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Barbecue Chicken Salad RecipeBarbecue Chicken Salad


Barbecue Chicken Salad Recipe

A healthy salad can serve as a quick and easy meal when you have a refrigerator full of leftovers. Roasted chicken adds protein to nutritious greens in this recipe. It's topped off with a super-simple barbecue dressing for a filling lunch or dinner. For a vegan option, use chickpeas in place of the chicken.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 7.1g
6%Saturated Fat 1.3g
Trans Fat 0g
Cholesterol 72mg
Sodium 167mg
Total Carbohydrate 18.9g
Dietary Fiber 6g
Sugars 8g
Protein 28.9g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 20 minutes


  • 8 cups mixed lettuce or greens
  • 1 cup finely chopped green cabbage
  • 1 cup halved grape or cherry tomatoes
  • ½ cup cooked corn
  • 12 oz. roasted chicken breast, warmed


  • 1/3 cup fresh orange juice
  • 2 tbsp prepared barbecue sauce
  • 1 tbsp olive oil
  • ¼ tsp ground black pepper
  • 1/8 tsp garlic powder


  1. Add 2 cups of lettuce to each serving bowl. Top with ¼ cup of chopped cabbage and ¼ of the tomatoes. Sprinkle 2 tablespoons of corn over each salad. Add 3 ounces of roasted chicken to each bowl.
  2. In a small dish, whisk together the orange juice and barbecue sauce. Whisk in the olive oil, black pepper, and garlic powder.
  3. Drizzle about 2 tablespoons of dressing over each salad before serving.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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