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BBQ Chicken Salad

Smoky charred BBQ chicken thighs served over crisp romaine with charred corn, black beans, avocado, cherry tomatoes, red onion, and sharp cheddar, all drizzled with creamy homemade ranch dressing. A hearty, complete meal in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into 1-inch chunks
  • 2 tbsp vegetable oil divided, 1 tbsp for chicken and 1 tbsp for corn
  • 2 tsp BBQ seasoning smoky blend preferred
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper
  • 0.5 cup BBQ sauce sweet and smoky preferred
  • 2 ears corn husks and silk removed
  • 1 large head romaine lettuce shredded
  • 1.5 cups cherry tomatoes halved
  • 1 cup canned black beans rinsed and drained
  • 1 avocado halved, seeded, peeled and diced
  • 0.5 cup red onion diced
  • 1 cup shredded sharp cheddar cheese
  • homemade ranch dressing to taste

Equipment

  • Cast iron grill pan
  • Large salad bowl
  • Cutting board and knife
  • Instant read meat thermometer
  • Tongs

Method
 

  1. In a large bowl, toss chicken chunks with 1 tablespoon vegetable oil, BBQ seasoning, salt, and pepper until evenly coated.
  2. Heat remaining 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, sear chicken in a single layer for 6 to 8 minutes, turning once, until golden brown and internal temperature reaches 165 degrees F. Toss with BBQ sauce and set aside.
  3. Add corn ears to the same grill pan. Cook turning occasionally for 5 to 10 minutes until charred and tender. Let cool slightly then cut kernels off the cobs.
  4. Place shredded romaine in a large salad bowl. Top with BBQ chicken, charred corn, cherry tomatoes, black beans, avocado, red onion, and shredded cheddar cheese.
  5. Drizzle ranch dressing over the salad and gently toss to combine. Serve immediately.

Notes

Do not crowd the pan when cooking chicken or it will steam instead of char. Add avocado right before serving to prevent browning. BBQ chicken can be made 1 day ahead. Ranch dressing keeps refrigerated for up to 1 week. Canned fire-roasted corn can substitute for fresh charred corn.