Southwest BBQ Chicken Salad with Grilled Corn and Avocado

Southwest BBQ Chicken Salad combines crisp romaine with black beans, sweet corn, diced BBQ chicken and a spicy chipotle ranch for a satisfying balance of crunchy, sweet and smoky flavors. Inspired by a popular Chicago-area chain, this version is easy to assemble at home and works well for weeknight dinners, potlucks, or meal-prep lunches.

If you miss restaurant-style salads but prefer to control ingredients and accommodate dietary needs, this recipe is flexible and forgiving. You can make the chicken ahead of time, use canned or frozen corn, and adjust chipotle heat to your taste. It’s one of our family’s go-to salads: filling, flavorful, and easy to customize.

Ingredients in Southwest BBQ Chicken Salad

• Crisp, fresh romaine, sliced thin
• BBQ chicken: cooked, diced chicken tossed with your favorite barbecue sauce (about 2 cups cooked chicken + 1/2 cup sauce)
• Corn: fresh, canned or thawed frozen kernels (about 1 cup)
• Canned black beans, rinsed and drained (1 can)
• Diced grape tomatoes (about 1/2 cup)
• Sliced green onions (about 1 cup)
• Tortilla strips or crushed tortilla chips for crunch
• Cheddar cheese, shredded (optional, about 1 cup)
• Chipotle ranch dressing: mix ranch dressing (¾ cup) with 1–2 teaspoons of chipotle in adobo, adjusting to taste

This salad is built from contrasting textures and flavors: crunchy lettuce and tortilla strips, sweet corn and BBQ glaze, creamy ranch with smoky chipotle heat, and bright notes from green onions and tomatoes. The result is balanced and award-winning at the family table.

Making the Salad

For easy family-style serving, chop and arrange each component in bowls so everyone can build their own salad. Steps are straightforward:

• Mix the chipotle ranch by stirring 1–2 teaspoons of adobo sauce into ¾ cup ranch dressing. Taste and add more adobo if you want extra heat.
• Toss diced cooked chicken with ½ cup barbecue sauce until evenly coated.
• Layer sliced romaine, black beans, corn, green onions, tomatoes and cheddar. Add the BBQ chicken on top.
• Drizzle with chipotle ranch and, if desired, an extra little swirl of barbecue sauce for a glossy finish. Finish with tortilla strips for crunch and serve immediately.

Leftovers keep well when stored separately: keep dressing and crunchy tortilla strips aside until serving to preserve texture. The dressed salad will last a day in the fridge and makes an excellent lunch.

Do you like to recreate restaurant favorites at home? Share your versions or tips in the comments — it’s always great to learn new shortcuts or flavor tweaks.

More Gluten-Free Salads to Try

If you enjoy this Southwest BBQ Chicken Salad, consider trying other gluten-free, flavor-forward salads such as:

• Buffalo Chicken Salad — spicy shredded chicken, crisp veggies, and creamy ranch
• BLT Quinoa Bowls — quinoa with bacon, fresh tomatoes and greens topped with a yogurt dressing
• Cilantro Lime Vinaigrette — a bright, herb-forward dressing that pairs with many salads
• Gluten-Free Pesto Pasta Salad — a quick 20-minute option with pesto, tomatoes and cheese

Recipe

Southwest BBQ Chicken Salad

Crisp romaine, black beans, sweet corn and BBQ chicken come together with a smoky chipotle ranch for a hearty, flavorful salad you can make at home.

Author: Katie Olesen

Servings: 8 salads

Prep Time: 20 mins | Total Time: 20 mins

Ingredients

• ¾ cup ranch dressing
• 1–2 teaspoons chipotle in adobo sauce (adjust to taste)
• 2 cups cooked, diced chicken
• ½ cup BBQ sauce
• 2 heads romaine lettuce, sliced thin
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup sliced green onions
• ½ cup grape tomatoes, sliced
• 1 cup shredded cheddar cheese (optional)
• 1 package tortilla strips or crushed tortilla chips

Instructions

1. Mix the ranch dressing with 1 teaspoon of chipotle adobo sauce. Taste and add more if you prefer more heat.
2. Toss the diced cooked chicken with the BBQ sauce until evenly coated. Prepare the remaining ingredients and arrange them in bowls or on a platter.
3. To assemble, layer romaine, black beans, corn, green onions, tomatoes, cheddar and BBQ chicken. Drizzle with chipotle ranch and add more BBQ sauce if desired. Top with tortilla strips and serve immediately.

Notes

Adjust chipotle level for milder or spicier dressing. Store dressing and crunchy tortilla strips separately from the salad if making ahead to maintain texture.

Estimated Nutrition

Calories: 396 kcal (estimate)

*Nutritional information is an estimate and should be used as a guideline only.