BBQ Chicken Salad

BBQ Chicken Salad

104 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    50 m
Deborah Noe
Recipe by  Deborah Noe

“This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat grill for high heat.
  2. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
  3. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
  4. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

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Reviews (104)

Rate This Recipe


Wow, what a great salad! I used a leftover chicken breast from Southwestern Grilled Chicken with Lime Butter, used frozen southwestern blend veggies (corn, chopped poblano peppers, black beans, red peppers & roasted onions)instead of canned corn, only used one rib of celery & added a chopped green onion. I did serve it on a bed of coarsely shredded lettuce & I garnished w/ crushed tortilla chips. This is wayyy good...will make over & over again!



This was is awesome stuff! I mixed all ingredients together, added hard boiled eggs, monterry jack cheese, and romaine lettuce, and then used the mayo/bbq (I used Bob Evans Wildfire BBQ sauce) mixutre as a salad dressing. To make matters simpler, instead of cooking the chicken and cutting up I used Louis Rich grilled chicken strips. YUMMY!



My husband really liked this when I made it last night for his lunch (I had him try it to make sure it tasted okay). He complained that it didn't do well in his lunch box though. It got watery overnight. I would suggest not making until right before you are going to serve. I used a left over bbq chicken breast I had and just added the rest of the ingredients in.

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Amount Per Serving (4 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 473 mg
  • 19%

Based on a 2,000 calorie diet



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Grilled Chicken and Pasta Salad


next recipe:

BBQ Chicken Chopped Salad