18 Savory BBQ Salad Recipes Irresistible

Fire up the grill and toss your salad bowl—summer just got a whole lot tastier! These 18 savory BBQ salad recipes are the perfect way to turn smoky, charred flavors into fresh, crave-worthy meals. Whether you’re craving a quick weeknight dinner or a crowd-pleasing side, these dishes are packed with bold flavors and easy twists. Ready to dig in? Let’s get mixing (and grilling)!

Grilled Chicken BBQ Salad with Avocado

This hearty salad combines smoky grilled chicken, creamy avocado, and tangy BBQ sauce for a satisfying meal that’s perfect for summer cookouts or quick weeknight dinners.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup BBQ sauce, plus extra for drizzling
• 6 cups chopped romaine lettuce
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Brush chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill chicken for 6–7 minutes per side, basting with 1/4 cup BBQ sauce during the last 2 minutes of cooking. Remove when internal temperature reaches 165°F and let rest for 5 minutes before slicing.
3. In a large bowl, toss romaine lettuce, avocado, cherry tomatoes, red onion, and cilantro. Top with sliced chicken and drizzle with extra BBQ sauce.

The magic here is the contrast of cool, creamy avocado with the smoky-sweet charred chicken—no boring salads allowed!

Tip: For extra crunch, sprinkle with crushed tortilla chips or toasted pepitas.

Smoky BBQ Pulled Pork Salad

This hearty salad turns leftover pulled pork into a fresh, smoky meal with a tangy-sweet dressing that ties it all together.

Ingredients:

• 2 cups cooked pulled pork (shredded)
• 1/3 cup BBQ sauce (plus extra for drizzling)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 5 oz mixed greens (about 5 cups)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (thinly sliced)
• 1/4 cup crumbled blue cheese
• 1/4 cup crispy fried onions

Instructions:

1. In a skillet over medium heat, warm the pulled pork with 1/3 cup BBQ sauce, 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Stir for 3–4 minutes until heated through.
2. In a large bowl, toss the mixed greens with cherry tomatoes and red onion.
3. Divide the greens among plates, top with warm pulled pork, and sprinkle with blue cheese and fried onions. Drizzle lightly with extra BBQ sauce.

The contrast of cool greens, creamy cheese, and crispy onions against the smoky pork makes every bite exciting. It’s a clever way to repurpose leftovers without feeling like you’re eating the same meal twice.

Tip: For extra crunch, swap fried onions with crushed pork rinds or toasted pecans.

BBQ Ranch Steak Salad

This hearty salad combines smoky grilled steak with cool ranch dressing and crunchy veggies—perfect for a summer dinner that feels indulgent but comes together fast.

Ingredients:

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup canned corn, drained
• 1/4 cup red onion, thinly sliced
• 1/3 cup ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup shredded cheddar cheese
• 1/4 cup crushed tortilla strips

Instructions:

1. Prep the steak: Rub flank steak with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill: Cook steak over medium-high heat for 4–5 minutes per side (for medium-rare), or until desired doneness. Let rest 5 minutes, then slice thinly against the grain.
3. Assemble: Divide romaine lettuce among bowls. Top with cherry tomatoes, corn, red onion, and sliced steak. Drizzle with ranch dressing and BBQ sauce, then sprinkle with cheddar cheese and tortilla strips.

The contrast of the warm, juicy steak with the cool ranch and crispy tortilla strips makes every bite irresistible. Plus, the BBQ sauce adds just the right touch of sweetness!

Tip: For extra flavor, marinate the steak in 2 tbsp BBQ sauce for 30 minutes before grilling.

Grilled Corn and Black Bean BBQ Salad

This smoky, crunchy salad is a summer BBQ hero—packed with charred corn, creamy beans, and a tangy lime dressing that ties it all together.

Ingredients:

• 4 ears fresh corn, husks removed
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil, divided
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush corn with 1 tbsp olive oil and grill, turning occasionally, for 10–12 minutes until lightly charred. Let cool slightly, then slice kernels off the cobs.
2. In a large bowl, combine grilled corn, black beans, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together remaining 1 tbsp olive oil, lime juice, smoked paprika, cumin, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Let sit for 10 minutes before serving to allow flavors to meld.

