BBQ Chicken Salad
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.
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.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
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.
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.
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.
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.
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.
Any store-bought sauce works, but the apple cider vinegar addition brightens it. Sweeter sauces pair well; smokier varieties add deeper flavor.
Yes. Boneless skinless thighs stay juicy and flavorful. They may need 5–10 minutes longer to roast; cook to 165°F internal temperature.
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.
