Photo of BBQ chicken, corn & slaw salad by WW

BBQ chicken, corn & slaw salad

3 - 8
PersonalPoints™ per serving
Total Time
10 min
10 min
An easy and delicious way to enjoy leftover roast or grilled chicken! These summery bowls bring all your BBQ favourites together for lunch. This is also delicious topped with some hot sauce and extra chopped scallions. Using packaged coleslaw mix saves time, but you can also use freshly shredded cabbage and carrots. When fresh corn is in season, feel free to use it in place of frozen. This salad is also great topped with hot sauce and extra chopped scallions.


Packaged coleslaw mix (shredded cabbage and carrots)

2½ cup(s)

Uncooked scallion(s)

1 medium, chopped

Reduced fat ranch dressing

2 tbsp(s)

Cooked skinless boneless chicken breast(s)

1½ cup(s), chopped, chopped

Barbecue sauce

2 tbsp(s)

Frozen corn kernels

1 cup(s), thawed, or fresh corn


  1. In medium bowl, toss cabbage, carrots, scallions, and ranch dressing. Divide salad between 2 bowls or storage containers.
  2. In small bowl, toss chicken and barbecue sauce. Divide chicken between same bowls.
  3. Top each bowl with ½ cup corn. Serve or cover and refrigerate for up to 1 day.
  4. Serving size: about 2 cups