BBQ Chicken Salad

image of salad with cheese bbq chicken ranch in a white and blue bowl

I don’t know about you but I am a creature of habit. Whenever I go to a restaurant I usually find the exact same salad that I want to eat every time! So I decided to go ahead and my own lighter version of this at home. This salad is perfect for any time of the year but I especially love it during the summer time when the BBQ is pretty much always in use. I believe in moderation and that’s why I don’t remove the dressing from this salad or find some chemical filled substitute. Life is about BALANCE and that’s what I’ve found in this salad.



Romaine Lettuce

Grilled Chicken Breast

Low Sodium Organic Black Beans

Grilled corn on the cob (OR low sodium canned corn)

Cheddar Cheese

Light Ranch

BBQ Sauce


  1. Grill chicken until fully cooked. I prefer to use the BBQ but you can cook it however you like. I will generally season it with Mrs. Dash garlic and herb to minimize the sodium content. Trick: to keep chicken moist while grilling, take it off just before it is finished cooking. Put it on a tray and cover with aluminum foil. Let it sit for approximately 5-10 min and it will continue to cook itself while keeping the moisture in.
  2. Grill the corn, turning it every so often so that it doesn’t burn.
  3. Put it all together. I generally use 3-4 oz chicken breast. 1/2 cup black beans and corn mixed together. A sprinkle of cheddar cheese and 1/4 of an avocado. 1 Tbsp light ranch and 1 Tbsp BBQ sauce. You don’t need much more than this once you toss it and coat it completely.


Dinner is served! This also makes for a great lunch the next day and is still tasty if everything is served cold. No reheating required.



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