This BBQ Chicken Chopped Salad is one of my favorite ways to enjoy all the bold, smoky, and refreshing flavors of a summer barbecue—right in a bowl. With juicy barbecue-glazed chicken, crisp lettuce, sweet cherry tomatoes, crunchy cucumbers, creamy cheddar cheese, and tangy ranch dressing, every bite is a perfect mix of texture and taste. It’s hearty enough to stand as a main course while still feeling light and fresh.

Why You’ll Love This Recipe

I love how quick and flexible this salad is. It takes very little prep, and I can customize it with whatever veggies or dressing I have on hand. The BBQ chicken adds a warm, smoky note that contrasts beautifully with the cool, crisp vegetables. It’s the kind of salad that feels satisfying and exciting to eat, whether I’m serving it for a casual dinner or as the centerpiece of a backyard meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (3–4 depending on servings)
Barbecue sauce (use my favorite brand or homemade)
Romaine lettuce, chopped into bite-sized pieces
Cucumbers, thinly sliced
Cherry tomatoes, halved
Red onion, thinly sliced
Shredded cheddar cheese (sharp or mild)
Ranch dressing (regular or light)

Directions

I start by grilling or pan-cooking the chicken breasts until fully cooked, brushing generously with barbecue sauce as they cook. Once they’re done, I let them rest for a few minutes before chopping into bite-sized pieces.
In a large bowl, I combine chopped romaine lettuce, cucumbers, cherry tomatoes, and thinly sliced red onions.
I add the chopped BBQ chicken and shredded cheddar cheese on top.
I drizzle with ranch dressing and toss everything together gently until it’s well combined and evenly coated.
I serve it immediately, sometimes with a little extra BBQ sauce drizzled on top for an added smoky kick.

Servings and timing

This recipe serves 4 people as a main dish and takes about 25–30 minutes to prepare from start to finish, including cooking the chicken. It’s ideal for a fast and flavorful dinner that doesn’t feel heavy.

Variations

Sometimes I swap romaine for a spring mix or kale for added greens. When I want a spicy edge, I add sliced jalapeños or use a chipotle BBQ sauce. I’ve also used grilled corn, black beans, or avocado chunks for more texture and nutrition. If I’m out of ranch, a cilantro-lime vinaigrette makes a great substitute.

Storage/Reheating

I store the undressed salad and cooked chicken separately in airtight containers in the fridge for up to 3 days. When I’m ready to eat, I reheat the chicken briefly in the microwave or enjoy it cold, then toss it with the salad and dressing. Once dressed, the salad is best eaten right away to keep the lettuce crisp.

FAQs

Can I use rotisserie chicken instead of cooking fresh?

Yes, I often use leftover or rotisserie chicken to save time. I just toss it with BBQ sauce and heat it up before adding it to the salad.

What’s the best BBQ sauce for this recipe?

I like a smoky or honey-based BBQ sauce for a balanced flavor, but any style works depending on my mood or what I have on hand.

Can I make this salad ahead of time?

Yes, I prep all the ingredients ahead and keep them stored separately. I just assemble everything right before serving to keep it fresh and crunchy.

Is there a dairy-free version?

Definitely. I skip the cheese or use a dairy-free alternative, and I go with a dairy-free dressing like a vinaigrette or plant-based ranch.

Can I add more protein?

Absolutely. Sometimes I add black beans, a chopped boiled egg, for an extra protein boost.

Conclusion

This BBQ Chicken Chopped Salad is a go-to recipe I turn to when I want something vibrant, filling, and full of flavor. It’s quick to make, easy to customize, and perfect for both weeknight dinners and weekend cookouts. I love how each ingredient adds something special, and every bowl feels like a full meal all on its own.