The charred corn adds a deep sweetness that plays perfectly with the smoky spices and zesty lime—no mayo required!

Tip: For extra crunch, toss in diced avocado right before serving.

BBQ Shrimp and Mango Salad

This vibrant salad combines smoky grilled shrimp with sweet mango and crisp veggies—perfect for a light yet satisfying summer meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 tbsp BBQ seasoning (store-bought or homemade)
• 1 large ripe mango, diced
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt

Instructions:

1. Prep the shrimp: Toss shrimp with 1 tbsp olive oil and BBQ seasoning until evenly coated.
2. Grill: Heat a grill or grill pan over medium-high. Cook shrimp for 2–3 minutes per side until opaque and lightly charred.
3. Make the dressing: Whisk together remaining 1 tbsp olive oil, lime juice, honey, and salt in a large bowl.
4. Assemble: Add mixed greens, mango, red onion, and cilantro to the bowl with the dressing. Toss gently to coat.
5. Serve: Top salad with grilled shrimp and an extra sprinkle of cilantro.

The smoky-sweet contrast of BBQ shrimp and juicy mango makes every bite irresistible—plus, it comes together in under 20 minutes!

Tip: For extra crunch, add toasted pepitas or crushed tortilla chips right before serving.

Smoked Brisket BBQ Salad

This hearty salad turns leftover smoked brisket into a crave-worthy meal, packed with smoky, tangy, and crunchy textures in every bite.

Ingredients:

• 2 cups shredded smoked brisket (cold or room temp)
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1/3 cup crumbled blue cheese
• 1/4 cup pickled jalapeños, drained
• 1/3 cup BBQ sauce (plus extra for drizzling)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. In a small bowl, whisk together 1/3 cup BBQ sauce, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt to make the dressing.
2. Toss romaine lettuce, cherry tomatoes, red onion, and pickled jalapeños in a large bowl. Drizzle with half the dressing and gently mix.
3. Add shredded brisket to the salad, then pour the remaining dressing over the top. Toss lightly to combine.
4. Divide onto plates and sprinkle with blue cheese. Drizzle extra BBQ sauce over each serving.

The contrast of cool crisp lettuce, rich brisket, and tangy blue cheese makes this salad feel indulgent yet balanced—perfect for lunch or a light dinner.

Tip: For extra crunch, add a handful of crushed corn chips or fried onions just before serving.

BBQ Tofu and Quinoa Salad

This hearty salad packs smoky-sweet BBQ tofu, fluffy quinoa, and crisp veggies into one satisfying bowl—perfect for meal prep or a quick summer lunch.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 (14-oz) block extra-firm tofu, pressed and cubed
• 1/4 cup BBQ sauce, plus extra for drizzling
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded purple cabbage
• 1/2 cup diced cucumber
• 1/4 cup chopped cilantro
• 2 tbsp lime juice

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and let cool slightly.
2. Toss tofu with 1/4 cup BBQ sauce, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/2 tsp salt. Bake at 400°F for 20 minutes, flipping halfway, until crispy.
3. In a large bowl, combine cooked quinoa, shredded cabbage, cucumber, cilantro, and 2 tbsp lime juice.
4. Top with BBQ tofu and drizzle with extra BBQ sauce.

The contrast of chewy tofu, nutty quinoa, and crunchy veggies makes every bite exciting—plus, the smoky BBQ flavor clings perfectly to the crispy tofu edges.

Tip: For extra texture, add toasted pepitas or crushed tortilla chips right before serving.

Grilled Vegetable BBQ Salad

This smoky, colorful salad brings the best of summer grilling to your table—perfect for pairing with burgers or enjoying as a light main dish.

