Bbq Chicken Salad Recipes

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

Ingredients

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

Ingredients

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

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

Ingredients

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.

GRILLED GREEK CHICKEN SALAD

Grilled Greek Chicken Salad image

Flavored with Greek seasoning, chicken tenders take on a mouthwatering Mediterranean taste.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/4 lb uncooked chicken breast tenders (not breaded)
2 teaspoons olive or vegetable oil
2 teaspoons Greek seasoning
1 bag (10 oz) washed fresh baby spinach leaves
1 medium cucumber, peeled, seeded and diced
1 cup halved grape or cherry tomatoes
1/4 cup halved pitted kalamata olives
2/3 cup vinaigrette dressing
1/4 cup crumbled feta cheese

Steps:

Heat gas or charcoal grill. Toss chicken tenders with oil; sprinkle with Greek seasoning.
Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until no longer pink in center.
Meanwhile, in large bowl, toss spinach, cucumber, tomatoes and olives with dressing. Spoon onto 4 serving plates; serve with chicken tenders. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 12 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 8 g, TransFat 0 g

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