BBQ Chicken Salad

Without a microwave, leftovers for lunch have to be strategically planned at my new apartment. This BBQ chicken salad is actually something that is served at the café at my work, and I decided to come up with my own healthy recipe for it to eat at home! It looks a little sloppy, but once you realize how easy, delicious, and versatile it is, you won’t mind.



BBQ Chicken Salad 

gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, bean & legume-free


  • 2 lbs boneless, skinless chicken tenders
  • 1 vegetable bouillon cube (any kind will work)
  • 1 jar roasted red peppers, drained and chopped
  • 5 scallions, chopped
  • 1 cup barbecue sauce


I used organic chicken from Pine Manor, an Amish farm in Illinois that raises free-range, antibiotic and hormone-free chickens.


Even the BBQ sauce was from a local producer in Grafton, Nebraska!



  1. Bring a large pot of water to a boil; dissolve bouillon cube in water.
  2. Add chicken and bring water back to a boil for about 5 minutes until chicken is cooked through.
  3. Remove chicken from broth and chop into small pieces
  4. In a large bowl combine chicken, peppers, scallions, and BBQ sauce.
  5. Mix and serve warm or cold as is, on top of a salad, or even on a sandwich!

Even after making 2 pounds of chicken, this salad lasted less than 24 hours in my refrigerator before it was devoured: it’s that good.

A few things on the menu this week: quinoa tabbouleh with sausage, wheatberry salad, pulled pork and more!


  1. Salads are relatively easy to make and are healthy as well. But, it can get boring if you are eating it on a daily basis. Can’t wait to try it.

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