Ingredients:

• 1 large zucchini, sliced lengthwise into 1/2-inch planks
• 1 red bell pepper, quartered and seeded
• 1 yellow bell pepper, quartered and seeded
• 1 small red onion, cut into 1/2-inch rings
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Prep the grill: Heat to medium-high (about 400°F). Brush zucchini, bell peppers, and onion with 1 tbsp olive oil.
2. Grill the veggies: Place vegetables directly on grates. Grill for 3–4 minutes per side until charred and tender. Transfer to a cutting board.
3. Make the dressing: Whisk remaining 1 tbsp olive oil, balsamic vinegar, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
4. Assemble: Chop grilled vegetables into bite-sized pieces. Add to the bowl with dressing along with cherry tomatoes. Toss gently.
5. Finish: Top with feta cheese and basil just before serving.

The charred edges of the veggies soak up the smoky dressing, while the feta adds a creamy contrast—no boring salads here!

Tip: For extra depth, drizzle with a touch of honey before adding the cheese.

BBQ Chicken Caesar Salad

This smoky, tangy twist on a classic Caesar salad brings bold BBQ flavors to your weeknight dinner—no grill required!

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1/2 cup BBQ sauce, divided
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing
• 1/2 cup croutons
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F. In a bowl, toss chicken with 1/4 cup BBQ sauce, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until coated.
2. Place chicken on a parchment-lined baking sheet and bake for 20–25 minutes, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, toss romaine with Caesar dressing. Top with sliced chicken, remaining 1/4 cup BBQ sauce, Parmesan, croutons, and parsley (if using).

The double hit of BBQ sauce—both in the marinade and drizzled on top—gives every bite a caramelized sweetness that plays perfectly with the creamy Caesar dressing.

Tip: For extra crunch, toast store-bought croutons in a dry skillet for 2–3 minutes before adding to the salad.

Spicy BBQ Chicken Cobb Salad

This smoky, spicy twist on a classic Cobb salad brings bold BBQ flavor to your weeknight dinner—without sacrificing that crave-worthy crunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup + 2 tbsp BBQ sauce (divided)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 tbsp olive oil
• 6 cups chopped romaine lettuce
• 2 hard-boiled eggs, quartered
• 1 avocado, diced
• 1/2 cup crumbled blue cheese
• 4 slices crispy cooked bacon, chopped
• 1/4 cup ranch dressing

Instructions:

1. Prep chicken: Toss chicken breasts with 1/4 cup BBQ sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp cayenne pepper. Let marinate 15 minutes.
2. Cook chicken: Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 6–7 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then slice.
3. Assemble: Layer romaine lettuce in a large bowl. Arrange sliced chicken, eggs, avocado, blue cheese, and bacon in rows over the lettuce.
4. Drizzle: Swirl remaining 2 tbsp BBQ sauce and ranch dressing over the top.

The magic here? The warm, smoky chicken against the cool ranch and creamy avocado—it’s a texture party in every bite.

Tip: For extra crunch, sprinkle fried onions or tortilla strips on top just before serving.

BBQ Pork and Pineapple Salad

This vibrant salad combines smoky-sweet BBQ pork with juicy pineapple for a fresh twist on summer flavors—perfect for backyard gatherings or meal prep lunches!

Ingredients

• 1 lb boneless pork shoulder, thinly sliced
• 1 cup fresh pineapple chunks (or canned in juice, drained)
• 4 cups chopped romaine lettuce
• 1/2 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1/3 cup BBQ sauce, plus extra for drizzling
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Marinate the pork: Toss pork slices with 1/3 cup BBQ sauce, 1/2 tsp smoked paprika, and 1/2 tsp salt. Let sit for 10 minutes (or up to 1 hour).
2. Cook the pork: Heat 1 tbsp olive oil in a skillet over medium-high. Cook pork for 3–4 minutes per side until caramelized and cooked through. Let rest 5 minutes, then slice into bite-sized pieces.
3. Assemble the salad: In a large bowl, combine romaine, pineapple, red onion, and cilantro. Drizzle with 1 tbsp olive oil and 1 tbsp lime juice; toss gently.
4. Serve: Top salad with warm pork, extra BBQ sauce drizzle, and any remaining pan juices.

The contrast of charred pork against cool, crisp pineapple makes every bite exciting—plus, it’s ready in under 30 minutes!

Tip: For extra texture, add crushed tortilla chips or toasted pepitas right before serving.

