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BBQ Chicken Chopped Salad
with bell peppers / tomatoes / crushed plantain chips

Active: 30 Total: 30

What is one of the best things to do with leftover BBQ chicken? Make a BBQ chicken salad! This salad is packed with vegetables. Creamy dressing and crunchy plantain chips give it layers of texture and flavor. 



BBQ Chicken Chopped Salad:
  • Bell peppers, any color - 1 , chopped
  • Tomatoes, medium - 2 , chopped
  • Lettuce, romaine - 2 hearts , chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Avocados - 1 , cubed
  • Slow Cooker BBQ Chicken (leftover from Monday) - ~2 1/2 cups
  • BBQ sauce, paleo-friendly - for serving (use your favorite paleo-friendly version)
  • Plantain chips - 2 cups
'Ranch' Vinaigrette:
  • Green onions - 1 stalk , finely chopped, green and white parts combined
  • Vinegar, white wine - 1 1/2 Tbsp
  • Mayonnaise, paleo-friendly - 1 Tbsp
  • Dill, dried (opt) - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Oil, olive - 3 Tbsp


  1. Make vinaigrette - Finely chop green onions (portion for dressing). Whisk together with vinegar, mayonnaise, dried dill, and garlic powder. Add olive oil while whisking. (Can be done up to 5 days ahead)

  2. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)

  3. Tomatoes / Lettuce / Green onions (portion for salad) / Avocados - Prep as directed.

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  1. Reheat leftover BBQ chicken in the microwave.

  2. Assemble salads with a bed of lettuce. Top with tomatoes, bell pepper, green onions, and avocados. Spoon warm BBQ chicken over top.

  3. Drizzle salads with vinaigrette and BBQ sauce. Crumble plantain chips over top or serve on the side for scooping. Enjoy!



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