I absolutely love eating a good chicken salad sandwich on a warm summer day. The coolness of the filling and marriage of so many textures and flavors makes it the best warm-weather lunch, at least in my opinion.
A few weeks ago, I was longing for a good chicken salad sandwich and started thinking of new versions to try. The addition of barbecue sauce, one of my other great food loves, popped into my head. I immediately set out to figure out a way to tie barbecue sauce into a chicken salad sandwich. I was fearful that the sandwich would turn out to be some sort of cold barbecue chicken sandwich, which I totally wasn’t after, but, luckily for me, it turned out beautifully!
Marinating the chicken breasts in barbecue sauce and then grilling/broiling them adds the perfect barbecue flavor to the finished chicken salad. The flavor was so present that I didn’t even end up adding additional barbecue sauce when mixing all the ingredients together in the end because I didn’t feel like it needed it. I also didn’t feel like this sandwich needed cheese, which, coming from this cheese lover, is really saying something!
Enjoy, friends (preferably with an ice-cold glass of lemonade)!
P.S. If you’re looking for another great chicken salad recipe, give this one a try. It’s my all-time favorite!
- 1 pound boneless, skinless chicken breasts
- 9 ounces bbq sauce (6 for marinating, 3 for brushing while grilling/broiling)
- ⅓ cup yellow onion, finely chopped
- ⅓ cup celery, chopped
- ⅓ cup light mayo
- ⅓ cup plain Greek yogurt
- ½ tablespoon honey mustard
- Salt and pepper, to taste
- 3 buns of your choice
- Lettuce and tomato slices for topping, if desired
- Add chicken and 6 ounces of barbecue sauce to a large Ziploc bag. Seal the bag and move the chicken around in the bag to coat evenly in barbecue sauce. Allow chicken to marinate for 8 hours.
- After marinating, grill or broil chicken breasts until cooked (reaching an internal temperature of 165 degrees). I broiled my chicken on high for 20-25 minutes, turning after 10 minutes. Brush with additional barbecue sauce before cooking and after turning.
- Allow chicken to cool to room temperature, then cover and refrigerate until chilled.
- Remove chicken from fridge and dice. Transfer chicken pieces to a medium-sized mixing bowl. Add onion, celery, mayo, Greek yogurt, honey mustard, and salt and pepper to taste. Mix ingredients together using a rubber spatula until combined. Adjust seasonings as desired.
- Scoop chicken salad on to buns. Top with lettuce and tomato, if desired. Enjoy!