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Easy Tangy BBQ Chicken Salad Recipe with Fresh Veggies for Summer

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A quick and flavorful BBQ chicken salad with fresh vegetables, perfect for summer meals and gatherings. This tangy, smoky salad combines juicy chicken with crisp veggies for a refreshing and satisfying dish.

Ingredients

Scale
  • 3 cups (about 12 oz / 340g) cooked chicken breast, shredded or diced (rotisserie chicken recommended)
  • ½ cup (120 ml) BBQ sauce (smoky, slightly sweet, e.g., Sweet Baby Ray’s)
  • 1 medium cucumber, diced
  • 1 medium red bell pepper, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh cilantro or parsley, chopped (optional)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional add-ins: corn kernels (fresh or frozen), black beans (rinsed), avocado slices

Instructions

  1. If not using pre-cooked chicken, poach or grill about 2 large chicken breasts (around 12 oz / 340g). Let cool, then shred or dice into bite-sized pieces (about 15 minutes including cooking).
  2. Dice the cucumber and red bell pepper into small, uniform pieces. Halve the cherry tomatoes and finely chop the red onion and fresh herbs (about 10 minutes prep).
  3. In a large mixing bowl, combine the shredded chicken and ½ cup (120 ml) BBQ sauce. Mix well until the chicken is evenly coated.
  4. Add the diced cucumber, bell pepper, cherry tomatoes, red onion, and herbs to the BBQ-coated chicken. Drizzle with 1 tablespoon olive oil and 1 tablespoon fresh lime juice. Season with salt and pepper to taste.
  5. Gently toss all ingredients together using a large spoon or salad tongs, ensuring flavors are well combined without crushing the veggies.
  6. Optional: Chill the salad in the fridge for 15–20 minutes to let flavors meld, or serve immediately.
  7. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed before serving.

Notes

Use warm chicken to help BBQ sauce soak in deeper for richer flavor. Avoid overdressing to keep veggies crisp. Fresh lime juice is preferred over bottled for brightness. Add crunchy nuts like toasted pecans or almonds for texture if desired. Store leftovers in an airtight container in the fridge for up to 2 days. Add delicate veggies like tomatoes just before serving if making ahead.

Nutrition

Keywords: BBQ chicken salad, summer salad, quick chicken salad, fresh veggies salad, tangy BBQ chicken, healthy chicken salad, easy chicken salad

Find it online: https://flurpchef.com/easy-tangy-bbq-chicken-salad-recipe-with-fresh-veggies-for-summer/