 5 minutes, then dice into bite-sized pieces.

Step 2: Make the Cilantro Ranch Dressing

1. In a blender or food processor, combine buttermilk, mayonnaise, sour cream, cilantro, garlic, lime juice, salt, pepper, and onion powder.

2. Blend until smooth and creamy.

3. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Step 3: Assemble the Salad

1. In a large salad bowl, layer lettuce, tomatoes, corn, black beans, cheddar cheese, bell pepper, cucumber, and red onion.

2. Top with diced avocado and the BBQ chicken.

Step 4: Dress and Toss

• Drizzle generously with cilantro ranch dressing.

• Toss to combine, or serve with dressing on the side for individual portions.

Tips for the Best BBQ Chicken Chopped Salad

• Char the corn – If using fresh corn, grill it for extra smoky flavor.

• Prep ahead – Make the dressing and cook the chicken up to 2 days ahead.

• Toss right before serving – Keeps the salad crisp.

• Use chilled ingredients – Cold veggies make the salad extra refreshing.

• Choose your BBQ sauce wisely – Sweet, smoky, or spicy—pick one that matches your taste.

Flavor Variations

• Spicy kick – Add pickled jalapeños or use a spicy BBQ sauce.

• Tex-Mex twist – Swap cheddar for pepper jack cheese.

• Grain boost – Add cooked quinoa or farro for extra heartiness.

• Vegetarian version – Replace chicken with grilled tofu or roasted chickpeas.

Serving Suggestions

• Summer dinner – Pair with cornbread or garlic bread.

• Party platter – Serve salad components separately for a DIY salad bar.

• Light lunch – Reduce chicken to 1 cup and serve with a fruit side.

• Wrap it up – Spoon salad into large tortillas for BBQ chicken wraps.

Storing and Reheating

• Refrigerate: Store salad components separately for up to 3 days.

• Dressing: Keep in a sealed jar for up to 5 days in the fridge.

• Reheat chicken: Warm gently in a skillet or microwave before adding to salad.

Nutritional Information (per serving, approx.)

• Calories: 490

• Protein: 34g

• Carbohydrates: 28g

• Fat: 27g

• Fiber: 7g

• Sugar: 9g

Values will vary depending on portion sizes and ingredients used.

Frequently Asked Questions

1. Can I use rotisserie chicken instead?
Yes—shred the chicken and toss with BBQ sauce before adding to the salad.

2. Can I make this dressing dairy-free?
Swap buttermilk for almond milk with a splash of lemon juice, and use dairy-free mayo and yogurt.

3. How can I make the dressing thicker?
Reduce buttermilk slightly or add more mayonnaise/yogurt.

4. Can I grill the chicken instead of pan-searing?
Absolutely—grilling adds an even smokier flavor that pairs beautifully with the BBQ sauce.

Final Thoughts

BBQ Chicken Chopped Salad with Cilantro Ranch proves that salads can be hearty, flavorful, and downright craveable. The smoky-sweet BBQ chicken pairs perfectly with the crisp veggies and creamy, herby dressing, making every bite exciting.

It’s a recipe you’ll return to again and again—easy to prepare, endlessly adaptable, and always satisfying. Whether you’re serving it for a quick weeknight dinner, packing it for lunch, or making a big bowl for a potluck, it’s sure to be a hit.