Ingredients
Equipment
Method
- In a small bowl, combine salt, onion powder, red chili pepper, and smoked paprika. Toss the chicken pieces with the spice mix until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until deeply golden and cooked through to 165°F internal. Remove from heat.
- In a large salad bowl, combine the romaine, corn, black beans, red onion, cherry tomatoes, and cheddar. Toss to mix.
- In a small bowl, whisk together the ranch dressing and BBQ sauce until smooth.
- Top the salad with the warm seasoned chicken. Drizzle the BBQ ranch dressing over everything and serve immediately.
Nutrition
Notes
- Use rotisserie chicken — Shred 2 cups, toss with the dry rub, and pile it straight on the salad. No skillet, no cook time — you're eating in under 10 minutes.
- Char the corn — For a smokier edge, hold a cob over a gas flame or toss frozen corn in a dry cast-iron pan until it gets some color. The result is noticeably different from canned.
- Make the dressing ahead — The BBQ ranch keeps in the fridge for up to 5 days. Make a double batch — it works on everything from grilled chicken to grain bowls.
- Serve the chicken warm — Don't let it cool before it hits the salad. Hot chicken against cold romaine is part of what makes this bowl work.
- Meal prep move — Store all components separately in the fridge, dressing in a jar on the side. Assemble only what you're eating that day so the romaine stays crisp.
- Serve with warm cornbread or a pile of tortilla chips on the side — both work well for scooping up extra dressing at the bottom of the bowl.
- For more richness, fan sliced avocado over the top and hit it with a squeeze of fresh lime. It adds fat and brightness without changing what the dish is.
- This sets up well as a build-your-own spread for a backyard cookout. Set the components out separately — chicken in the skillet, salad in a big bowl, dressing on the side — and let people assemble their own plates.
- Store salad components and chicken separately from the dressing. Romaine and toppings hold for up to 2 days in the fridge. Cooked chicken keeps for 3 days in a sealed container.
- Don't pre-dress the salad. Romaine breaks down fast once it hits the dressing. Dress right before eating.
- The BBQ ranch keeps in a sealed jar for up to 5 days. Worth making a double batch while you're at it.