For the longest time, I was a certified chicken salad hater. The mere thought of bland, dry poultry floating in a heavy sea of mayo with random grapes or celery never once sounded appetizing. But in recent months, I have completely done a 180 as I began experimenting with bold, unexpected flavor profiles that flip traditional deli salads completely on their head (like my Italian Hoagie Chicken Salad). Chicken salad has officially transitioned from my culinary arch-nemesis to my ultimate weekly obsession.
This BBQ chicken salad has quickly become my go-to recipe for fall. It combines savory shredded chicken with sweet and smoky barbecue notes, crunchy sweet corn, crisp red onion, and chopped bread and butter pickles for a tangy, mouthwatering contrast. Made with a lightened-up Greek yogurt base, it delivers an incredible high-protein punch that keeps you fueled and satisfied. At this point, I make a giant batch every single week and happily eat it all week long scooped with crackers or piled between toasted bread for an effortless sandwich.
How to Make BBQ Chicken Salad
Just like my other go-to chicken salad creations, putting this recipe together requires minimal hands-on effort and zero complicated steps.
If you are cooking fresh chicken breasts, place them into a pot, submerge them in about an inch of water, and bring them to a boil over medium-high heat until the internal temperature reaches 165°F (I use a meat thermometer to check it). Now for the game-changing shortcut: instead of pulling it apart by hand, place the warm cooked chicken straight into the bowl of a stand mixer fitted with the paddle attachment. Turn it on low speed for 30 to 45 seconds to shred the chicken finely in an instant. Pop the shredded chicken into the fridge to cool completely.
Once your chicken is chilled, grab a large bowl and toss in your base mix-ins: the drained sweet corn, finely diced red onion, and chopped bread and butter pickles. In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, barbecue sauce, garlic powder, black pepper, smoked paprika, and a couple of tablespoons of pickle juice to start. Give it a taste before adding salt, since the barbecue sauce and pickles naturally bring plenty of sodium.
Add the cooled chicken to the bowl with your corn and vegetables, pour the smoky BBQ dressing generously over the top, and toss until every piece is evenly coated. Adjust with another splash of pickle juice if you want a looser consistency, and you are ready to eat.
Tips and Best Practices
- Let the chicken cool fully: Always ensure your chicken has chilled to room temperature or colder before tossing it with the dressing. Adding warm chicken will melt the Greek yogurt and mayonnaise, resulting in a thin, watery salad.
- Dial in the consistency: Start with 2 tablespoons of pickle juice in the dressing. If you prefer a lighter, looser dressing that coats every shredded fiber easily, whisk in up to 4 tablespoons until it’s to your taste.
- Taste before salting: Barbecue sauces and bottled pickles vary widely in salt levels. Mix the entire salad and take a bite before deciding if you need that extra pinch of salt.
- Make-ahead magic: While this is delicious immediately, letting it chill in an airtight container for an hour or two allows the smoky spices, barbecue sauce, and tangy pickle brine to fully permeate the chicken.
People Also Ask (FAQs)
Can I use rotisserie chicken instead of poaching breasts? Yes. A store-bought rotisserie chicken is an awesome time-saver. Just discard the skin, pull the breast meat off the bone, shred it, and allow it to cool completely before mixing.
How long does BBQ chicken salad last in the fridge? Stored tightly in an airtight glass or plastic container, this chicken salad stays fresh and delicious in the refrigerator for up to 4 days, making it ideal for weekday lunches.
What is the best way to serve this recipe? It is incredibly versatile. Scoop it up with your favorite crunchy crackers or chips, pack it into crisp romaine lettuce boats for a low-carb lunch, or stack it high on toasted sourdough or brioche buns with an extra drizzle of BBQ sauce.
More Chicken Salad Recipes
If you love having high-protein, flavor-packed lunches ready to grab from the fridge, check out these other favorites from the blog:
- Pickle Chicken Salad
- High Protein Street Corn Chicken Salad
- Nashville Hot Chicken Salad
- Jalapeno Popper Chicken Salad
- Italian Hoagie Chicken Salad
- Caesar Chicken Salad with Homemade Greek Yogurt Dressing
BBQ Chicken Salad
Equipment
- Stove Top
- Large pot
- Mixer optional, for shredding chicken
Ingredients
- 4 cups chicken breast cooked and shredded
- 1 can 15 oz sweet corn, drained
- 2/3 cup red onion finely diced
- 1 cup bread and butter pickles chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise or 1/3 cup for a richer texture
- 1/2 cup BBQ sauce
- 2 to 4 tbsp pickle juice adjusted to preferred consistency
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp smoked paprika
- Pinch of salt optional, to taste
Instructions
- Place chicken breasts into a large pot and cover with enough water to submerge them by about one inch. Bring the water to a boil over medium-high heat and cook until the internal temperature of the chicken registers 165°F on a meat thermometer.
- Transfer the warm cooked chicken directly into the bowl of a stand mixer fitted with the paddle attachment. Run the mixer on low speed for 30 to 45 seconds to quickly shred the meat into a fine, uniform consistency. Place the shredded chicken into the refrigerator and let it chill down completely.
- In a large mixing bowl, combine the drained corn, finely diced red onion, and chopped bread and butter pickles.
- In a separate medium bowl, whisk together the plain Greek yogurt, mayonnaise, BBQ sauce, 2 tablespoons of pickle juice, garlic powder, black pepper, and smoked paprika until smooth. Taste the dressing and add a pinch of salt only if desired, whisking in additional pickle juice if you prefer a thinner consistency.
- Add the cooled shredded chicken into the large bowl with the corn and pickle mixture. Pour the BBQ dressing over the chicken salad base.
- Use a large spoon or spatula to stir and toss everything together until the ingredients are fully integrated and evenly coated in the sauce.
- Serve immediately with crackers, on sandwiches, or in lettuce wraps, or seal tightly in an airtight container in the refrigerator for easy meal prep throughout the week.
