Name: BBQ Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 skinless, boneless chicken breast halves; 4 stalks celery, chopped; 1 large red bell pepper, diced; 0.5 red onion, diced; 1 (8.75 ounce) can sweet corn, drained; 0.25 cup barbeque sauce; 2 tablespoons fat-free mayonnaise

Cook Time: 20 minutes

Grilled Chicken Salad with BBQ Dressing

Ingredients

This recipe was developed for 4 servings. Ingredient quantities will adjust automatically, but cooking steps remain the same. Note that not all recipes scale perfectly.

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

Directions

Preheat your grill to high heat and lightly oil the grate to prevent sticking.
Place the chicken on the grill and cook for 10 minutes on each side, until the juices run clear.
Remove the chicken from heat and allow it to cool slightly, then cut into bite-sized cubes.
In a large bowl, combine the cubed chicken, chopped celery, red bell pepper, diced onion, and drained sweet corn.
In a small bowl, whisk together the barbeque sauce and mayonnaise until smooth.
Pour the sauce mixture over the chicken and vegetables, gently tossing to coat everything evenly.
Refrigerate the salad until ready to serve, allowing the flavors to meld together.

Nutrition Facts (per serving)

Calories: 168
Total Fat: 2g (3% DV)
Saturated Fat: 1g (3% DV)
Cholesterol: 34mg (11% DV)
Sodium: 473mg (21% DV)
Total Carbohydrate: 24g (9% DV)
Dietary Fiber: 3g (10% DV)
Total Sugars: 10g
Protein: 15g (29% DV)
Vitamin C: 55mg (61% DV)
Calcium: 33mg (3% DV)
Iron: 1mg (7% DV)
Potassium: 432mg (9% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. **Nutrient information is based on available data and may not cover all ingredients. Consult a healthcare professional if following a medically restrictive diet.

Comments

Eric Martin

10/15/2023 11:03:11 PM

I took first place in the chicken salad contest at church with this recipe. I made a few changes by omitting celery and using a dressing made of 1/2 Famous Dave's BBQ sauce, 1/2 mayo, fresh ground black pepper, and Italian basil blended together. I quadrupled the recipe, diced the veggies exactly how I wanted them, and smoked each vegetable separately for an hour with hickory wood, tossed in canola oil, salt, and pepper. I added a sprinkle of sugar to onions, three colored bell peppers, and Vidalia onions. I used a wood grill (Traeger) to cook seasoned chicken breast marinated for over 24 hours on high heat for 40 minutes. After chopping the chicken into small pieces, I mixed everything together and let it chill for several hours. Feedback included comments like: "the flavors were so intricate and complemented each other perfectly," "absolutely delicious," "two thumbs up," "never had a salad quite like this before," "fabulous," and more... not to toot my own horn :) I will definitely make this again.

Kelly Campbell

02/03/2025 04:33:55 AM

Superb salad! Incredibly adaptable, making it easy to customize to suit your preferences or to utilize whatever ingredients you have on hand. I opted for diced chicken breasts cooked on my George Foreman grill, along with green bell peppers, thawed and drained frozen corn niblets, croutons, and red onion. To amp up the flavor, I combined ranch dressing with BBQ sauce - 1 cup of ranch to 1/3 cup of BBQ sauce. Served on a crisp bed of iceberg lettuce. Absolutely delicious!

Susan Williams

04/24/2025 10:54:36 PM

Great recipe! It is so tasty and simple to prepare. I decided to enhance it by including carrots and black beans. I seasoned the chicken with a mix of salt, pepper, and garlic powder, then baked it in the oven instead of grilling.

Helen Williams

10/12/2024 12:09:07 AM

Delicious recipe! I prepared it the night before and the next morning added defrosted (and drained) frozen corn, cucumbers, and chopped cherry tomatoes to it before serving the salad. This trick helped prevent it from getting too soggy, and the texture turned out fantastic! Such a lovely, easy, and quick recipe.

Frank Parker

10/10/2024 11:58:06 PM

This was fantastic! I included Monterrey Jack cheese, lime, and tortilla strips. I also drizzled some fresh lime juice over it before serving. I let it chill in the fridge for an hour before serving, and I believe that truly enhanced the flavor. Delicious!

Raymond Lewis

11/09/2024 07:17:54 AM

I pan-fried the chicken breasts since I don't have a grill. This salad is fantastic and definitely a new favorite in my recipe collection!

Christopher Roberts

08/26/2024 04:58:51 AM

I followed the recipe almost exactly, substituting 2 leftover roasted seasoned chicken breasts for grilled unseasoned chicken. The BBQ sauce and mayo dressing was a unique touch that I thought my husband would enjoy, but unfortunately, there wasn't enough to give the salad a strong BBQ chicken flavor. My husband found the veggies to be okay, but in my opinion, the salad leaned too heavily on celery compared to the other vegetables. Overall, this recipe didn't impress my husband, and I suspect he will opt for a different lunch option this week.