Bbq Chicken Salad Recipes

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BBQ CHICKEN SALAD



BBQ Chicken Salad image

This fresh, filling BBQ Chicken Salad is quick to make and a family favorite! With juicy grilled chicken, black beans, tortilla chips, and creamy ranch.

Provided by Erin Clarke / Well Plated

Categories     Salad

Time 25m

Number Of Ingredients 14

2 boneless, skinless chicken breasts (pounded 1/2 inch thick)
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons homemade barbecue sauce (or prepared store-bought sauce)
6 cups chopped romaine lettuce
1 cup cherry tomatoes (or grape tomatoes, halved)
1 cup canned low-sodium black beans (rinsed and drained)
1/2 cup canned Mexicorn (drained)
1/4 cup diced red onion
Crushed tortilla chips ( or strips for serving)
Chopped fresh cilantro (for serving)
1/3 cup prepared light ranch dressing
1 tablespoon homemade barbecue sauce (or prepared store-bought sauce)

Steps:

  • Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
  • Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
  • In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.

Nutrition Facts : ServingSize 1 (of 4, with 2 tablespoons crushed tortilla chips), Calories 308 kcal, Carbohydrate 29 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 11 g

BBQ CHICKEN SALAD



BBQ Chicken Salad image

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

Provided by Deborah Noe

Categories     Salad

Time 50m

Yield 4

Number Of Ingredients 7

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
½ red onion, diced
1 (8.75 ounce) can sweet corn, drained
¼ cup barbeque sauce
2 tablespoons fat-free mayonnaise

Steps:

  • 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.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 23.6 g, Cholesterol 33.6 mg, Fat 2.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 473.3 mg, Sugar 9.8 g

BBQ CHICKEN SALAD



BBQ Chicken Salad image

This healthy, flavorful salad comes together so quickly, and it is guaranteed to be a hit with your entire family!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

Steps:

  • Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

BBQ CHICKEN SALAD



BBQ Chicken Salad image

Serve this bountiful bbq ranch chicken salad with the included cilantro lime ranch dressing or use your favorite bottled salad dressing.

Provided by Diana Rattray

Categories     Dinner     Lunch     Salad

Time 32m

Number Of Ingredients 30

For the Chicken:
1 pound chicken breasts
1 small onion, quartered
3 cloves garlic, crushed
1 bay leaf
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/2 teaspoon oregano
3/4 cup barbecue sauce (your favorite, plus more for serving)
For the Cilantro-Lime Ranch Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup milk (or more)
1/4 cup fresh chopped cilantro
3 tablespoons lime juice
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon ground black pepper
Kosher salt, to taste
For the Salad:
6 to 8 cups torn lettuce
1 1/2 cups black beans, drained and rinsed
1 1/2 cup grape tomatoes, halved
1 1/2 cups corn kernels
1 medium cucumber, halved lengthwise and sliced into half-moons
3/4 cup red onion, diced
1 1/2 cups tortilla strips (or corn chips)
4 ounces diced pepper jack cheese (or cheddar or Monterey Jack)
Optional: 1 avocado, sliced or diced
Optional: 1/2 cup coarsely chopped cilantro

Steps:

  • Gather the ingredients for the chicken.
  • Place the chicken, quartered onion, crushed garlic, bay leaf, chili powder, kosher salt, and oregano in a medium saucepan or Dutch oven. Add 3 cups of water or enough water to cover everything.
  • Place the saucepan over medium-high heat and bring to a boil. Cover the pan, then reduce the heat to low and continue to cook for about 10 to 15 minutes, depending on the size of the chicken, or until the chicken is cooked through to 165 F on an instant-read thermometer. Remove the chicken to a plate to cool slightly.
  • When the chicken is cool enough to handle, shred or chop it. Toss the chicken with barbecue sauce. Cover and refrigerate until it's time to assemble the salad. Prepare the Cilantro-Lime Ranch Dressing
  • Gather the dressing ingredients.
  • In a bowl or Mason jar, combine the mayonnaise, sour cream, milk, chopped cilantro, lime juice, garlic powder, onion powder, and pepper. Whisk or shake until combined. Taste and add kosher salt, as needed. Cover and refrigerate until it's time to assemble and serve the salad. Prepare and Assemble the Salad
  • Gather the salad ingredients.
  • Transfer the lettuce to a large salad bowl, then arrange the black beans, tomatoes, corn, cucumber, onion, avocado, cheese, tortilla strips, and cilantro over top. Add the BBQ chicken, then drizzle some of the dressing over the salad along with additional barbecue sauce, if desired. Serve any additional dressing or sauce on the side. Enjoy!

