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Grilled Chicken Salad Recipe
This grilled chicken salad is made with leftover chicken from last nights bbq but once you taste it you’ll start grilling extra on purpose
Everytime we grill chicken at my house we always throw on extra so we can make grilled chicken salad the next day.
The flavor of the grilled chicken combined with the pickles and onion make this grilled chicken salad the best leftover chicken recipe you will ever make
I highly recommend you make a batch of my quick pickled red onions to go along with the chicken salad recipe!!
How to Make Grilled Chicken Salad
Ingredients:
- Chicken Cooked
- Pickles Diced
- Banana Peppers Diced
- Red Onion Diced
- Mayonnaise
- Cheddar Cheese
- Whole Grain Mustard
- BBQ Sauce
- BBQ Dry Rub
- Ranch Seasoning
- Parsley (optional) Chopped
Instructions:
- Remove the skin from the chicken and place the chunks of meat into a food processor. Pulse until the chicken is diced to your liking. Pour diced chicken into a large bowl.
- In the same food processor add pickles, red onion and bananna peppers. Pulse until chopped into a relish then add to the bowl with the diced chicken.
- Add remaining ingredients to the mixing bowl then use a spatula to fold ingredients together until fully combined. Refrigerate for 30 minutes before serving.
Tips and Recipe Variations
Storage: This chicken salad will last about 5 days if properly sealed a stored in the refrigerator. I do not recommend freezing the grilled chicken salad.
Substitutions: This recipe will also work with turkey so be sure to save this recipe around the holidays. If you’re in a hurry you can use rotisserie chickens from the store.
Save the bones: every time we cook chicken we try to save the carcass of the chicken along with the bones for soups and broth. just store the bones in the freezer and you’ll be ready for soup season.
Recipe Amounts: This recipe will be slightly different every time you make it because you won’t always have the same amount of leftover grilled chicken. I like to use a little less mayo and bbq sauce than I think I need so I don’t add too much. Remember you can always add more but you can’t take it out.
Frequently Asked Questions
Well it all depends on your definition of healthy? Overall this recipe is low in carbs and with some substitutions you can definatly lower the amount of fat and calories by using light mayo, reduced fat cheese or using only chicken breast to make this recipe.
My rule with leftover recipes like this is never more than 5 days. Thats not a hard rule so always give the chicken salad a smell and a taste if you’re not sure and always remember…When in doubt, throw it out.
Sure, I would cut the amount of mayo in half because of the water content of canned meats
The only ingredient that isn’t keto is the bbq sauce. Just substitute your favorite sugar free bbq sauce and this recipe would be keto friendly.
Chicken salad is incredibly versatile. You can serve the chicken salad on anything from crackers, sandwich rolls and tortillas or these low carb pitas that I get from Joesphs
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Grilled Chicken Salad
Equipment
- Food Processor
Ingredients
- 16 oz Chicken Cooked
- ¼ cup Pickles Diced
- ¼ cup Banana Peppers Diced
- ¼ cup Red Onion Diced
- ½ cup Mayonnaise
- ½ cup Cheddar Cheese
- 2 tbsp Whole Grain Mustard
- 2 tbsp BBQ Sauce
- 1 tsp BBQ Dry Rub
- 1 tsp Ranch Seasoning
- 1 tbsp Parsley (optional) Chopped
Instructions
- Remove the skin from the chicken and place the chunks of meat into a food processor. Pulse until the chicken is diced to your liking. Pour diced chicken into a large bowl.
- In the same food processor add pickles, red onion and bananna peppers. Pulse until chopped into a relish then add to the bowl with the diced chicken.
- Add remaining ingredients to the mixing bowl then use a spatula to fold ingredients together until fully combined. Refrigerate for 30 minutes before serving.
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