TOTAL TIME: Prep: 10 min. + chilling
MAKES: 5 servings


  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup barbecue sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups chopped cooked chicken breast
  • 2 medium tomatoes, chopped
  • 1 celery rib, sliced
  • 5 cups torn salad greens
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup: 191 calories, 9g fat (2g saturated fat), 56mg cholesterol, 457mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 20g protein.


  1. In a small bowl, combine the mayonnaise, barbecue sauce, lemon juice, pepper and salt. Cover and refrigerate for at least 1 hour. Just before serving, combine the chicken, tomatoes and celery; stir in dressing. Serve over salad greens; sprinkle with bacon. Yield: 5 servings.
Originally published as Barbecue BLT Chicken Salad in Light & Tasty February/March 2002, p46

Light-Bodied White Wine

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

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sdipiazza User ID: 2106899 252791
Reviewed Aug. 16, 2016

"This is a delicious salad for a hot night...but there is no way this serves 5 people with normal appetites unless it is just a side dish."

jobrad525 User ID: 1377834 40368
Reviewed Apr. 28, 2008

"Great any time of year, but especially good on a summer night when its too hot to really barbecue, but that's what your craving!"

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