BBQ Chicken Salad

By Maria Lichty

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Last weekend we had a dinner party at our house, but we didn’t do any of the cooking. Our good friend, Ben, came over with all of the ingredients and made an amazing BBQ Chicken Salad for us and a group of our friends. We were happy to share our kitchen, especially since we reaped the reward-a very tasty meal.

Ben is sharing his special BBQ Chicken Salad recipe today. Trust me, you will want to make this salad again and again. I am already craving it. Mixed greens are topped with bbq chicken, black beans, tomatoes, corn, and fried onions. Warm red potatoes with shallot parley butter are also served on the side. The salad is finished with avocado vinaigrette and blue cheese vinaigrette.

I loved everything about this salad, especially the homemade dressings. They are to die for. I had a salad without the chicken and it was plenty flavorful, so if you want a vegetarian version, go ahead and leave the chicken off. Everyone else loved the chicken though:)

If you think salads are boring, try Ben’s BBQ Chicken Salad. It will become one of your favorite meals.

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BBQ Chicken Salad

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For the Avocado Vinaigrette:

  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1 medium shallot chopped
  • 3 tablespoons peach jam
  • 1 medium ripe avocado
  • Salt and pepper to taste

For the Blue Cheese Vinaigrette:

  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1 medium shallot chopped
  • 1-2 garlic cloves dry pan roasted and chopped
  • 2 tablespoons peach jam
  • 1 cup sour cream
  • 1 cup blue cheese or Gorgonzola
  • Salt and pepper to taste

For the potatoes:

  • 2-3 pounds red potatoes washed
  • 1 stick butter
  • 1 medium shallot minced
  • 1 small bunch parsley finely chopped

For the chicken:

  • Chicken breasts
  • BBQ sauce-use your favorite brand

For the salad:

  • Mixed greens
  • Tomatoes chopped
  • Black beans rinsed and drained
  • Corn
  • French fried onions


  • To make the avocado vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth.
  • To make the blue cheese vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. If the dressing is too thick, add a drizzle of extra olive oil and mix again.
  • To make the potatoes-boil a large pot of water and salt well. Boil potatoes until they are fork tender. Drain the water and return potatoes to the pot. Stir in butter, shallot, and parsley. Stir well. Set aside and keep warm until serving.
  • Grill the chicken and brush each piece liberally with bbq sauce. Cut into strips and set aside.
  • To plate the salads-place mixed greens on a plate. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

If you like this BBQ Chicken Salad, you might also like:

Honey Lime Grilled Chicken Salad from Evil Shenanigans
BBQ Chicken Chopped Salad from What’s Cookin, Chicago?
Grilled Chicken Salad with Red Pepper Sauce and Feta from We are Not Martha


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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. What a fantastic combination of flavors and textures in this salad. This is definitely one to try.

  2. this is the BEST loaded salad! I really felt like I was eating at a restaurant–I’m already craving it again

  3. I saw this on Pioneer Women the other day. I made it last night for dinner, and all I have to say is YUUUUUUMMMMM!!!!!

  4. I just made this last night. We have two small kids who aren’t into salads for dinner, but it was easy enough to deconstruct this and separate it out for them. My husband and I LOVED IT! Possibly the best salad I have ever made. I was only going to make one of the dressings (because I”m lazy like that) but I am sure glad I made both. Not a fan of blue cheese, but everything complimented each other so well that I think I may have been converted! Thank you so much for sharing!

  5. I just made it to serve to family coming over tomorrow. IT looks like A LOT of dressing which makes me think I will have dressing left over. How long do you think these dressings would last in the fridge?

  6. This salad looks wonderful and I can’t wait to try it. Sorry if this is a dumb question, but I was wondering if you used canned French fried onions or made your own? Thank you for sharing this delicious looking recipe!

  7. I made this for a group of 40 ladies at church. It was a great success. I used Taco Chicken from Our Best Bites and it made this salad amazing.

  8. This was amazing! Two sauces on one salad – brilliant. I’ll be making this again very soon and spreading the culinary love to all my friends.

  9. I bookmarked this salad the day PW featured it on her site. And have been back to drool over it at least 2-3 times a week since. I finally made it this past weekend. I have to say that I wasn’t crazy about the avacado vinaigrette by itself. I wanted to taste the avacado and I thought the rice vinegar really overpowered it. That being said – when everything came together… OH MY GOODNESS! It was SOOOO GOOD! It was also not nearly as much work as the long list of ingredients implies. Thank you so much for sharing!

  10. Oh. My. Word. This recipe was absolute perfection! I had to adapt a little bit (newlywed, no space for a grill yet!) but it still worked. So delicious AND hubby approved. Thank you so much for sharing! It was the perfect answer to a long, long week.

  11. Thanks for posting this recipe, it was delicious! I made it for my husband and myself for dinner last night and we felt like we were eating a fancy restaurant salad! I really enjoyed the sweet and tangy bbq sauce (we used Sweet Baby Rays) in combination with the avocado and blue cheese dressings. I also topped the salads with cherry tomatoes, black beans and fresh corn like you suggested. One note though – the recipe really does make quite a bit of dressing, so if there are only two (or even four) people eating I would recommend cutting the dressing recipes in half. We also enjoyed the red skinned potatoes with fresh parsley (I used flat leaf), shallots and butter. This was a great lighter option for a Spring/Summer dinner – I will definitely be making this again!

  12. This looks amazing, and like the perfect salad for me to serve for my meat-loving boyfriend who needs his greens to be interesting. Is it really critical to use to blue cheese dressing AS WELL, since I have a casein allergy which means I can’t do cheeses or creams? I hope using the one dressing will still keep the integrity of the salad’s flavours!

  13. Thanks for sharing this recipe! I never considered ways to make BBQ a healthy eating option. I can’t wait to try this!

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