Go Back Email Link
–+ servings
BBQ Chicken Salad in a bowl - overhead view
Print Recipe
5 from 3 votes

BBQ Chicken Salad

BBQ Chicken Salad is a light and easy meal perfect for warmer weather. Grilled chicken tenders make this loaded salad hearty and delicious. It's easy to meal prep for a quick and easy lunch or dinner for any day of the week.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish Salads
Cuisine: American
Keyword: barbecue chicken salad, leftover chicken recipes, main dish chicken salad
Servings: 4 servings
Calories: 1080kcal
Author: Milisa

Ingredients

  • 2 pounds chicken tenders
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup homemade barbecue sauce
  • 8 cups leaf lettuce torn into bite size pieces
  • 1 pint cherry tomatoes sliced in half
  • 2 cumbers sliced thin
  • 1/4 red onion thinly sliced
  • 6 ounce can black pitted olives drained well
  • 1 cup shredded cheddar cheese
  • Ranch Dressing
  • Croutons

Instructions

  • Prepare a grill fire to 350°.
  • Pat chicken dry with paper towels and place on a baking sheet.
  • Drizzle chicken with olive oil and season with salt and pepper.
  • Grill over indirect fire with the grill closed about 8 minutes.
  • Flip chicken and brush with bbq sauce, continue to cook with grill closed 5 minutes. Brush with sauce again and flip and then brush the other side with sauce again.
  • Close the grill and cook until internal temperature reaches 165° internal temperature with a digital thermometer.
  • Remove chicken from grill and cool slightly while salad is prepared.
  • Place lettuce in a bowl, top with sliced cucumbers, tomatoes, onion, olives and shredded cheese.
  • Slice chicken tenders and add to salad.
  • Serve with ranch dressing and croutons.

Notes

Store leftover salad in an airtight container in refrigerator for up to 2 days.

How to Meal Prep BBQ Chicken Salad:

  • Grill chicken, cool and slice. Store in an airtight container in the refrigerator up to 4 days.
  • Tear lettuce into bite size pieces, store in an airtight container or zip top bag in refrigerator up to 5 days. 
  • Slice cucumbers and store in airtight container in refrigerator up to 4 days. 
  • Cheese can be shredded and stored in a zip top bag or air tight container up to 7 days in advance.
  • Tomatoes are best stored at room temperature and sliced just before serving.

Nutrition

Serving: 1g | Calories: 1080kcal | Carbohydrates: 71g | Protein: 52g | Fat: 66g | Saturated Fat: 15g | Polyunsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 3421mg | Fiber: 7g | Sugar: 16g