Chopped Smoked Chicken BBQ Salad Recipe
Smoky, creamy, crunchy, this Chopped Smoked Chicken BBQ Salad offers the perfect balance of flavor and texture.
Tender smoked chicken, sweet corn, juicy tomatoes, and smoky, crunchy almonds come together in a creamy, tangy dressing. It’s versatile enough for BBQs, meal prep, or stacking into lettuce cups for an easy lunch.
Why you will love this recipe
Balanced & fresh – the combo of BBQ sauce, lime, and Greek yogurt keeps things feeling light and zippy, not heavy like some mayo-loaded salads.
Texture party – fresh tomatoes, sweet corn, crunchy nuts and tender chicken… every bite hits different (in a good way).
Customizable heat & flavor – wanna kick it up? Toss in pickled jalapeños. More smoky drama? Sprinkle extra smoked paprika. You’re in control.
Ingredients, Variations and Substitutions
Chopped leftover smoked chicken – brings a juicy, smoky flavor that makes this salad pop. Leftover grilled chicken breast or even store-bought rotisserie chicken works perfectly. You could even try smoked turkey for a fun twist.
Grape tomatoes – cherry tomatoes or even diced regular tomatoes, those work too.Consider draining them a bit so the salad stays creamy, not watery.
Corn – drain it well, and if you have time, give it a quick sear in a dry skillet to concentrate the flavor. No need to cook, but a little caramelization goes a long way. Fresh corn (boiled or grilled) brings extra sweetness and texture. Frozen corn works great too, just thaw and pat dry.
Feta cheese – is creamy and tangy and pairs great with chicken. If possible, choose a block of feta in brine; it is creamier. No feta? Try goat cheese for a creamier, tangier vibe, or cotija for a firmer, mild, salty swap. Queso fresco or even crumbled blue cheese can also work.
Green onions – add a fresh, mild onion flavor with a bit of crunch. No green onions? Sub with chives, shallots for a sweeter bite, or finely chopped red or white onion.
Smoked almonds – roughly chopped. Toasted pecans, sunflower seeds, or regular almonds will still bring the crunch factor. You can even skip them if you’re nut-free.
The creamy dressing is a mix of mayo, Greek yogurt, and BBQ sauce, giving you that smoky, tangy, creamy base that ties everything together. I like to add some mayo for richness, but you can swap it entirely for Greek yogurt if you want it lighter, or go bold with ranch dressing or even chipotle sauce for a spicy kick. If you are short on time, use your favorite dressing and call it good.
A squeeze of lime juice (or a splash of apple cider vinegar) brightens everything and cuts through the richness. You can use lemon juice or even a little pickle brine.
Finally, we season generously with cracked black pepper and sprinkle some smoked paprika, salt, and optionally garlic powder.
Equipment you will need
- Sharp knife
- Cutting board
- Small and Large bowl
- A spoon or a spatula for mixing
Top Tips
Balance the dressing to your liking – everyone’s BBQ sauce and yogurt are different. Start with the measurements, taste, then adjust. Add more BBQ for sweetness and smoke, more lime for brightness, or an extra spoonful of yogurt if you like it lighter.
Chop your smoked almonds small but noticeable – you want that salty crunch in every bite without overpowering the mix.
Let it chill – a short rest in the fridge lets the flavors mingle and makes the salad even more delicious.
Customize the heat – fresh jalapeños are optional, but they add a great kick. You can also sprinkle in extra smoked paprika or a dash of hot sauce.
Step-by-step instructions
- Combine the mayo, Greek yogurt, BBQ sauce, lime juice (or vinegar), smoked paprika, and a generous amount of cracked black pepper in a small bowl. Taste and adjust. You want creamy, smoky, and just the right amount of tang.
- In a large mixing bowl, add the chopped to small pieces of chicken, halved tomatoes, corn, chopped green onion, and smoked almonds.
- Pour the dressing over the salad ingredients and gently toss until everything’s nicely coated.
- Fold in jalapeños if you’re adding them. Taste and season with extra pepper, lime juice, or BBQ sauce if you want more flavor.
- Chill (15-20 min) and serve.
Best way to enjoy this Smoked Chicken Salad
Made into lettuce wraps
Piled on toasted bread or sliders
As a side dish alongside burgers or grilled veggies
On a bed of lettuce
You may also like:
Storage instructions, reheating
Store any leftovers in an airtight container in the fridge.
It keeps well for up to 2 days, though the almonds may lose a little crunch over time.
If you want max crunch, store almonds separately and toss them in just before serving.
Give it a quick stir before serving leftovers — the dressing may settle a bit, but the flavors only get better.
Chopped Smoked Chicken BBQ Salad
Equipment
- sharp knife
- cutting board
- mixingbowls
- spoon or spatula
Ingredients
- 2 cups chopped smoked chicken
- 1 cup grape tomatoes halved
- 1-2 ears of corn
- ¼ cup green onion
- ⅓ cup smoked almonds roughly chopped (for crunch)
- 2 tbsp mayo
- 3 tbsp Greek yogurt preferably full-fat
- 3 tbsp BBQ sauce sweet & smoky style recommended
- 1 Juice of ½ lime or ~1 tbsp apple cider vinegar
- ½ tsp smoked paprika optional but recommended
- ½ tsp Salt
- ¼ tsp black pepper
Instructions
- Preheat your grill (or grill pan) to medium-high. Peel back the husk, remove the silk, and brush the corn lightly with oil. Grill for about 8–10 minutes, turning occasionally, until it’s charred and tender. Let it cool slightly, then slice the kernels off the cob.
- Combine the mayo, Greek yogurt, BBQ sauce, lime juice (or vinegar), smoked paprika, and a generous amount of cracked black pepper in a small bowl. Taste and adjust. You want creamy, smoky, and just the right amount of tang.
- In a large mixing bowl, add the chopped smoked chicken, halved tomatoes, grilled corn kernels, chopped onion, and smoked almonds.
- Pour the dressing over the salad ingredients and gently toss until everything’s nicely coated.
- Fold in jalapeños if you’re adding them. Taste and season with extra pepper, lime juice, or BBQ sauce if you want more flavor.
- Chill (15-20 min) and serve.
Notes
Nutrition
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Conclusion
This leftover chicken salad has everything you want in a summer dish. Smoky, creamy, crunchy, and packed with fresh flavor. It’s a versatile and simple recipe.
You can quickly throw it together to serve at a BBQ or make it into a meal prep. Whether you serve it with romaine lettuce as a chopped salad, scoop it onto a butter lettuce, or sneak bites straight from the bowl, this one’s guaranteed to disappear fast.
FAQ
Is Greek yogurt necessary, or can I use all mayo?
You can totally use all mayo if you prefer a richer, classic BBQ salad feel. The Greek yogurt just adds a little tang and lightens things up — your call!
How long does it keep in the fridge?
The salad holds up well for up to 2 days in the fridge. Just give it a stir before serving, and keep the almonds separate if you want max crunch.
