BBQ Chicken Salad with Roasted Chicken Breasts | CookOS

BBQ Chicken Salad

Name: BBQ Chicken Salad with Roasted Chicken Breasts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup barbecue sauce; 1 tsp apple cider vinegar; 2 lbs boneless skinless chicken breasts; ⅔ cup finely chopped red onion; ½ cup mayonnaise; 12 large Bibb lettuce leaves or 6 potato rolls, to serve

This BBQ chicken salad combines roasted chicken breasts with a tangy barbecue-mayo dressing and fresh red onion, delivering smoky flavor in an easy lunch or dinner that works on rolls, lettuce cups, or greens.

🌍American 🏷️Bbq 🏷️Barbecue 🏷️Chicken 🏷️Salad 🏷️10 ingredients or less 10 min prep

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup barbecue sauce
1 tsp apple cider vinegar
2 lbs boneless skinless chicken breasts
⅔ cup finely chopped red onion
½ cup mayonnaise
12 large Bibb lettuce leaves or 6 potato rolls, to serve

6 Ingredients

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Instructions

1
Whisk 1 cup barbecue sauce and 1 tsp apple cider vinegar together in a Suvie pan. Season 2 lbs chicken breasts with 1 tsp kosher salt and then transfer to the pan, turning to coat in BBQ sauce. Transfer pan to the bottom zone of Suvie. Input settings and cook now. Suvie Cook Settings: Bottom Zone: Roast at 375°F for 35 minutes. Top Zone: None.
2
After the chicken has finished cooking, transfer to a large bowl, saving remaining barbecue sauce in the Suvie pan. Once the chicken is cool enough to handle, shred into pieces.
3
Stir ⅔ cup red onion, ½ cup mayonnaise, and reserved barbecue sauce into the shredded chicken. Season to taste with salt and pepper. Transfer mixture to the refrigerator to cool completely, about 1 hour. Once cooled, divide chicken salad between lettuce cups or rolls and serve.

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Tips & Notes

Pro tips

Pound chicken breasts to even thickness (about ¾ inch) before roasting so they cook evenly and stay tender.
Mix the apple cider vinegar into barbecue sauce before combining with mayo to avoid breaking the emulsion.
Chill the finished salad for 30 minutes before serving to let flavors meld and make it easier to form into portions.
Finely chop red onion to distribute its bite evenly throughout and avoid overwhelming any single bite.

Substitutions

Store-bought BBQ sauce → homemade BBQ sauce (adjust vinegar ratio to taste)
Mayonnaise → Greek yogurt (use 1:1, will be tangier and less creamy)
Red onion → white onion or shallots (milder flavor)
Bibb lettuce or potato rolls → pita pockets, croissants, or crackers

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or serve cold straight from the fridge.

Common Questions

Can I make this BBQ chicken salad ahead of time?

Yes. Shred and mix the chicken with the BBQ-mayo dressing up to 3 days ahead, storing it in an airtight container. Assemble with rolls or lettuce just before serving to keep them from getting soggy.

How do I know when the chicken breasts are done?

Roast until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). The meat will be juicy and white throughout with no pink.

What barbecue sauce works best?

Any store-bought sauce works, but the apple cider vinegar addition brightens it. Sweeter sauces pair well; smokier varieties add deeper flavor.

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs stay juicy and flavorful. They may need 5–10 minutes longer to roast; cook to 165°F internal temperature.

Is this salad dairy-free or vegan?

No, it contains mayo and is made with chicken. Substitute dairy-free mayo and plant-based chicken if needed, though the traditional version uses full-fat mayo for creaminess.