This crisp, colorful bowl is my take on the beloved Panera BBQ Chicken Salad—bright romaine, tender chicken, creamy avocado, and a smoky-sweet dressing that ties everything together. It’s crunchy, tangy, and utterly satisfying on a warm night or whenever you want a hearty salad that feels indulgent but comes together in minutes. The flavors are bold without being fussy, and the fresh herbs and buttermilk ranch lend a cool counterpoint to the BBQ sauce. Below you’ll find a full ingredient list, clear step-by-step directions, and a few notes for serving and make-ahead tips.

Ingredients

4 cups rotisserie chicken, cooked and shredded or cubed (about one chicken)
¼ cup BBQ Sauce
15 oz. whole corn can, drained
15.25 oz. black beans can, drained and rinsed
2 cups tomatoes, chopped
2 avocados, cubed
3 romaine hearts, chopped
¼ cup fresh cilantro, chopped
¼ cup BBQ Sauce
1 cup Buttermilk
¼ cup ranch dressing
2 tbsp. fresh dill or 1 tbsp dried dill if you prefer dried
salt & pepper

About this recipe

This version keeps the spirit of the Panera favorite—smoky BBQ chicken layered over crisp romaine and fresh produce—but streamlines the prep and emphasizes balance. The recipe uses rotisserie chicken for quick assembly, and the dressing is a hybrid of buttermilk and ranch with extra BBQ for a slightly smoky, tangy finish. Corn and black beans add texture and protein, tomatoes and avocado contribute juiciness and creaminess, and fresh cilantro and dill brighten each bite. The ingredient amounts are arranged so one bowl serves roughly 4 hungry people as a main course, or 6 as a lighter lunch.

Tips before you start

Use a high-quality BBQ sauce you love—its flavor comes through in both the chicken and the dressing.
If you prefer your chicken warm, toss the shredded chicken with the ¼ cup BBQ sauce and warm briefly in a skillet or microwave before assembling.
For best avocado texture, cube them right before serving and squeeze a little lemon or lime juice over the pieces to slow browning.
If you like extra crunch, add tortilla strips or a handful of chopped toasted almonds at the end.

Step-by-step directions

Prepare the chicken. If your rotisserie chicken is still whole, remove the meat from the bones and tear or chop it into bite-size pieces until you have 4 cups. Place the shredded or cubed chicken in a medium bowl. Add ¼ cup BBQ Sauce to the chicken and toss gently to coat. Set aside so the sauce can meld with the meat.
Drain and rinse the canned vegetables. Pour the 15 oz. whole corn can into a colander and drain thoroughly. Open the 15.25 oz. can of black beans, drain them well, and rinse under cold water to remove excess sodium. Let both drain while you prep the produce.
Chop the fresh produce. Core and dice 2 cups of tomatoes into roughly 1/2-inch pieces. Cube both avocados and place them in a small bowl; if desired, squeeze a little lemon or lime juice over the avocado to prevent browning. Chop the 3 romaine hearts into bite-size pieces and place them into a large salad bowl. Chop ¼ cup fresh cilantro and add to the bowl or reserve for garnish—whichever you prefer.
Assemble the base. Add the drained corn and rinsed black beans to the bowl with the chopped romaine. Toss gently to distribute the ingredients evenly, creating an even bed of greens, corn, and beans for the chicken and other toppings.
Make the dressing. In a separate mixing bowl, combine 1 cup Buttermilk, ¼ cup ranch dressing, ¼ cup BBQ Sauce, and 2 tbsp. fresh dill (or 1 tbsp dried dill, if you prefer a more subtle herb note). Whisk until smooth and homogeneous. Taste and season with salt and pepper to your liking; start with a small pinch and adjust—remember the ranch and BBQ sauce already contribute saltiness.
Add the chicken and tomatoes. Scatter the BBQ-coated chicken over the romaine-corn-bean mixture. Add the chopped tomatoes and gently fold them in so the tomatoes and chicken are distributed without smashing the avocado pieces you’ll add next.
Place the avocado and cilantro. Add the cubed avocados to the salad and sprinkle the ¼ cup chopped cilantro on top. Gently toss once or twice—just enough to move the avocado through the salad without breaking it down.
Dress the salad. Pour the prepared buttermilk-BBQ-ranch dressing over the assembled salad. Start with about three-quarters of the dressing, toss gently, and add more as needed to achieve the dressing coverage you prefer. A light toss preserves texture; a more thorough toss yields a more cohesive salad.
Final seasoning and serve. Give the salad a final taste and add salt and pepper if needed. Transfer to a large serving platter or individual bowls and serve immediately so the romaine remains crisp and the avocado fresh.

