Grilled Chicken Southwest Salad
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5 from 1 vote

Grilled Chicken Southwest Salad

This Grilled Chicken Southwest Salad is packed with black beans, tomatoes, grilled corn, bacon, avocado and romaine lettuce, topped with BBQ Ranch Dressing.
Course Appetizer, lunch, Main Course, Salad, Side Dish
Cuisine American
Keyword chicken, grilled, southwest salad
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 662kcal
Author David & Debbie Spivey


  • 1 whole boneless skinless chicken breast
  • Kosher salt and fresh cracked black pepper to taste
  • 2 ears of corn
  • 4 strips bacon cooked and chopped into bits
  • 4-6 cups romaine lettuce chopped
  • 15 ounces canned black beans rinsed and drained
  • 8 ounces small cherry or grape tomatoes quartered or halved
  • 2 medium Hass Avocados pitted, peeled and diced
  • BBQ Ranch Dressing to taste


  • Prepare the grill for indirect heat.
  • Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.
  • Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).
  • Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35 to 40 minutes until done (165 degrees F). Remove chicken from the grill and allow to rest at least 5 minutes, before cutting into bite-sized pieces.
  • Shuck the corn, removing the husks and silk. Add the ears of corn directly over the hot side of the grill. Cook turning occasionally until charred on all sides and tender; about 10 minutes. Remove the corn from grill and allow to cool. Then remove the kernels from the cob into a small bowl.

Assemble The Salad:

  • Place the chopped romaine lettuce on the bottom of a salad bowl or plate. Top with avocado, chopped tomatoes, black beans, corn, and chopped chicken. Top with bacon bits and BBQ ranch dressing just before serving.


When making this salad, I like having leftovers for another day. I only use one avocado at a time and keep all the ingredients separate, until needed. It keeps the lettuce crisp and the ingredients stay fresher also.


Calories: 662kcal | Carbohydrates: 58g | Protein: 23g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 1658mg | Potassium: 1035mg | Fiber: 17g | Sugar: 17g | Vitamin A: 5095IU | Vitamin C: 23.1mg | Calcium: 91mg | Iron: 4.4mg
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