Nutrition Facts : Calories 489 kcal, Carbohydrate 41 g, Cholesterol 51 mg, Fiber 7 g, Protein 21 g, SaturatedFat 6 g, Sodium 595 mg, Sugar 10 g, Fat 28 g, UnsaturatedFat 0 g

SMOKY BBQ CHICKEN SALAD



Smoky BBQ Chicken Salad image

Prize-Winning Recipe 2009! Barbecue sauce is the secret ingredient that adds smoky flavor to a hearty chicken salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup frozen corn
1/4 cup mayonnaise
1/4 cup barbecue sauce
2 cups shredded rotisserie chicken
1 cup cherry or grape tomatoes, halved
12 butter lettuce leaves
4 medium green onions, chopped (1/4 cup)

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.
  • Drain pasta and corn; rinse with cold water. Shake to drain well.
  • In large bowl, stir together Seasoning mix, mayonnaise and barbecue sauce. Stir in pasta, corn, chicken and tomatoes. Line serving plate with lettuce leaves. Top with salad mixture; sprinkle with green onions. Serve immediately, or cover and refrigerate 1 hour to chill.

Nutrition Facts : Calories 330, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Servings, Sodium 570 mg, Sugar 8 g, TransFat 0 g

BBQ CHICKEN COBB SALAD



Bbq Chicken Cobb Salad image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 30

4 chicken thighs, bone in
2 cups Mesa BBQ Sauce, recipe follows
Salt and freshly ground pepper
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
3 cups red leaf lettuce, roughly torn
3 cups romaine lettuce, roughly torn
1/2 pound American blue cheese, crumbled
1 large avocado, peeled, pit removed and thinly sliced
1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled
2 plum tomatoes, quartered
2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce

Steps:

  • Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.
  • Mix all ingredients for dressing, and season with salt and pepper.
  • Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.
  • In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
  • Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

BARBECUED CHICKEN SALAD SANDWICHES



Barbecued Chicken Salad Sandwiches image

An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. -Linda Orme, Battleground, Washington

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds boneless skinless chicken breast
1/2 cup barbecue sauce
1 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 kaiser rolls, split
8 tomato slices
8 lettuce leaves

Steps:

  • Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

Nutrition Facts : Calories 481 calories, Fat 27g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

CREAMY BBQ CHICKEN SALAD



Creamy BBQ Chicken Salad image

A favorite easy salad.

Provided by KEOSBORN

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 9

4 large pieces frozen, breaded chicken
1 head romaine lettuce, chopped
1 tablespoon milk
1 tablespoon sour cream
1 teaspoon ranch dressing mix
3 tablespoons barbeque sauce (such as Sweet Baby Ray's®)
1 (15 ounce) can kidney beans, rinsed and drained
1 cup frozen corn, thawed
1 tomato, chopped

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread chicken onto a baking sheet.
  • Bake chicken in the preheated oven until cooked through, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Put lettuce in a large bowl. Whisk milk, sour cream, and ranch dressing mix together in a bowl until smooth; add to lettuce and toss to coat.
  • Cut cooked chicken into small pieces and toss with barbeque sauce in a bowl. Mix barbeque chicken, kidney beans, corn, and tomato with lettuce.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 35.5 g, Cholesterol 66.9 mg, Fat 3.4 g, Fiber 10.6 g, Protein 29.4 g, SaturatedFat 0.6 g, Sodium 861 mg, Sugar 7.4 g

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