When I was younger, my favorite salad was from Bennigan’s. It had crispy chicken and was packed with more toppings than lettuce. I don’t think I’ve ever shaken that expectation for a salad. In my mind, all salads should have crispy chicken and more toppings than lettuce, and this Chicken BBQ Salad does!
This chicken bbq salad’s simplicity makes it ideal for an easy weeknight meal or quick lunch. It’s a quick dinner and easy weeknight meal to whip up after a long workday. You can also easily prep the salad (minus dressing) and wedges in advance for grab-and-go lunches throughout the week. If you love BBQ Sauce the way I do, you’ll also love this easy baked bbq chicken and these bbq chicken tacos.
If you’re as obsessed with potatoes as I am, make sure to add these 20 easy potato recipes to your weekly menu!!
Chicken is definately my default go-to protein! I love an easy weeknight chicken dinner made with super crispy chicken like this easy sticky chicken and this crispy thai chicken salad!
why you’ll love this allergy friendly recipe
- I like to use pre-cooked gluten free chicken tenders to save time so I dont need to bread the chicken myself. I definitely don’t want to spend 2 hours in the kitchen just to make a salad. Save yourself the time!!
- Air Fryer Does the Work: Sweet potatoes cook fast in the air fryer, plus its such an easy clean up. The less dishes the better!
- Meal Prep: Assemble the salad (minus dressing) and wedges in advance for grab-and-go lunches. I love bringing this salad with me when I need a quick on the go lunch.
ingredients & substitutions
Sweet Potatoes: To make this salad I used Bako Sweet Sweet Potatoes for extra vitamin A, extra fiber and some healthy carbohydrates! Bako Sweet Sweet Potatoes are organically grown in California with no pesticides in a nutrient-dense soil! Of course they are allergen free, Vegan and Gluten-Free! They are available at Walmart, Sprouts, Safeway, Smart & Final, Whole Foods, Albertsons and Sam’s Club!
Mixed Greens: Any pre-washed salad mix you like will work for this bbq chicken salad recipe. I like to use romaine lettuce since crunchy romaine is so readily available at local grocery store. You can also use iceberg lettuce, butter lettuce or green leaf lettuce.
Cherry Tomatoes: Can be replaced with diced tomatoes, grape tomatoes, or another veggie you enjoy. Switch up the veggie toppings every time you make it to keep this salad feeling fresh and new!
If you also love an easy recipe with tomatoes like me, check out these 20 easy tomato recipes!
Corn: fresh corn or frozen corn adds sweetness. You can skip it or use another vegetable. Use it at room temperature or char it in a pan before using.
Gluten-Free Chicken Tenders: The idea here is to use the easiest options possible. I like to use leftover chicken, rotisserie chicken, bbq chicken breasts, chicken thighs, or any cooked chicken will do. Make sure the chicken is fully cooked before serving. I like to use a digital meat thermometer to make sure!
BBQ Sauce: Choose your favorite kind of barbecue sauce! You can use a sweet, spicy or tangy bbq sauce. I also like to mix together my favorite bbq sauce with creamy ranch dressing (store-bought ranch is fine) to make your own homemade dressing!
Onion: red onion, white onion, sweet onion or even green onions work great!
Cheddar cheese: You can also use your favorite cheese such as feta cheese or monterey jack cheese. I use dairy free cheese for a dairy free recipe.
directions
- Preheat your air fryer to 400°F (200°C). Wash and cut the sweet potato into wedges. In a bowl, toss the wedges with olive oil, salt, and pepper. Arrange the wedges in a single layer in the air fryer basket, making sure they don’t overlap too much.
- Air fry the wedges for 15-20 minutes, flipping them halfway through, or until golden brown and tender.
- While the sweet potatoes are cooking, cook the gluten-free chicken tenders according to the package instructions. Let them cool slightly and then chop them into bite-sized pieces.
- In a large bowl, combine the mixed greens, cherry tomatoes, corn, and chopped chicken.
- Drizzle the chicken bbq salad with BBQ sauce to your desired amount.
- Top the barbecue chicken salad with the cooked sweet potato wedges and any additional toppings you like.
expert tips & tricks
- To make the flavorful salad creamier, add a dollop of your favorite BBQ ranch dressing. I also like to use dairy free ranch when I’m keeping this salad dairy free.
- I know not everyone has an air fryer. So, if you don’t have an air fryer, you can roast the sweet potato wedges in the oven at 425°F (220°C) for 20-25 minutes, or until tender and crispy.
- Feel free to experiment with different types of BBQ sauce! Sweet baby rays original sauce is my favorite but sometmes I like a spicy one as well!
- The best part is you can add some of your favorite salad toppings such as black beans, cheddar cheese, bell pepper, crushed tortilla chips, juicy tomatoes, creamy avocado, crunchy tortilla strips or corn tortillas. Definitely recommend adding crunchy tortilla strips if you are using grilled chicken so you still have a good crunch!
- Sometimes I even chop all the ingredients on a cutting board together to create a bbq chicken chopped salad like I’m ordering at Chopt!
recipe variations
- For a low-carb chicken bbq salad , I skip the corn and sweet potato wedges. Spruce up the salad with chopped bell peppers for added crunch and fiber. Use boneless skinless chicken breasts instead of gluten free chicken tenders.
- To make this chicken bbq salad lower in fat, I use a lighter BBQ sauce and skip the cheese. Consider grilling the chicken tenders instead of frying them for extra flavor. Top with fresh lime juice on top of the salad.
- For a vegan chicken bbq salad , I ditch the chicken tenders and BBQ sauce. Instead, marinate and bake tofu cubes in your favorite BBQ spices. Use a vegan salad dressing or a smoky vegan chipotle dressing.
serving, storing and meal prepping
To serve, I toss the hearty salad ingredients with your desired amount of BBQ sauce. I plate the salad and top it with the air-fried sweet potato wedges. Then, I drizzle with additional BBQ sauce.
Store leftover chicken bbq salad (without dressing) and cooked sweet potato wedges in an airtight container or a tightly covered container in the refrigerator for up to 2 days. When I’m ready to eat, I toss the salad with dressing and assemble with the wedges.
Looking for more allergy friendly easy recipe?
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Chicken BBQ Salad Recipe (Gluten Free)
Ingredients
- 1 medium sweet potato
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bag gluten-free chicken tenders cooked according to package instructions
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 cup corn fresh or frozen, thawed
- 1/2 cup BBQ sauce
- 2 tbsp shredded cheddar cheese or dairy free option
Instructions
- Preheat your air fryer to 400°F (200°C). Wash and cut the sweet potato into wedges. In a bowl, toss the wedges with olive oil, salt, and pepper. Arrange the wedges in a single layer in the air fryer basket, making sure they don’t overlap too much.
- Air fry the wedges for 15-20 minutes, flipping them halfway through, or until golden brown and tender.
- While the sweet potatoes are cooking, cook the gluten-free chicken tenders according to the package instructions. Let them cool slightly and then chop them into bite-sized pieces.
- In a large bowl, combine the mixed greens, cherry tomatoes, corn, and chopped chicken.
- Drizzle the chicken bbq salad with BBQ sauce to your desired amount.
- Top the barbecue chicken salad with the cooked sweet potato wedges and any additional toppings you like.
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