BBQ Chicken Salad

I cooked the chicken breasts on top of the stove, as I don’t have a grill. This is a great salad and has been added to my collection!

Yes, I will make it again.

Talk about E A S Y. This was so yummy! I doubled the dressing recipe and put the BBQ’d veggies and chicken over a tub of organic spring mix. This fed all 5 of us. Really yummy. I used Chris and Pitt’s hickory 1949 recipe and “just Mayo” mayonnaise. I was told this was a make again!

I added green chili and melted shredded cheese on toasted bread.

My wife loved. I did not add mayo. I will try with more corn next time.

its alright, not too bad and easy to make

Excellent recipe. Very flavorful and easy to make. I added carrots and black beans. I seasoned the chicken with salt, pepper and garlic powder and then cooked in the oven instead of grilling it.

WON 1ST PLACE IN CHICKEN SALAD CONTEST at church with this. Changed a few things: did not use the celery, dressing was 1/2 Famous Daves bbq sauc 1/2 mayo and added fresh ground black pepper & italian basil in blender. Quadrupled recipe. Chopped veggies like I wanted them in the salad and smoked each veggie for one hour with hickory wood in their own container tossed with canola oil, salt and pepper. Onions, 3 colored bell peppers and vidalia onions also had a sprinkle of sugar. Used wood (Traeger) grill and cooked seasoned chicken breast (marinated 24+ hrs)on high for 40 min. Chopped the chicken into small bite sizes and tossed together and chilled for several hours. Comments were: taste was so complex and they all worked together, delicious, two thumbs up, never tasted a salad like this, fabulous, and more…just don’t want to brag 🙂 Will definitely do this again.

This was really tasty!! I added a little extra onion and one green bell pepper. And I actually forgot to add the corn and it was still a big hit! Everyone loved it. Will definitely make this again!

This was easy, quick, and filling. I subbed the celery, peppers, and onions, for lettuce and avacado for the vegetables. I kept the corn the same and the dressing ratios. When cooking the chicken I sauteed them in olive oil and sprinkled heavily with Penzeys bbq 3001 seasoning, keeping within the same flavors. I mixed all of the ingredients as suggested, but kept the bbq dressing on the side. I have never made a bbq flavored salad. It was pretty good. ty

I used leftover bbq’d chicken and followed the recipe as given. It was very good! My husband doesn’t usually like chicken in a salad for some unknown (even to him) reason, but he liked this and wants to have it again. Thanks, Deborah!

This was really good! Chicken salads are very versatile as the “most helpful” reviews will attest. I used leftover BBQ chicken from our Memorial Day cookout with the neighbors. Two recommendations, a splash or two of lemon juice and cut the celery down to two ribs (four is just way too much).

The mixture of mayo and bbq sauce was unappealing. I tried a few different varieties but it just didn’t work out.

This was pretty good. I used leftover grilled chicken cut up into cubes. Great change for a chicken salad lover!

Tasty recipe. I made it the night before and then added thawed (and drained) frozen corn, cucumbers and chopped cherry tomatoes to it the morning before I served the salad. That ensured it didn’t get too soggy, and the texture was great! A nice, quick, simple recipe.

I made this yesterday for lunch. It was very good!!

Excellent for leftover barbecue chicken! I didn’t have any red onion, and it was still sooo yummy. Great quick recipe, thanks!

I’m a verrrrry picky vegetarian and I was trying to find a main dish to cook for me and my parents that we could both enjoy. I’m so glad I found this! It’s a salad with very few ingredients, so whatever I didn’t think I’d like, I could change and it had meat so there was protein and was more filling. I made this as a salad, used 1 can of corn and almost an entire bag of romaine lettuce. I cut up the red onion but didn’t use too much because I’m not a fan. I forgot to buy a pepper so that never made it in. I got the cheapest Lite Mayo Kroger had to offer and used the Jack Daniel’s BBQ sauce we had at home. As for the chicken, I bought Morning Star’s grilled chicken. For some reason I put them in the George Forman which made them kind of crunchy yet tough—so I would suggest being way smarter than me and just microwaving them. As suggested, I added store bought tortilla strips and those reallly made the salad. The only thing I didn’t like was how overwhelming the bbq sauce was—it was good, but I lost some of the other flavors in it.

This is a very, very good salad. Put on a bed of lettuce for a heartier meal.

This wasn’t too bad. I sprinkled the chicken breasts with s&p and a little cayenne and quickly sauteed in a pan to cook. I took some others advice and instead of the full amount of Mayo, I used half low fat Dukes mayo and half low fat ranch dressing. We ate ours in a whote wheat wrap and it was a tastey dinner. I ate left overs on a bed of lettuce but didn’t quite like it as much that way.

I threw this in a whole wheat tortilla with a little shredded cheese and it was delicous. Next time I will cut the celery and onion in half, add black beans and a little seasoning to the bbq sauce to kick it up a notch! Thanks for a great recipe!