BBQ Chicken Salad102 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 50 min
“This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.” - by Deborah Noe
Original recipe yields 4 servings
- Preheat grill for high heat.
- Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
- In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
- In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
Amount Per Serving (4 total)
- 168 cal
- 2.2 g
- 23.6 g
Based on a 2,000 calorie diet
Reviews (102)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 pe..." See moreppers & 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..." See more 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 overn..." See moreight. 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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