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)

How would you rate this recipe?

What others are saying

Image of Jessica Scott

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!

Image of Caro Hodgin

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!