BBQ Ranch Salad

A quintessential summer salad featuring any favorite grilled meat- designed to use up leftover BBQ!  Try it with thin sliced steak, chunks of chicken, or even pulled pork. We like to have BBQ chicken/steak/pork and corn on the cob one night for dinner, and then make a little extra to throw this salad together the next day. It combines your favorite BBQ flavors with fresh crisp greens, corn, red onion, bell peppers, tomatoes, black beans, avocado and crispy fried onions to take it over the top.  Top it with our homemade Buttermilk Ranch, or my hack for BBQ Ranch Dressing and create a salad worthy of a restaurant!

BBQ Ranch Chicken Salad

BBQ Ranch Chicken Salad

BBQ Ranch Salad

A quintessential summer salad featuring any favorite grilled meat - designed to use up leftover BBQ! Try it with thin sliced steak, chunks of chicken, or even pulled pork.
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings4 servings



  • leftover BBQ such as bbq chicken, steak, or pork. If you're cooking it up fresh, season 1 1/2-2 pounds chicken thighs with salt and pepper, or a bbq rub and grill, brushing with your favorite bbq sauce in the last few mins of grilling.
  • 1-2 heads romaine clean and chopped/torn
  • 2-3 ears corn on the cob
  • 2 large tomatoes diced
  • 1 bell pepper diced
  • ½ red onion diced or sliced thin
  • 1-2 avocados diced or sliced
  • 1 can black beans drained and rinsed
  • 1 package french fried onions look for them in the produce department
  • chopped cilantro optional
  • Buttermilk Ranch Dressing
  • BBQ Sauce


  • Slice leftover BBQ meat, or grill up your choice of BBQ meat.
  • Corn:  If using leftovers, simply slice off the cob.  You can add it to the salad warm or cold!  If using un-cooked, cut off the cob and saute in a pan with a pat of butter for 4-5 minutes until golden.  You can also defrost fresh frozen corn from a bag.
  • For Dressing:  You may enjoy just our classic Buttermilk Ranch Dressing, as-is!  OR try my BBQ Ranch by placing 1 cup of ranch dressing in a bowl and whisking in your favorite BBQ sauce 1 tablespoon at a time, tasting as you go until you like it best. (Pro Tip:  This makes for a really great dipping sauce for fries, as well.)
  • Arrange greens in bowls.  Add BBQ meat and vegetables on top.  Sprinkle with french fried onions and top with dressing.


Nutritional info was calculated using 3 cups of cooked pulled pork, equivalent to 3/4 cup of pulled pork per salad.
Recipe quantities are approximate. As written, the ingredients should be enough for 4 generously sized salads.


Serving: 4g, Calories: 475kcal, Carbohydrates: 50g, Protein: 26g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Cholesterol: 76mg, Sodium: 1076mg, Potassium: 612mg, Fiber: 6g, Sugar: 33g, Vitamin A: 2477IU, Vitamin C: 59mg, Calcium: 109mg, Iron: 3mg
Course: Main Course
Cuisine: American
Keyword: BBQ Ranch Salad, Dinner Salads
Calories: 475kcal
Author: Sara Wells
Cost: $10
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BBQ Ranch Salad – What meat to use

You can use any grilled BBQ meat you like, here.  Leftovers work great- tried pulled pork, thin sliced steak, or leftover bbq chicken.  If you’re grilling up something fresh, I like to grill chicken thighs seasoned with BBQ Rub and brushed with bbq sauce in the last few minutes.  You can prep the rest of the ingredients while your chicken is cooking!

Grilled BBQ Chicken on Cutting board

Veggies for the BBQ Ranch Salad

Leftover Corn on the cob works fantastic here.  Just cut off the cob and you’re good to go.  You can throw it in cold, or warm it up in a skillet.  If I’m making it fresh for this salad, I slice the corn off the un-cooked cob and toss it in a skillet with a pat of butter.  Cook for 4-5 minutes until golden.  You can also simply use frozen fresh corn from a bag!

fresh corn on the cob

You can be creative with the other add-ins, but here’s what I use:
Chopped or cherry tomatoes
Diced bell pepper
Red onion
Black beans
Crispy Fried Onions (grab a bag from the produce section, by the salad nuts, etc. or make your own)

BBQ Ranch Chicken Salad in a bowl

Pile everything in your bowl and then top it with the dreamiest dressing!  This is great with my Homemade Buttermilk Ranch.  I’d start there.  For a quick and easy BBQ Ranch Dressing, simply whisk in a little BBQ Sauce to give it an extra kick.  I’d mix up a little in a small bowl first to make sure you like it- my kids prefer the plain ranch, but I like mine with the BBQ Sauce!

BBQ Ranch Chicken Salad

woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. This is my favorite kind of summer salad. Thanks! I do a similar salad and never get tired of it. For the dressing I start with ranch dressing and slowly add Sriracha sauce to taste. It gives the salad an awesome kick!