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This BBQ chicken salad is a light and creamy twist on the classic, made with Greek yogurt, barbecue sauce, and simple seasonings. It’s an easy, protein-packed option that works just as well for sandwiches as it does for quick lunches.
This is one of those recipes I end up making on repeat. It’s great for meal prep, super easy with leftover chicken, and you can serve it a few different ways during the week.
It’s creamy without feeling heavy, with a little sweet, smoky BBQ flavor. It feels fresher than classic chicken salad, so it works pretty much any time of year.
What to Know Before You Start
- Lighter than classic chicken salad. This one uses Greek yogurt instead of mayo, so it’s creamy but not heavy.
- Mild BBQ flavor, not overpowering. It’s more of a soft, sweet-smoky background than a bold, saucy chicken.
- Great for meal prep. It holds up well in the fridge for a few days and actually tastes better after it sits.
- Best if you like simple, flexible recipes. You can serve it as a sandwich, wrap, or over greens without changing anything.
- Easy to make with what you have. Leftover or rotisserie chicken works just as well if you don’t want to cook from scratch.
Ingredients You’ll Need
- Chicken breasts. The base of the recipe. Poached and shredded for a soft, tender texture.
- Greek yogurt. Adds creaminess with a lighter feel than traditional mayo.
- Barbecue sauce. Brings smoky, slightly sweet flavor that makes this stand out.
- Yellow onion. Adds a little bite and crunch to balance the creaminess.
- Honey. Rounds out the tang from the yogurt and enhances the BBQ flavor.
- Garlic + garlic powder. Builds a subtle savory base.
- Cayenne pepper. Adds a mild heat in the background.
- Salt and pepper. Pull everything together.
How to Make BBQ Chicken Salad
This is a really simple method. You’re basically cooking the chicken gently, then mixing everything together into a creamy salad.
Step 1
Place the chicken breasts and garlic clove in a pot and cover with water by about an inch. Bring to a boil, then turn off the heat, cover, and let it sit for about 12 minutes.
Pro Tip: If your chicken breasts are on the thicker side, give them a few extra minutes. You’re looking for 165°F in the center with no pink.
Step 2
Drain the chicken and let it cool just enough to handle. Shred or chop into small, bite-sized pieces.
Pro Tip: Shredding while it’s still slightly warm is much easier and gives you a softer texture.
Step 3
In a separate bowl, whisk together the Greek yogurt, barbecue sauce, honey, salt, pepper, garlic powder, and cayenne until smooth.
Step 4
Add the chicken and diced onion to a large bowl. Pour the dressing over the top and stir until everything is evenly coated.
Pro Tip: If it feels a little thick, add a small spoonful of extra BBQ sauce or even a splash of water to loosen it up.
Step 5
Taste and adjust. Add more barbecue sauce if you want it smokier or slightly sweeter, or a pinch of salt if needed.
Step 6
Serve right away or chill for later.
Pro Tip: It gets even better after sitting in the fridge for a bit once the flavors have time to come together.
Expert Tips
- Keep the chicken tender. Poaching works best when the water just comes to a boil, then rests. Boiling the whole time can make it a little tough.
- Cut or shred small. Smaller pieces hold onto the dressing better, so every bite is actually flavorful.
- Balance the creaminess. If it tastes a little too tangy from the yogurt, add a tiny drizzle of honey. If it feels too sweet, a pinch of salt usually fixes it.
- Let the onion mellow. If raw onion feels too sharp, let it sit in the dressing for a few minutes before mixing everything together.
- Adjust the texture as needed. Too thick? Add a spoonful of BBQ sauce or a splash of water. Too thin? Add a little more yogurt.
- Chill if you can. Even 30–60 minutes in the fridge makes a noticeable difference in flavor.
- Taste before serving. The flavor can shift slightly after chilling, so a quick mix and taste at the end helps dial it in.
Variations and Substitutions
- Use rotisserie or leftover chicken. Easiest shortcut.
- Yogurt + mayo combo. Go half and half for a slightly richer, more classic feel.
- Switch up the BBQ sauce. Smoky for deeper flavor, honey BBQ for a sweeter vibe.
- Add a little crunch. Celery or chopped pickles keep it from feeling too soft.
- Adjust the heat. Add cayenne or hot sauce if you want a kick.
Serving Ideas
This BBQ chicken salad is super flexible depending on what you’re in the mood for:
- Piled onto toasted buns for a BBQ chicken salad sandwich
- Served on croissants for something a little more indulgent
- Wrapped in lettuce cups for a lighter option
- Layered over greens for a quick salad bowl
- Stuffed into wraps for easy lunches
Storage, Freezing & Reheating
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezing: Not recommended, the yogurt texture won’t hold up well.
- Reheating: Best served cold or slightly chilled.
- Texture tip: Stir before serving if it has been sitting.
FAQs
BBQ chicken salad is made with cooked shredded chicken, a creamy base like Greek yogurt or mayonnaise, barbecue sauce, and simple seasonings. This version uses yogurt, a little honey, onion, and spices for a light, slightly sweet and smoky flavor.
Yes. Rotisserie chicken works really well and saves time. Just shred it into small pieces and mix with the dressing. It’s a great option for quick lunches or meal prep without needing to cook chicken first.
Chicken salad will keep in the refrigerator for about 3 to 4 days when stored in an airtight container. Stir before serving, as the dressing can settle slightly over time.
Yes. Greek yogurt is a common substitute and gives a creamy texture with a lighter feel. It adds a slight tang, which can be balanced with a little honey or extra barbecue sauce.
It’s most often served as a BBQ chicken salad sandwich on toasted bread or croissants. You can also use it in wraps, lettuce cups, or spoon it over greens for a quick, easy meal.
More Recipes Like This
If you like easy, make-ahead lunches like this:
- Chicken Caesar Pasta Salad – creamy, fresh, and great for meal prep
- Mediterranean Chicken Bowl – a lighter option with bold, fresh flavors
- Creamy Chicken Fajita Salad – packed with flavor and a little kick
- Dill Pickle Pasta Salad – tangy, crunchy, and always a crowd favorite
Made this BBQ chicken salad? Leave a review and let me know how you served it!
BBQ Chicken Salad
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 whole garlic clove
- 1/4 cup diced yellow onion
- 1 cup plain Greek yogurt
- 2 tablespoons barbecue sauce + more as desired
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper
Instructions
- Poach the chicken. Place chicken and garlic in a saucepan and cover with water by about 1 inch. Bring to a boil, then turn off heat, cover, and let sit 12–15 minutes until cooked through (165°F). Drain and let cool slightly.
- Shred and mix. Shred or chop the chicken and add to a bowl with diced onion. In a separate bowl, whisk yogurt, BBQ sauce, honey, salt, pepper, garlic powder, and cayenne. Add to chicken and stir to coat.
- Adjust and serve. Taste and add more BBQ sauce if desired. Serve on bread with greens (and pineapple if you like) or over a salad. Chill or serve immediately.
Notes
- Rotisserie chicken can be used instead of poached chicken
- Add extra BBQ sauce to adjust flavor
- Store in the fridge up to 4 days
- Best served chilled
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love chicken salad! I always make it if I have any leftover chicken on hand. Served on the croissants is a perfect idea. These look great! 😀
I LOVE the flavors in this! And any chicken salad on a a croissant is my favorite chicken salad!
Love that you used greek yogurt in chicken salad! I’d love to have this waiting for me for lunch!