There’s something refreshing yet hearty about a chopped salad that blends smoky chicken, crisp veggies, and creamy dressing.
This BBQ chicken chopped salad has the best of everything—flavorful grilled chicken, crunchy greens, and a drizzle of ranch for balance.
It’s quick to make, colorful on the plate, and satisfying enough for a full meal.
Why You’ll Love This Recipe
It’s a full meal in one bowl, combining protein, veggies, and cheese.
The smoky BBQ chicken pairs perfectly with crisp, fresh salad ingredients.
It’s easy to prep ahead, making it great for busy weeknights or summer cookouts.
The ranch dressing ties everything together with a creamy finish.
What You’ll Need (Ingredient Highlights)
Chicken breasts are the protein base, grilled until juicy and flavorful.
Barbecue sauce gives the chicken a smoky-sweet glaze.
Romaine lettuce provides crunch and freshness.
Cucumbers and cherry tomatoes add crispness and bright flavor.
Red onion gives a sharp bite that balances the creamy ranch.
Shredded cheddar adds richness and tang.
Ranch dressing finishes the salad with creamy, cool flavor.
Pro Tips Before You Start
Let the chicken rest before slicing to keep it juicy.
Grill chicken over medium-high heat for nice char marks without drying out.
Use a sharp knife to chop lettuce finely for the best “chopped salad” texture.
Toss the salad lightly to keep ingredients evenly coated but not soggy.
How to Make BBQ Chicken Chopped Salad
Step 1 – Grill the chicken
Preheat the grill to medium-high.
Season chicken with salt and pepper, then grill until cooked through.
Step 2 – Add barbecue glaze
Brush chicken with barbecue sauce and grill briefly on both sides for caramelization.
Step 3 – Slice the chicken
Let chicken rest, then cut into strips.
Step 4 – Assemble the salad
Combine chopped romaine, cucumbers, cherry tomatoes, and red onion in a large bowl.
Add sliced chicken.
Step 5 – Add toppings
Sprinkle with shredded cheddar and drizzle ranch dressing on top. Toss gently.
Step 6 – Serve
Divide into bowls and enjoy immediately.
What to Serve Them With
Pair with garlic bread or cornbread for a heartier meal.
Serve alongside grilled corn for a true barbecue-style dinner.
Enjoy with iced tea or lemonade for a refreshing combo.
Variations / Substitutions
Swap ranch for blue cheese or avocado dressing.
Use mixed greens instead of romaine for a different texture.
Add grilled corn, black beans, or avocado for extra flavor.
Try mozzarella or pepper jack instead of cheddar.
Storage & Leftovers
Best enjoyed fresh, but leftovers can be stored in the fridge up to 1 day.
Keep dressing separate if prepping ahead to avoid sogginess.
Grilled chicken can be cooked and refrigerated up to 3 days in advance.
FAQs
Can I use rotisserie chicken instead of grilling?
Yes, it’s a quick and easy shortcut.
Can I use a different dressing?
Absolutely, Caesar, blue cheese, or chipotle ranch all work well.
Can I make it vegetarian?
Yes, replace chicken with grilled tofu or chickpeas.
Do I have to grill the chicken?
No, you can bake or pan-sear the chicken instead.
What type of barbecue sauce works best?
A smoky-sweet sauce pairs perfectly with the salad.
Can I make it ahead?
Yes, prep the chicken and veggies separately, then assemble just before serving.
How do I keep the lettuce crisp?
Dry it well after washing and add dressing only before serving.
Can I use another cheese?
Yes, mozzarella, Monterey Jack, or feta are great options.
How spicy can I make it?
Add jalapeños, spicy BBQ sauce, or pepper jack cheese for heat.
Can I serve it as a side dish?
Yes, serve smaller portions alongside grilled meats or sandwiches.
Final Thoughts
This BBQ chicken chopped salad is the perfect mix of smoky, creamy, and crunchy.
It’s satisfying enough for dinner but light enough for lunch, making it a versatile favorite.
Whether you’re meal-prepping or entertaining, it’s a colorful, crowd-pleasing dish.
