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thehungryhungryhiker

BBQ Chicken Salad

Juicy chicken breast teams up with naturally sweetened BBQ sauce to make a new spin on chicken salad that you'll love to eat for lunch all week long!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 5 people
Course: Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 chicken breasts, large cooked using your preferred method; I use my Instant Pot recipe from my blog
  • ½ cup red onion diced small
  • ½ cup corn sub shredded carrots for Whole30; I use my Air Fryer Corn on the Cob recipe
  • 1 + ½ tsp smoked paprika
  • sea salt to taste
  • fresh ground black pepper to taste
  • ¼ cup BBQ Sauce check labels for Whole30; I use my BBQ Sauce recipe
  • ¾ cup avocado oil mayo more or less depending on how creamy you like your chicken salad/how big your chicken breasts are

Method
 

  1. Shred the cooked chicken breast and add to a large bowl. Add in the rest of the dry ingredients and mix to combine. Add in the BBQ sauce and then the mayo. Add ½ cup of mayo to start to see if it is creamy enough for your liking. Continue adding mayo until you reach the consistency you desire.
  2. Serve in lettuce wraps, over salad greens, on sandwich bread, etc. and enjoy! Store leftovers covered in the refrigerator for up to 5 days.