This BBQ Chicken Chopped Salad is a fresh, flavor-packed salad loaded with smoky grilled chicken, crunchy romaine, juicy cherry tomatoes, crisp cucumbers, and creamy ranch dressing. It’s everything you love about summer grilling in one vibrant, hearty bowl. Whether you’re feeding the family on a weeknight or serving guests at a backyard barbecue, this salad is an easy win that can be customized to suit any taste. Ready in just 30 minutes, it’s your new go-to recipe for fast, wholesome meals that don’t skimp on flavor.
Why You’ll Love This Recipe
- Quick & easy: On the table in just 30 minutes with minimal prep.
- Perfect for summer: Light, refreshing, and packed with grill-season flavor.
- Customizable: Add toppings or swap ingredients to make it your own.
- Protein-packed: Hearty enough to be a main course.
- Gluten-free friendly: Use GF BBQ sauce and dressing if needed.
Ingredients You’ll Need
- 3–4 boneless, skinless chicken breasts – Grill-ready and easy to slice.
- 1 cup barbecue sauce – Choose your favorite smoky, tangy brand.
- 6 cups chopped romaine lettuce – Crisp and hydrating base.
- 1 cup sliced cucumbers – Adds fresh crunch.
- 1 cup halved cherry tomatoes – Sweet and juicy bursts of flavor.
- ½ cup thinly sliced red onion – Brings a mild bite and color.
- 1 cup shredded cheddar cheese – For richness and bold flavor.
- ½ cup ranch dressing – Creamy and cooling, pairs perfectly with BBQ sauce.
How to Make It
- Grill the chicken: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. Grill for 6–8 minutes per side or until internal temperature reaches 165°F (74°C).
- Brush with BBQ sauce: During the final minute of grilling, generously brush both sides of the chicken with BBQ sauce. Grill for an additional 1 minute per side to caramelize the glaze.
- Rest and slice: Remove the chicken from the grill and let it rest for 5 minutes. Slice into strips or bite-sized pieces.
- Assemble the salad: In a large salad bowl, combine chopped romaine, cucumbers, cherry tomatoes, and red onion.
- Add toppings: Layer the sliced chicken over the veggies. Sprinkle with shredded cheddar and drizzle with ranch dressing.
- Toss and serve: Gently toss to combine all ingredients. Serve immediately while the chicken is warm.
Recipe Tips & Tricks
- Marinate ahead: For deeper flavor, marinate chicken in BBQ sauce overnight in the fridge.
- Use rotisserie chicken: Save time by using pre-cooked shredded chicken and tossing it in BBQ sauce.
- Chop everything evenly: Ensures every bite is packed with flavor and texture.
- Serve dressing on the side: Great for meal prepping or individual preferences.
Recipe Variations & Substitutions
- Dairy-free: Use dairy-free cheese and a plant-based ranch dressing.
- Vegan version: Swap chicken for BBQ tofu or chickpeas and use vegan cheese/dressing.
- Low-carb option: Skip the BBQ sauce or use a sugar-free version; replace ranch with olive oil vinaigrette.
- Add-ins: Try sliced avocado, black beans, corn, crispy tortilla strips, or jalapeños for extra flair.
Serving Suggestions
- With bread: Serve alongside garlic bread, cornbread muffins, or dinner rolls.
- On the side: Pairs well with grilled vegetables, baked sweet potatoes, or mac and cheese.
- Make it a wrap: Stuff the salad into a warm tortilla or pita for a BBQ chicken wrap.
Storage, Freezing & Reheating Instructions
- Storage: Store leftover salad (without dressing) in an airtight container in the fridge for up to 3 days.
- Make-ahead: Prep ingredients separately and assemble just before serving for best texture.
- Freezing: Not recommended—lettuce and fresh veggies lose texture after freezing.
- Reheating: If using pre-cooked chicken, warm in the microwave or skillet before adding to salad.
Recipe FAQs
Can I use bottled BBQ sauce?
Yes! Use your favorite store-bought BBQ sauce—sweet, smoky, spicy, or tangy. You can even make it homemade if preferred.
Can I bake the chicken instead of grilling?
Absolutely. Bake at 400°F (200°C) for 20–25 minutes, brushing with BBQ sauce in the last 5 minutes of cooking.
How do I make this ahead for a party?
Grill and slice the chicken, chop the veggies, and store everything separately. Assemble and toss with dressing right before serving.
Is this salad gluten-free?
It can be! Just make sure your BBQ sauce and ranch dressing are labeled gluten-free.
What’s the best lettuce to use?
Romaine is ideal for crunch and sturdiness, but you can mix in iceberg or spring mix if desired.
Closing Thoughts
This BBQ Chicken Chopped Salad delivers bold summer flavor in every bite and comes together faster than you can fire up the grill. It’s colorful, customizable, and always crowd-pleasing—ideal for backyard cookouts or fuss-free dinners. Whether you’re serving it as a light main or hearty side, this salad is one recipe you’ll make on repeat all season long.