Quick Barbeque Chicken Salad

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Quick Barbeque Chicken Salad
Quick Barbeque Chicken Salad


  • 2 teaspoons vegetable oil
  • 2 boneless, skinless chicken breast halves, butterflied
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 3 tablespoons prepared barbeque sauce
  • 1 tablespoon butter
  • 4 cups baby spinach
  • 1 apple - peeled, cored, and diced
  • ¼ cup blue cheese crumbles
  • ¼ cup chopped pecans
  • 2 tablespoons minced shallot
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar


  1. Heat vegetable oil in a skillet over medium-low.
  2. Mix chicken, olive oil, garlic, salt, and pepper together in a bowl; fry in the hot oil until lightly charred, 5 to 7 minutes per side. Stir barbeque sauce and butter with the chicken to coat; cook until chicken is no longer pink at the center, 2 to 4 minutes more. Remove chicken to a cutting board and let rest 5 minutes before slicing.
  3. Toss spinach, apple, blue cheese, pecans, and shallot together in a large bowl. Drizzle olive oil and red wine vinegar over the salad and toss to coat; season with salt and pepper.
  4. Serve sliced chicken atop the salad.
Mealthy tip:

Looking for a vegetarian option? Try the salad without the chicken. That way it is also a great quick snack or light entree!


5.0out of 5 Stars

(2 Reviews)

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What others are saying

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Caro Hodgin says:

I cheated and used a store-bought rotisserie chicken to make this recipe! came together in just minutes on a busy weeknight. delish!

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Jessica Scott says:

Trying to come up with delicious, creative salads that are not boring is always a struggle for me. That's why I was super excited to try out this barbeque chicken salad with apples, pecans, and blue cheese. It was super delicious, quick and easy. The blue cheese crumbles are my favorite!