BBQ Chicken Salad with a Zesty Lemon Twist

This salad brings together smoky BBQ chicken and fresh greens for a deliciously satisfying meal. The zesty lemon dressing adds a bright, tangy kick that makes every bite refreshing and flavorful.

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TIME31 min

SERVINGS4

RATING5.0 / 5

BBQ Chicken Salad with a Zesty Lemon Twist

01 / WHAT YOU NEED

Ingredients

2 cups cubed cooked chicken 2 tablespoons lemon juice 2 cups cold cooked rice 1 stalk celery, sliced ½ cup sliced pimiento-stuffed olives 6 tablespoons crumbled cooked bacon, divided 1 cup mayonnaise 2 tablespoons barbeque sauce ½ teaspoon hickory-flavored liquid smoke

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by combining the chicken and lemon juice in a large bowl. In another bowl, mix together the rice, celery, olives, and about a quarter cup of the bacon. Add that mixture to the chicken and give everything a good toss to bring it all together. In a small bowl, whisk the mayonnaise, barbecue sauce, and liquid smoke until smooth. Pour this dressing over the chicken mixture and toss again so everything is nicely coated. Sprinkle the remaining two tablespoons of bacon on top. Cover the bowl with plastic wrap and pop it in the fridge for at least two hours, but it’s even better if you let it chill overnight.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Marinate the chicken for at least 30 minutes to enhance the flavor.
- Use fresh lemon juice for the best zesty kick.
- Grill the chicken on medium heat to keep it juicy and avoid burning.

Why you’ll love it

This salad offers a perfect blend of smoky BBQ flavors and bright citrus notes. It’s both refreshing and satisfying, making it a great choice for a light lunch or a hearty dinner. The combination of textures keeps every bite interesting and delicious.

Serving ideas

Serve this salad chilled or at room temperature for the best taste. It pairs well with crusty bread or tortilla chips. Adding some avocado slices or a sprinkle of nuts can boost the creaminess and crunch.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from getting soggy. Reheat the chicken gently before adding it back to the salad.