Grilled Peach and BBQ Chicken Salad

Sweet, smoky, and packed with summer vibes, this salad turns juicy grilled peaches and tender BBQ chicken into a showstopping meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ripe peaches, halved and pitted
• 6 cups mixed greens (like baby spinach and arugula)
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans, toasted
• 1/4 cup BBQ sauce (plus extra for drizzling)
• 2 tbsp olive oil, divided
• 1 tbsp honey
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep the chicken: Rub chicken with 1 tbsp olive oil, smoked paprika, salt, and black pepper. Grill over medium-high heat for 6–7 minutes per side, brushing with 1/4 cup BBQ sauce during the last 2 minutes. Let rest 5 minutes, then slice.
2. Grill the peaches: Brush peach halves with 1 tbsp olive oil and honey. Grill cut-side down for 3–4 minutes until charred and softened. Slice into wedges.
3. Assemble: Toss mixed greens with grilled peaches, chicken, feta, and pecans. Drizzle with extra BBQ sauce.

The magic here? The peaches caramelize just enough to balance the smoky BBQ, while the feta adds a salty crunch. Tip: For extra flair, swap pecans for candied bacon bits!

BBQ Turkey and Cranberry Salad

This hearty salad turns leftover turkey into a crave-worthy lunch with smoky BBQ tang and pops of sweet cranberry—perfect for sandwiches or scooping onto greens!

Ingredients:

• 3 cups shredded cooked turkey
• 1/2 cup mayonnaise
• 1/3 cup BBQ sauce (plus extra for drizzling)
• 1/3 cup dried cranberries
• 1/4 cup finely diced celery
• 2 tbsp chopped fresh parsley
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together mayonnaise, 1/3 cup BBQ sauce, apple cider vinegar, garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
2. Add shredded turkey, dried cranberries, celery, and parsley. Gently fold until evenly coated.
3. Chill for at least 30 minutes (or up to 2 days) to let flavors meld. Taste and adjust salt if needed.
4. Serve scooped onto butter lettuce or between toasted bread, drizzled with extra BBQ sauce.

The magic here? The cranberries soak up the smoky BBQ dressing, turning plump and balancing every bite with bright sweetness.

Tip: For a crunchier texture, stir in 1/4 cup toasted pecans right before serving.

Smoked Sausage BBQ Salad

This hearty salad combines smoky sausage with tangy BBQ flavors and crisp veggies—perfect for a quick lunch or a crowd-pleasing potluck dish.

Ingredients:

• 1 lb smoked sausage, sliced into ½-inch rounds
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• ½ cup diced red onion
• ½ cup shredded cheddar cheese
• ⅓ cup BBQ sauce
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the sliced sausage and cook for 5–6 minutes, stirring occasionally, until lightly browned. Remove from heat and toss with ⅓ cup BBQ sauce.
2. In a large bowl, whisk together the remaining 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
3. Add the romaine lettuce, cherry tomatoes, and red onion to the bowl, tossing to coat with the dressing.
4. Top the salad with the BBQ-glazed sausage and shredded cheddar cheese. Serve immediately.

The warm, smoky sausage paired with the cool crunch of fresh veggies makes this salad a satisfying meal all on its own.

Tip: For extra kick, drizzle with extra BBQ sauce or add a pinch of cayenne to the dressing.

BBQ Salmon and Kale Salad

This smoky-sweet salmon paired with hearty kale makes a satisfying meal that’s packed with flavor and ready in under 30 minutes.

Ingredients:

• 2 (6-oz) salmon fillets, skin-on
• 4 cups chopped curly kale, stems removed
• 3 tbsp olive oil, divided
• 2 tbsp BBQ sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Prep the salmon: Preheat oven to 400°F. In a small bowl, whisk together 1 tbsp olive oil, BBQ sauce, honey, smoked paprika, garlic powder, salt, and black pepper. Brush mixture evenly over salmon fillets.
2. Roast: Place salmon skin-side down on a parchment-lined baking sheet. Bake for 12–15 minutes until flaky but still moist.
3. Massage the kale: While salmon cooks, toss kale with remaining 2 tbsp olive oil in a large bowl. Rub leaves gently for 1–2 minutes until slightly softened.
4. Assemble: Divide kale between plates, top with salmon, and drizzle with any remaining pan juices. Sprinkle with feta if using.

