barbecued chicken salad

Barbecued Chicken Salad

No Photo

Have you made this?

 Share your own photo!

Lynnda Cloutier


From my old recipes.


★★★★★ 2 votes



  • ·
    two green onions
  • ·
    one medium tomato
  • ·
    one can black beans, 15-16 ounces
  • ·
    one can corn, 12 ounces
  • ·
    1/4 cup loosely packed coriander leaves, optional
  • ·
    4 teaspoons cider vinegar
  • ·
    salad oil
  • ·
    two whole medium skinless boneless chicken breasts
  • ·
    1/2 teaspoons salt
  • ·
    1/4 cup bottled barbecue sauce
  • ·
    one half small head lettuce

How to Make barbecued chicken salad


  1. about 40 minutes before serving, dice green onion and tomato.
  2. Put vegetables in medium bowl. Drain and rinse black beans. Drain corn. Put in bowl with vegetables. Stir in coriander leaves if using, vinegar and 3 tablespoons oil. . Set aside.
  3. Cut each chicken breast in half. Then cut each half into 1/2 inch thick strips. In large skillet over medium-high heat, in 2 tablespoons hot oil, cook chicken strips with salt, about five minutes or until chicken is tender and just loses its pink color, stir constantly.
  4. Stir in barbecue sauce. Thinly slice lettuce. Toss lettuce with vegetable mixture in bowl. Tuck in chicken strips. 429 calories per serving. Serves 4

Printable Recipe Card

About barbecued chicken salad

Course/Dish: Chicken Salads

Show 3 Comments & Reviews

Flavorful Chicken Salads For Summer

Flavorful Chicken Salads for Summer

Kitchen Crew

The idea behind chicken salad is basic. Add shredded or chopped chicken to a bowl, mix with mayonnaise and some spices. What's great about it is how the spices and...

Bushels Of Tastiness In These Peach Recipes

Bushels of Tastiness in These Peach Recipes

Kitchen Crew

Peach season is at its peak and my taste buds are on overload these days. Nothing says summertime to me more than biting into a nice, juicy peach. They're not...