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This BBQ Chicken Salad is fresh, hearty, and packed with bold smoky flavor in every bite. Made with juicy BBQ chicken, crisp lettuce, tomatoes, and other veggies, then tossed in a simple homemade dressing. It’s an easy high-protein meal perfect for lunch or dinner.
This is one of those salads that feels like a full meal and never leaves you hungry. My kids love it and I love making it during warmer months when I want something wholesome and satisfying.
The smoky BBQ chicken paired with the crunchy veggies and creamy avocado gives the salad so much flavor and texture. It’s also a great way to use leftover grilled chicken, and my family always goes back for seconds.
Recipe Overview
Ingredients needed
Below are the ingredients I used to make this simple and easy salad with chicken and BBQ sauce base. Full measurements are listed further down in the recipe card.
- Chicken: I used boneless and skinless chicken thighs for this recipe, but you can use chicken breasts if you prefer.
- BBQ sauce: Grab your favorite store bought brand that’s low in sugar or you can have a homemade BBQ sauce at home.
- Oil: I always prefer using olive oil for salads.
- Apple cider vinegar or white distilled vinegar.
- Seasonings: smoked paprika, Kosher salt, and black pepper
- Nuts: I went with pecans but walnuts are also a great option.
- Veggies for the salad: Romaine lettuce, English cucumber, cherry tomatoes, and red onion. Romaine lettuce works best for crunch, but chopped iceberg or mixed greens also work well.
- Avocado: Go for ripe but firm avocado. This adds creaminess and balances the smoky BBQ flavor perfectly.
For the Dressing: Greek yogurt, olive oil, lemon juice, apple cider vinegar, Kosher salt and pepper (to taste), and Optional filtered water to thin the dressing
Variations & Substitutions
- You can use shredded store-bought chicken instead and just toss it with some BBQ sauce.
- Swap the chicken with shrimp for a different protein option.
- Add tortilla strips for crunch
- Use veggies you already have in your fridge.
- Use turkey bacon if desired for added flavor. Cook it in a pan until crispy.
- Make it spicy with jalapeños or use chipotle BBQ sauce
How to Make BBQ Chicken Salad
Marinate the chicken: In a medium bowl, mix BBQ sauce, 1 tbsp olive oil, vinegar, half of the smoked paprika, salt, and pepper. Add the chicken and stir to entirely coat it. Marinate at least 30 minutes (or up to overnight).
Preheat the oven: Heat up the oven to 400°F. Spread the marinated chicken with some space in between on a lined tray and roast for 25-28 minutes.
Prepare the Nuts: Toss the nuts with olive oil and the remaining 1 teaspoon of paprika and salt.
Cook the chicken: After the chicken has cooked for about 20 minutes, bring it to one side of the tray (without overlapping) and add nuts to the tray. Reduce the heat at 350F. Roast together for the final 6-8 minutes. Stir the nuts halfway to prevent them from burning. Once done, let chicken rest for 5 minutes, then slice into strips.
Make the dressing: Whisk all the dressing ingredients until smooth and creamy. Add water to thin, if needed.
Assemble the salad: In a large bowl, combine lettuce, cucumber, tomatoes, and onion. Toss lightly with half the dressing.
Top with: sliced BBQ chicken, avocado and toasted nuts. Drizzle remaining dressing and serve.
Serving Suggestions
Here are some of my favorite things I like to serve this BBQ chicken salad with:
- Warm garlic bread like this Cheesy Garlic Bread
- I love cornbread so I like to make this sweet potato cornbread to serve it with.
- Tortilla chips
- Roasted potatoes like this parmesan roasted potatoes
- A mixed berry fruit salad
Storage Tips
I like to store the salad ingredients separately from the dressing so the texture of the salad stays fresh. The chicken can be made ahead and kept refrigerated for up to 4 days. Once assembled, the salad is best enjoyed fresh.
Common Questons
I like using Grilled chicken breast or thighs, rotisserie chicken (to save on time), or leftover baked chicken all work well.
Yes. Prep the ingredients ahead and store the dressing separately until ready to serve.
There are many options. Try Ranch dressing, BBQ ranch, cilantro lime dressing, or a simple vinaigrette all pair well with the smoky BBQ flavor.
More Salads To Try
- Watermelon Feta Salad
- Tortellini Pasta Salad
- Smashed Potato Salad
- Strawberry Chicken Salad
- Chicken Caprese Salad
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
BBQ Chicken Salad
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- ½ cup BBQ sauce, store-bought or homemade
- 2 tablespoons olive oil, divided
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika, divided
- Kosher salt and pepper, to taste
- ½ cup pecans , or walnuts
- 1 large head romaine lettuce, chopped
- 1 medium English cucumber, seeds removed, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 large avocado, sliced
Dressing:
- 2 tablespoons Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoon apple cider vinegar
- Kosher salt and pepper, to taste
Optional:
- filtered water to thin the dressing
Instructions
- In a medium bowl, mix ½ cup BBQ sauce, 1 tbsp of the 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon of the smoked paprika (half of the 2 teaspoons smoked paprika), Kosher salt and pepper. Add the 2 pounds chicken thighs into the marinade and stir to entirely coat it. Marinate at least 30 minutes (or up to overnight).
- Preheat the oven to 400°F. Spread the marinated chicken with some space in between on a lined tray and roast for 25-28 minutes.
- Toss the ½ cup pecans with olive oil, the other 1 teaspoon of the paprika and dash of salt.
- After the chicken has cooked for about 20 minutes, bring it to one side of the tray (without overlapping) and add the seasoned pecans to the tray. Reduce the heat to 350F. Roast together for the final 6-8 minutes. Stir the nuts halfway to prevent them from burning.
- Once done, let chicken rest for 5 minutes, then slice into strips.
- Whisk all the dressing ingredients (2 tablespoons Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 teaspoon apple cider vinegar, and Kosher salt and pepper) until smooth and creamy. Add filtered water to thin the dressing, if needed.
- In a large bowl, combine 1 large head romaine lettuce, 1 medium English cucumber, 1 cup cherry tomatoes, and 1 small red onion. Toss lightly with half the dressing. Top with: sliced BBQ chicken, 1 large avocado and toasted nuts.
- Drizzle remaining dressing and serve.
Notes
- You may use chicken breasts if you prefer which will be a bit leaner.
- Toasting the pecans can be optional and just tossed in at the end without seasoning it.
- Instead of lettuce, use any greens you have on hand.
- Feel free to swap the chicken with shrimp. It will be just as good.
- You should be able to find low sugar BBQ sauce at the stores or make your own at home. Here is my Homemade BBQ sauce recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
