Photo of BBQ Chicken Salad by WW

BBQ Chicken Salad

Total Time
26 min
18 min
8 min
Toss this everything-but-the-kitchen-sink smokehouse salad in a no time. The BBQ sauce can be made up to 5 days ahead if kept refrigerated. The convenience of package seasoning blends and a bevy of canned vegetables to round out the fresh ones keeps things super easy with lots of flavor and satisfying crunch. Try this with sliced lean pork or steak or toss in a handful of cooked shrimp. A smattering of chopped fresh cilantro would add a refreshing note to the mix. Pack it to go for a school or workday lunch. Keep the components separate—salad, chicken, dressing, and garnishes—and toss just before you're ready to dig in.


Canned tomato sauce

½ cup(s)

Honey mustard

1 Tbsp

Dried seasoning mix

1 Tbsp, BBQ variety

Dark brown sugar

2 tsp

Onion powder

1 tsp

Worcestershire sauce

½ tsp

Uncooked boneless skinless chicken breast

1 pound(s), pounded 1/4-inch thick

Kosher salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Chopped romaine lettuce

6 cup(s), shredded

Grape tomatoes

2 cup(s), halved

Red bell pepper

1 medium, chopped

Canned black beans

½ cup(s), rinsed and drained

Canned yellow corn

½ cup(s)

Reduced fat ranch dressing

¼ cup(s)

Semisoft goat cheese

¼ cup(s), crumbled


¼ cup(s), chopped, chopped


  1. Preheat a grill or grill pan to high heat.
  2. In a medium bowl, combine tomato sauce, mustard, BBQ seasoning, sugar, onion powder and Worcestershire sauce; set aside.
  3. Season chicken with salt and pepper. Cook chicken, flipping once, until almost done, about 2 minutes per side. Next, baste chicken with reserved sauce a few times, flipping on grill while coating both sides with sauce, and cook until done, about 1 to 2 minutes more. Remove chicken to a cutting board and let rest for a few minutes before slicing.
  4. In a large serving bowl, combine lettuce, tomatoes, pepper, beans, corn and dressing; toss to coat. Top salad with chicken; garnish with cheese and scallions. Yields about 2 1/2 cups salad, 3 ounces chicken, 1 tablespoon cheese and 1 tablespoon scallions per serving.


The BBQ sauce can be made up to 5 days ahead – feel free to play with other types of mustard or seasonings. The chicken can be grilled, sliced and chilled until ready to serve. The beauty of this salad is that you can really use any mix of greens and veggies you have on hand –try baby spinach, sliced celery, chopped or shredded carrot, cucumber, mushrooms and other types of peppers. Use up leftover plain tomato sauce with this quick and easy BBQ sauce recipe.