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Barbeque Chicken Salad Recipe

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4.4 from 6 reviews

This Barbeque Chicken Salad features tender roasted chicken breasts seasoned with a flavorful spice rub, combined with roasted corn and red onions. Tossed in a tangy BBQ sauce and light mayo dressing, and finished with fresh scallions, this 35-minute recipe offers a delicious, hearty salad perfect for a satisfying meal.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken and Spices

  • 3 lbs chicken breast (3-4 chicken breasts, prefer Perdue)
  • 1 1/2 tsp kosher salt (divided)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dehydrated minced onion
  • 1 tsp coriander
  • 1/2 tsp ground mustard

Vegetables

  • 1 large red onion
  • 10 oz frozen corn (can use canned or fresh)
  • 2 scallions

Dressing and Oil

  • Olive oil spray
  • 1/4 cup barbeque sauce (Stubbs Original recommended)
  • 1/4 cup light mayo

Instructions

  1. Preheat oven: Set your oven to 400°F (204°C) to prepare for roasting the chicken and vegetables.
  2. Prepare sheet pan: Spray a large sheet pan evenly with olive oil spray to prevent sticking and aid roasting.
  3. Prep vegetables: Defrost the frozen corn if needed, and chop the large red onion into bite-sized pieces.
  4. Arrange vegetables: Spread the corn and chopped onion on one side of the sheet pan, sprinkle with 1/2 tsp kosher salt.
  5. Season chicken: In a small bowl, mix 1 tsp kosher salt with paprika, garlic powder, minced onion, coriander, and ground mustard. Rub this spice blend thoroughly over the chicken breasts.
  6. Place chicken on pan: Arrange the seasoned chicken breasts on the other side of the sheet pan opposite the vegetables.
  7. Roast: Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender.
  8. Shred chicken: Remove the sheet pan from the oven and use forks to shred the cooked chicken breasts into bite-sized pieces.
  9. Mix dressing: In a large mixing bowl, stir together the BBQ sauce and light mayonnaise until smooth and combined.
  10. Combine salad: Add the shredded chicken, roasted corn, and onions to the bowl with dressing.
  11. Add scallions and toss: Chop the scallions finely and add to the bowl. Toss all ingredients well to evenly coat and combine flavors.

Notes

  • You can substitute canned or fresh corn for frozen if preferred.
  • Adjust spice levels by adding cayenne or chili powder for a spicier salad.
  • Serve the salad warm or chilled depending on preference.
  • For a lighter option, use low-fat mayo or Greek yogurt in the dressing.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Find it online: https://monicarecipes.com/barbeque-chicken-salad-recipe/