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BBQ Chicken Chopped Salad
maple-mustard dressing

Active: 25 Total: 25

This colorful salad features leftover BBQ chicken, fresh summer produce and crunchy bacon. We top it with a maple-mustard dressing that highlights all those sweet-tangy BBQ flavors! 



BBQ Chicken Chopped Salad:
  • Bacon - 4 strips
  • Cucumbers - 1 , chopped
  • Tomatoes - 2 , chopped
  • Lettuce, boston or romaine - 6 oz , chopped
  • Avocados - 1 , chopped
  • Leftover BBQ chicken (from Mon) - 3 cups
Maple-Mustard Dressing:
  • Chives - 1 Tbsp , chopped
  • Maple syrup - 1 Tbsp
  • Dijon mustard - 2 tsp
  • Red wine vinegar - 2 tsp
  • Cooking oil - 1/4 cup


  1. Cook bacon - Heat a skillet over medium heat. Cook bacon until crisp, about 3 to 4 minutes on each side. Transfer to a cutting board. When bacon is cool enough to handle, crumble or chop with a knife. (Can be done up to 3 days ahead)

  2. Make dressing - Chop chives. Whisk together chives, maple syrup, mustard and vinegar with oil. (Can be done up to 3 days ahead)

  3. Cucumbers / Tomatoes / Lettuce - Prep as directed. (Can be done up to 1 day ahead)

  4. Avocados - Prep as directed. 

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  1. Reheat leftover chicken (from Monday) if desired.

  2. Whisk dressing. Season with salt and pepper. Assemble salads by topping lettuce with bacon, cucumbers, tomatoes, avocados and chicken. Top salad with dressing and serve! 



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