Barbecued Chicken Salad

Vicki Butts (lazyme)


A simple low-fat salad.


★★★★★ 2 votes

15 Min
15 Min


  • 2 tsp
    chili powder (mild or hot)
  • 2 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 tsp
  • 4
    skinless boneless chicken breasts
  • 8 c
    romaine lettuce, torn
  • 2 medium
    tomatoes, each sliced into 8 wedges
  • 1 c
    corn kernels, cooked
  • 2 slice
    red onion, separated into rings
  • 2 Tbsp
    ranch dressing

How to Make Barbecued Chicken Salad


  1. Preheat oven to 350° F.
  2. To prepare barbecue rub, in small bowl, combine chili, onion and garlic powders and paprika; rub evenly over both sides of chicken breasts.
  3. Place chicken onto large sheet of foil; wrap chicken in foil, crimping edges to seal. Place foil packet onto baking sheet; bake 8 minutes. Carefully open foil packet; bake 4 minutes, until chicken is cooked through and juices run clear when pierced with fork. Set aside to cool.
  4. Meanwhile, place lettuce into large bowl; top with tomatoes, corn and onion.
  5. With fork, shred cooled chicken; add to lettuce mixture.
  6. Drizzle evenly with dressing.

Printable Recipe Card

About Barbecued Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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