Barbecue Chicken Salad with Corn and Bacon

Steps

1. 1

   Prep ingredients and heat grillOven 400°F / 205°C

   • While you preheat the grill to medium-high heat (about 400°F / 200°C), pat the chicken breasts dry with paper towels.
   • Season both sides generously with salt and black pepper.
   • In a large salad bowl, combine the mixed greens, corn kernels, and half of the sliced red onion.
   • Set the bowl aside in a cool place.

   + Show details− Hide details

   Ready when: Grill grates are hot and register 400°F; greens mixture is combined and set aside

   Tip: Patting the chicken dry helps it develop a better sear and allows the barbecue sauce to stick better later.

2. 2

   Cook bacon until crispy

   • While the grill heats, lay the bacon strips in a single layer in a large skillet over medium heat.
   • Cook for 7–8 minutes, turning occasionally, until crispy and deeply browned.
   • Transfer to a paper-towel-lined plate.
   • Once cool enough to handle (about 2 minutes), crumble or chop into bite-size pieces and set aside.

   + Show details− Hide details

   Ready when: Bacon is crispy, deeply golden-brown, and no longer floppy

   Tip: Use two skillets if space is tight—crowded bacon steams rather than crisps. Avoid overlapping strips.

3. 3

   Grill chicken on both sidesOven 165°F / 75°C

   • Lightly brush the hot grill grates with olive oil using a folded paper towel.
   • Place the seasoned chicken breasts on the grill and cook for 5–6 minutes on the first side without moving them (this creates attractive grill marks and builds flavor).
   • Flip and cook for another 5–6 minutes on the second side until the thickest part reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer.

   + Show details− Hide details

   Ready when: Internal temperature reads 165°F (74°C) at the thickest point; juices run clear

   Tip: Resist the urge to flip early. Let the chicken sit undisturbed on each side to develop a flavorful, caramelized crust.

4. 4

   Brush and glaze chickenOven 165°F / 75°C

   • Remove the chicken from the hot grill.
   • Brush both sides generously with 1/4 cup (60 ml) of the barbecue sauce.
   • Return the breasts to the cooler side of the grill (or reduce heat to medium) and grill for another 1–2 minutes per side, just until the sauce caramelizes and clings to the chicken.
   • Verify the internal temperature stays above 165°F (74°C).

   + Show details− Hide details

   Ready when: Barbecue sauce is sticky, lightly charred at the edges, and adheres firmly to the chicken

   Tip: Grill the sauce briefly to caramelize—too long on high heat and it will scorch and taste bitter.

5. 5

   Rest the chicken

   • Transfer the glazed chicken to a cutting board and let rest for 3–4 minutes without cutting.
   • This allows the juices to redistribute throughout the meat, ensuring moist, tender slices.

   + Show details− Hide details

   Ready when: Chicken has rested for at least 3 minutes

   Tip: This resting step is crucial—skipping it results in dry chicken. Use this time to set out plates and prepare toppings.

6. 6

   Slice chicken and assemble salads

   • Slice each rested chicken breast against the grain into 1/2-inch (1.25 cm) strips.
   • Divide the prepared greens mixture equally among four bowls or salad plates.
   • Top each salad with sliced warm chicken, crumbled bacon, and the remaining sliced red onion.
   • Sprinkle with shredded cheddar cheese if using.

   + Show details− Hide details

   Ready when: Salads are plated with all toppings arranged

   Tip: Slice while the chicken is still warm—it's easier to cut cleanly and the warmth gently wilts the greens.

7. 7

   Make dressing and serve

   • In a small bowl, whisk together the remaining 1/4 cup (60 ml) barbecue sauce with the ranch dressing to create a barbecue ranch dressing.
   • Drizzle over each salad or serve on the side for diners to control the amount.
   • Taste the salads and adjust seasoning with salt and pepper as needed.
   • Serve immediately while the chicken is still warm.

   + Show details− Hide details

   Ready when: Dressing is blended smooth and salads are ready to eat

   Tip: Mixing barbecue sauce with ranch creates a rich, layered flavor. Adjust the ratio to your taste if you prefer tangier or sweeter.