Bbq Chicken Salad Recipe
Your choice of hot or cold grilled chicken, pepper jack, Bulls-Eye® BBQ sauce, tomatoes, onions, and Greek peppers. Topped with crumbled bacon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad base
Chicken
Cheese & bacon
Dressing (optional)
Garnish & finishing
Method
Salad base
Wash and dry the romaine and baby greens thoroughly. Chop the romaine into 1–1.5 inch pieces and place in a large salad bowl. Add the mixed baby greens on top.
Halve the cherry tomatoes. Thinly slice the red onion into half-moons (about 1/8" thick). Drain and slice the Greek peppers into rings. Scatter tomatoes, onion, and peppers over the greens.
Chicken
Prepare and season
Pat chicken breasts dry. Pound lightly to an even thickness (about 3/4" thick) if needed. Rub both sides with olive oil and season with salt and black pepper.
Grill (hot) option
Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C), brushing both sides with half of the Bulls-Eye® BBQ sauce during the last 2 minutes of cooking. Remove and let rest 5 minutes, then slice into 1/2" strips.
Grill (cold) option
Follow the same grilling instructions as the hot option. After resting 5 minutes, cool the sliced chicken in the refrigerator for at least 30 minutes before assembling if you want a cold-topped salad.
Toss the sliced cooked chicken in the remaining Bulls-Eye® BBQ sauce so pieces are lightly coated before adding to the salad.
Cheese & bacon
Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and when cool, crumble or chop into bite-sized pieces.
Shred or thinly slice the pepper jack cheese. Reserve until assembly.
Assembly & serving
Arrange the dressed greens and vegetables in a large shallow bowl or divide among 4 plates (serves 4).
Top the salad evenly with the BBQ-coated chicken slices.
Sprinkle pepper jack cheese over each salad and finish with the crumbled bacon.
If desired, drizzle a little extra Bulls-Eye® BBQ sauce or the optional balsamic vinaigrette/ranch over the top. Garnish with chopped cilantro or parsley and serve with lime wedges on the side.
For a hot-serving option serve immediately after grilling. For a cold option, chill chicken before adding and refrigerate assembled salads up to 1 hour before serving.