BBQ Grilled Chicken Salad with Cilantro Lime Dressing

Why This BBQ Grilled Chicken Salad Is the Perfect Summer Salad

I think the reason this salad tops my list is because of all the big flavors in it. It’s almost like the BBQ world met the Tex-Mex world and had a baby. A gloriously delicious baby!

• Sweet and smoky flavor. BBQ chicken and grilled corn add fantastic smokiness, along with a little sweetness, which I always appreciate in a salad.
• Fresh and zesty dressing. I know, ranch dressing is good too, but the cilantro lime dressing in my recipe isn’t just good, it’s fan-freaking-tastic. It makes this salad feel light and bright, rather than heavy.
• Protein-packed. Chicken and black beans make this salad a satisfying meal without needing anything else on the side.
• Perfect for summer. Between the grilling, the light dressing, and the seasonal veggies, everything about this salad screams summer.

What You’ll Need

This BBQ grilled chicken salad is made with simple, fresh ingredients. Scroll down to the recipe card for exact measurements.

For the Salad:

• Boneless skinless chicken breasts – If you prefer chicken thighs, you can use those instead; they just take a bit longer to cook. You’ll season the chicken with salt and pepper.
• BBQ sauce – Use your favorite! I like my raspberry chipotle BBQ sauce for this salad when I have it on hand.
• Corn on the cob – Is there anything better than fresh sweet corn?! You could use frozen corn and char it in a skillet on the stovetop, but when local corn is in season, take advantage!
• Avocado – This adds a nice creaminess to the salad.
• Cherry tomatoes – Or grape tomatoes. A diced regular-sized tomato also works, but I love the juicy sweetness of smaller tomatoes.
• Red onion – Adds a little bite and crunch.
• Black beans – Pinto beans would also work.
• Green leaf lettuce – For a fresh, crisp base. 

For the Cilantro Lime Dressing:

• Shallot – Adds mild onion flavor.
• Garlic – The lime juice mellows the sharpness of raw garlic, so what’s left is a deeply savory, garlicky flavor.
• Fresh cilantro – This adds fantastic freshness.
• Olive oil, lime juice, and red wine vinegar – These emulsify to form the base of the vinaigrette.
• Honey – A touch of sweetness balances the acidity.
• Dijon mustard – Helps emulsify the dressing and adds depth.
• Seasonings – Sea salt, ground cumin, and smoked paprika.

How to Make BBQ Grilled Chicken Salad

This salad comes together in a few simple steps.

• Prep the grill. Heat your grill to medium-high, about 350–400°F. Lightly oil the grates to prevent sticking.
• Season the chicken. Sprinkle both sides of the chicken breasts with salt and pepper.
• Grill the corn and chicken. Place both on the grill. Cook the corn for about 2 minutes per side until lightly charred. Grill the chicken for 4 minutes per side.
• Add the BBQ sauce. Brush BBQ sauce on both sides of the chicken and grill for another 1–2 minutes per side, until fully cooked.
• Rest and slice. Remove from the grill and let the chicken rest for 5 minutes, then slice. Cut the corn kernels off the cob.
• Make the dressing. Add shallot, garlic, cilantro, lime juice, vinegar, honey, mustard, salt, cumin, and smoked paprika to a food processor. Pulse until finely chopped. Add olive oil and blend until smooth and emulsified.
• Assemble the salad. Add lettuce to a large bowl. Top with sliced chicken, corn, tomatoes, black beans, avocado, and red onion.
• Serve. Drizzle with dressing or serve it on the side.

Variations

• Try another dressing. My balsamic vinaigrette or honey mustard dressing would work well here.
• Add some crunch. If you miss those tortilla strips from the Panera version, go ahead and add them! Sliced almonds or croutons add crunch too.
• Make it cheesy. Crumbled cotija cheese would work nicely in this recipe, or try shredded Monterey Jack. You want a cheese that’s mild in flavor so it adds some creamy saltiness without introducing another bold flavor to the mix.

Storage

Store leftover BBQ grilled chicken salad components separately in airtight containers for up to 3 days. If the salad is already assembled and dressed, it will last about a day in the fridge. The greens will wilt, but you can add more lettuce to give the salad a little refresh before serving.

More BBQ Chicken Recipes

• BBQ Chicken Stuffed Sweet Potatoes
• 20 Minute BBQ Chicken Tacos
• Easy BBQ Chicken Burgers with Caramelized Onions
• BBQ Chicken Zucchini Boats