Best 20 Bbq Salad Recipes

BBQ POTATO SALAD

Steps:

• For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
• For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
• For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
• Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

BBQ CHICKEN CHOPPED SALAD

Steps:

• Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly.
• Combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.
• Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.

BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD

Steps:

• For the salmon: Preheat the oven to 450 degrees F.
• Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
• In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
• Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
• For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
• Place the salad on a plate with the salmon and garnish the salad with the almonds.

MACARONI SALAD FROM L&L HAWAIIAN BBQ RECIPE - (4.3/5)

Steps:

• Bring water to a boil in a large pot or dutch oven. Add the dried elbow pasta and boil for 12 minutes or until cooked. Drain water and cool the pasta thoroughly. Combine all remaining ingredients and chill for at least 1 hour.

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD

Steps:

• In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
• Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
• Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
• Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
• Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
• For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
• For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
• Toss the salad with the dressing and serve immediately.

BBQ PORK SALAD

Steps:

• In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.

MACARONI SALAD (DINOSAUR BBQ)

Steps:

• Cook the pasta in rapidly boiled salted water until al dente.
• Drain pasta, then cool it under cold running water. Drain well.
• Place pasta in a large bowl and add tomatoes, celery and peppers.
• In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper.
• Stir dressing into pasta and mix until coated.

BBQ CHICKEN AND FRESH STRAWBERRY SALAD

Steps:

• HEAT greased grill to medium-high heat.
• GRILL chicken 10 min. on each side or until done (170F), turning and brushing occasionally with barbecue sauce. Cut into strips.
• COVER plate with greens; top with berries, onions and chicken.
• TOP with dressing.

SWEET AND SPICY BBQ CHICKEN WITH CORN SALAD

Steps:

• To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender.
• Preheat the grill to medium-high heat. Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl. Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes. Let cool slightly and puree in a blender. Transfer to a small bowl. Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken.
• Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes. Remove and keep warm.
• Turn the grill down to medium and brush the grates with some of the oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt. Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side. Baste a few times with the remaining sauce while grilling.
• While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl. Toss the mixed greens and carrots together. Divide the chicken, corn and salad among four dinner plates. Drizzle the greens with the reserved dressing. Serve each plate with a mango smoothie.

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING

Steps:

• Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
• Preheat the oven to 300 degrees F.
• In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
• Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
• Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
• In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.

BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA

Steps:

• Heat grill pan over medium-high heat.
• Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
• Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
• Place chicken on grill and cook 6 to 7 minutes on each side.
• Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
• Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
• Serve polenta with chicken and salsa salad.

BBQ CHICKEN SALAD SANDWICH

Steps:

• Mix mayo, bbq sauce, red onion and bell pepper together to combine.
• Stir in diced chicken.
• Add salt and pepper to taste.
• Serve on a fresh bun.

BBQ CHICKEN SALAD WITH CREAMY BBQ CILANTRO LIME DRESSING

Steps:

• For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
• In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
• For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

CREAMY BBQ CHICKEN SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread chicken onto a baking sheet.
• Bake chicken in the preheated oven until cooked through, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Put lettuce in a large bowl. Whisk milk, sour cream, and ranch dressing mix together in a bowl until smooth; add to lettuce and toss to coat.
• Cut cooked chicken into small pieces and toss with barbeque sauce in a bowl. Mix barbeque chicken, kidney beans, corn, and tomato with lettuce.

BBQ BEAN SALAD

Steps:

• Place beans, corn, peppers& onion in a large salad bowl.
• In a saucepan, combine remaining ingredients (except chips)& bring to a boil.
• Reduce heat, cover& simmer for 10 minutes.
• Cool slightly and pour over bean mixture.
• Toss to coat.
• Sprinkle crushed chips on top of beans (garnish with jalapeno slices, if desired).
• Serve at room temperature.

SOUTHWEST BBQ CHICKEN SALAD

Steps:

• Blend together sloppy joe seasoning mix, 1 Tbsp barbecue sauce and melted butter; brush over chicken breasts.
• Grill chicken over medium heat about 5-7 minutes per side or until fully cooked.
• Meanwhile, blend together ranch dressing, remaining 1/4 cup barbecue sauce, taco seasoning; set aside.
• Toss together salad, black beans, green onions and tomatoes in a large salad bowl.
• Cut grilled chicken into thin slices and arrange over salad.
• Top with cheese and chips.
• Serve with dressing.
• Any left over dressing may be refrigerated and served on favorite salads, tossed with pasta or used as a sandwich spread.

LEMON BBQ CHICKEN SALAD

Steps:

• Mix chicken and lemon juice in a large mixing bowl.
• Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
• Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

GRILLED BUTTERFLIED BBQ CHICKEN WITH MACARONI SALAD

Steps:

• For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
• Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
• For the chicken: Heat a grill to medium-high heat.
• To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
• In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
• Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
• Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD

Steps:

• Preheat the grill. Soak the peanut shells in water for 45 minutes.
• Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
• Preheat the oven to 400 degrees F.
• Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
• Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
• Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
• Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
• To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

INSTANT POT BBQ CHICKEN WITH POTATO SALAD

Steps:

• Spread the potatoes in an Instant Pot. Add 2/3 cup hot water and a big pinch each of salt and pepper. Fit a rack on top. Toss the chicken with 1 teaspoon olive oil and the chili powder; season with salt and pepper. Arrange the chicken thighs on the rack. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
• Whisk the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar and a pinch each of salt and pepper in a medium bowl. Combine the ketchup, brown sugar, Worcestershire sauce and remaining 2 teaspoons vinegar in a small bowl.
• When the time is up on the Instant Pot, carefully turn the steam valve to the venting position. When all the steam is released, turn off the pot and remove the lid. Carefully lift out the rack with the chicken and set on a plate. Using a slotted spoon, transfer the potatoes to the bowl with the vinaigrette. Scoop or pour out all but about 1/2 cup of the liquid in the pot. Set the pot to sauté on high and return the chicken to the pot. Stir in the ketchup mixture. Cook, stirring, until the sauce is thickened, 5 to 7 minutes.
• Add the celery and scallion to the potatoes and toss. Serve the chicken with the potato salad and pickles.