There’s something so satisfying about a salad that feels hearty enough to be a full meal.
This BBQ chicken chopped salad has smoky grilled chicken, crisp veggies, melty cheddar, and a drizzle of ranch that brings everything together.
It’s fresh, filling, and a perfect balance of smoky, creamy, and crunchy.
Why You’ll Love This Recipe
It’s a complete meal with protein, veggies, and cheese in every bite.
The BBQ sauce adds smoky sweetness that pairs perfectly with ranch.
It’s colorful, flavorful, and comes together in under 30 minutes.
Perfect for summer grilling, picnics, or easy weeknight dinners.
What You’ll Need (Ingredient Highlights)
Chicken breasts are lean, juicy, and perfect for grilling.
Barbecue sauce adds smoky, tangy flavor to the meat.
Romaine lettuce provides a crisp, refreshing base.
Cucumbers and tomatoes add crunch and juiciness.
Red onion gives a sharp bite that balances the sweetness of the BBQ sauce.
Shredded cheddar cheese and ranch dressing bring creaminess to the salad.
Pro Tips Before You Start
Pound chicken breasts to even thickness for faster, more even cooking.
Use a meat thermometer—chicken is done at 165°F (74°C).
Let the chicken rest before slicing to keep it juicy.
Grill marks not only add flavor but also make the presentation beautiful.
Toss the salad gently so the lettuce stays crisp.
How to Make BBQ Chicken Chopped Salad
Step 1 – Grill the chicken
Preheat the grill to medium-high heat.
Season chicken with salt and pepper, then grill for 6–8 minutes per side until cooked through.
Step 2 – Add BBQ flavor
Brush chicken with barbecue sauce and grill for 1 more minute per side.
Step 3 – Rest and slice
Transfer the chicken to a cutting board and let it rest before slicing into strips.
Step 4 – Build the salad base
In a large bowl, add romaine, cucumbers, cherry tomatoes, and red onion.
Step 5 – Add toppings
Top the salad with sliced chicken, shredded cheddar cheese, and ranch dressing.
Step 6 – Toss and serve
Toss gently to combine and serve immediately.
What to Serve Them With
Pair with cornbread or garlic bread for a hearty meal.
Serve with baked potatoes or sweet potato fries for comfort food vibes.
Add a cold lemonade or iced tea for a refreshing summer pairing.
Variations / Substitutions
Swap ranch for blue cheese dressing.
Use shredded rotisserie chicken for a shortcut.
Add grilled corn or black beans for Tex-Mex flair.
Try pepper jack cheese for a spicier kick.
Storage & Leftovers
Store leftovers in the fridge for up to 2 days, but keep dressing separate for best texture.
Chicken can be grilled ahead of time and stored in an airtight container for up to 3 days.
Not ideal for freezing since lettuce doesn’t hold up.
FAQs
Can I use store-bought BBQ chicken instead?
Yes, rotisserie chicken tossed in barbecue sauce is a quick shortcut.
What’s the best BBQ sauce for this salad?
A smoky-sweet sauce pairs best, but you can use any variety you love.
Can I make this salad vegetarian?
Yes, replace the chicken with grilled tofu or chickpeas.
Can I prep this salad ahead of time?
Yes, prep the veggies and chicken separately, then assemble before serving.
How do I keep lettuce crisp?
Dry it thoroughly after washing and store in a sealed container with paper towels.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 20–25 minutes until fully cooked.
What other dressings work well?
Honey mustard, Caesar, or chipotle ranch are great alternatives.
Can I make this salad low-carb?
Yes, skip the BBQ sauce or use a sugar-free version.
How do I know the chicken is done cooking?
Use a thermometer—the internal temp should reach 165°F (74°C).
Can I add more toppings?
Absolutely—try avocado, corn, or crushed tortilla chips for extra flavor.
Final Thoughts
This BBQ chicken chopped salad is the ultimate summer meal—fresh, smoky, and satisfying.
It’s easy to make, endlessly customizable, and guaranteed to be a crowd-pleaser at the dinner table.
