BBQ Chicken Chopped Salad

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Juicy grilled sweet corn and tender BBQ-brushed chicken thighs are the best match in this loaded BBQ chicken chopped salad.

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 452kcal

In a medium bowl, whisk all dressing ingredients together until smooth. Season dressing with salt and pepper to taste and refrigerate until ready to use.

In a small bowl, combine chili powder, paprika, salt, and pepper. Rub half of spice mixture all over chicken thighs.
Rub sweet corn all over with vegetable oil and coat with remaining half of spice mixture.
Preheat an outdoor grill to 400F OR prepare a large skillet to use indoors on stovetop by greasing well.
Arrange chicken thighs on grill or in skillet on stovetop and allow to cook 3-4 minutes on first side. Flip chicken thighs and begin brushing barbecue sauce onto thighs, turning thighs and brushing with sauce frequently until chicken registers 165F. Transfer chicken to a clean plate.
Arrange sweet corn on grill and grill 5-8 minutes, turning frequently until corn is bright yellow and slightly charred. Transfer corn to a large cutting board and once cool enough to handle, remove kernels from cobs then transfer to a bowl.

Place chicken thighs, romaine lettuce, green onions, and cherry tomatoes on same cutting board and use a sharp knife to cut salad into bite-sized pieces.
Transfer chopped salad to a large serving bowl and top with corn, shredded cheddar and drizzles of barbecue ranch dressing. Toss salad until evenly coated in dressing and serve immediately. Enjoy!

Storing Instructions

Salad is best if served immediately after assembly. See blog post notes for meal prepping salad ahead of time.