Serving suggestions

This Panera BBQ Chicken Salad shines on its own, but here are a few ideas to complement it:

Serve with a warm, crusty baguette or corn tortillas for scooping.
Add a simple side of pickled red onions or a squeeze of lime to brighten each serving.
Top with toasted pepitas, crushed tortilla chips, or crispy fried onions for extra texture.

Make-ahead and storage

To make this ahead for a meal prep lunch, store components separately. Keep the dressed chicken and dressing in an airtight container in the refrigerator, the romaine-corn-bean mixture in another, and avocado and tomatoes in a small container (add avocados the day you serve to avoid browning). When ready to eat, combine the salad components and toss with dressing.

Leftovers: If you have leftover dressed salad, store it in an airtight container and consume within 24 hours for best texture. Undressed chicken and veggies will keep up to 3 days in the refrigerator.

Variations

Extra spice: Add sliced jalapeños or a pinch of cayenne to the dressing.
Smokier notes: Replace regular BBQ sauce with a chipotle or hickory-smoked variety.
Grain bowl: Serve on a bed of warm quinoa or brown rice for a heartier bowl.
Veg-forward: Omit the chicken for a robust vegetarian option and add grilled tofu or tempeh tossed in BBQ sauce.

Nutritional notes

This salad balances protein from the chicken and black beans with healthy fats from avocado and fiber from corn and romaine. Using buttermilk in the dressing keeps it lighter than a full mayo-based sauce while still delivering richness. If you prefer a lower-calorie dressing, reduce the buttermilk to 3/4 cup and increase plain low-fat yogurt to maintain creaminess.

Why this version works

What I love about this recipe is the harmony of textures and flavors. The BBQ-sauced chicken gives the salad a savory, slightly sweet backbone while the buttermilk-ranch dressing, brightened with dill and cilantro, cools and complements that richness. Black beans and corn provide substance and contrast, and tomatoes and avocado bring freshness and cream. The balance between hot-smoky and cool-creamy keeps every bite interesting.

Quick shopping checklist

Rotisserie chicken (about one whole chicken)
Your favorite BBQ sauce
Canned whole corn (15 oz.)
Canned black beans (15.25 oz.)
Tomatoes (enough to yield 2 cups chopped)
2 avocados
Romaine hearts (3)
Fresh cilantro and fresh dill (or dried dill)
Buttermilk and ranch dressing
Salt and pepper

Final notes

This Panera BBQ Chicken Salad is an easy, crowd-pleasing meal that looks restaurant-ready but takes little time to assemble. It’s flexible: keep it simple for weeknight dinners, or dress it up with extras for a weekend lunch with friends. The clear, step-by-step directions above ensure consistent results every time, and the ingredient list is structured so you get the familiar flavors with minimal fuss. Enjoy—this salad is one of those dishes that feels like comfort food and sunshine on a single plate.

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Panera BBQ Chicken Salad

A bright, hearty salad with BBQ-coated rotisserie chicken, beans, corn, avocado, and a tangy BBQ-ranch dressing.

Prep Time15

Servings: 18 servings

Ingredients

4 cups rotisserie chicken cooked and shredded or cubed (about one chicken)
1/4 cup BBQ sauce
15 oz whole kernel corn can, drained
15.25 oz black beans can, drained and rinsed
2 cups tomatoes chopped
2 avocados cubed
3 romaine hearts chopped
1/4 cup fresh cilantro chopped
1 cup buttermilk
1/4 cup ranch dressing
2 tbsp fresh dill or 1 tbsp dried dill
salt to taste
black pepper to taste

Instructions

In a medium bowl, combine the shredded or cubed rotisserie chicken with 1/4 cup BBQ sauce until the chicken is evenly coated; set aside.
In a large bowl, add drained corn, drained and rinsed black beans, chopped tomatoes, cubed avocados, chopped romaine hearts, and chopped cilantro; gently toss to combine.
In a small bowl, whisk together buttermilk, 1/4 cup BBQ sauce, ranch dressing, and dill until smooth; season with salt and pepper to taste.
Add the BBQ-coated chicken to the salad bowl, pour the BBQ-ranch dressing over the top, and toss until everything is evenly coated.
Serve immediately, or cover and refrigerate until ready to serve; if preparing ahead, add avocado just before serving to prevent browning.

Equipment

Mixing bowls (one medium and one large)

Notes

Add avocado just before serving to prevent browning.
This works as a main dish or a hearty summer side salad.
Enhance with fresh sweet corn, hard-boiled egg, or cheddar/Monterey Jack if desired.
Try sliced green onions for extra flavor.
For crunch, add tortilla chips or strips at serving.