Barbecued Chicken Salad Sandwiches Recipe

Barbecued Chicken Salad Sandwiches RecipePhoto by: Taste of Home Barbecued Chicken Salad Sandwiches Recipe Rating 5

An impromptu picnic inspired me to put together this dressed-up chicken salad sandwich. The sauce gives leftover poultry a scrumptious punch. An instant summertime favorite, these sandwiches have become a mainstay at our house.

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Barbecued Chicken Salad Sandwiches Recipe
  • Prep: 15 min. + marinating Grill: 20 min. + cooling
  • Yield: 8 Servings
15 20 35

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast
  • 1/2 cup barbecue sauce
  • 1 cup mayonnaise
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 8 kaiser rolls, split
  • 8 tomato slices
  • 8 lettuce leaves

Directions

  • Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight.
  • Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Cool; cover and refrigerate chicken until chilled.
  • Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 481 calories, 27 g fat (4 g saturated fat), 57 mg cholesterol, 712 mg sodium, 34 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Barbecued Chicken Salad Sandwiches in Country Woman May/June 2004, p33

Tip

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Barbecued Chicken Salad Sandwiches (1)

Barbecued Chicken Salad Sandwiches Recipe

Barbecued Chicken Salad Sandwiches

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Reviewed on Sep. 13, 2010 by keelyr

This was really good.

 
 
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