The contrast of crispy kale edges against the sticky-sweet salmon glaze is downright addictive—don’t be surprised if this becomes your new weeknight staple!

Tip: For extra crunch, add toasted pepitas or sliced almonds right before serving.

Grilled Portobello BBQ Salad

This smoky, hearty salad turns meaty portobellos into the star of the show with a tangy BBQ twist—perfect for summer cookouts or a satisfying weeknight meal.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup BBQ sauce (plus extra for drizzling)
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Prep the mushrooms: Brush portobellos with 2 tbsp olive oil. In a small bowl, mix 1 tbsp olive oil, smoked paprika, garlic powder, and salt. Rub evenly over mushrooms.
2. Grill: Heat grill or grill pan to medium-high. Cook mushrooms for 4–5 minutes per side, brushing with BBQ sauce during the last 2 minutes. Slice into strips.
3. Assemble: Toss romaine, tomatoes, and red onion in a large bowl. Top with grilled mushrooms, extra BBQ sauce drizzle, and feta (if using).

The charred edges of the mushrooms and cool, crisp lettuce make every bite a perfect balance of smoky and fresh.

Tip: For extra depth, marinate the mushrooms in the BBQ sauce for 10 minutes before grilling.

BBQ Chicken and Sweet Potato Salad

This hearty salad combines smoky BBQ chicken with caramelized sweet potatoes for a meal that’s satisfying but still fresh—perfect for weeknights or casual gatherings.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt, plus extra to taste
• ¼ tsp black pepper
• ⅓ cup BBQ sauce (plus extra for drizzling)
• 4 cups chopped romaine lettuce
• ¼ cup thinly sliced red onion
• 2 tbsp chopped fresh cilantro

Instructions:

1. Prep the sweet potatoes: Toss sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast at 400°F for 25 minutes, flipping halfway, until tender and crisp at the edges.
2. Cook the chicken: Heat remaining 1 tbsp olive oil in a skillet over medium-high. Season chicken lightly with salt, then cook for 6–7 minutes per side until internal temp reaches 165°F. Brush with ⅓ cup BBQ sauce during the last 2 minutes of cooking. Let rest 5 minutes, then slice.
3. Assemble: Divide romaine among bowls. Top with roasted sweet potatoes, sliced chicken, red onion, and cilantro. Drizzle with extra BBQ sauce.

The contrast of warm, smoky chicken and sweet potatoes against cool, crunchy lettuce makes every bite dynamic. Leftovers? Toss everything together for a next-day grain bowl!

Tip: For extra tang, mix a spoonful of BBQ sauce with Greek yogurt as a creamy dressing.

Smoky BBQ Bean and Corn Salad

This hearty salad is a crowd-pleaser with its bold BBQ flavors and satisfying crunch—perfect for potlucks or weeknight dinners!

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 ½ cups fresh or frozen corn kernels (thawed if frozen)
• ½ cup finely diced red onion
• ⅓ cup chopped fresh cilantro
• ¼ cup BBQ sauce (smoky or hickory flavor recommended)
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine black beans, kidney beans, corn, red onion, and cilantro.
2. In a small bowl, whisk together BBQ sauce, lime juice, olive oil, smoked paprika, garlic powder, salt, and black pepper until smooth.
3. Pour the dressing over the bean mixture and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The smoky-sweet dressing clings to every bite, while the crisp corn and creamy beans make this salad irresistibly textured. Serve chilled or at room temperature!

Tip: For a charred flavor, grill the corn kernels (or use fire-roasted canned corn) before mixing.

Conclusion

With 18 mouthwatering BBQ salad recipes, there’s something here for every grill master and salad lover! Whether you’re craving smoky flavors or fresh, vibrant bites, these dishes are sure to impress. Don’t forget to try your favorites, leave a comment below with your top pick, and share this roundup on Pinterest so others can enjoy these irresistible recipes too. Happy grilling and tossing!