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Barbecued Chicken Salad Sandwiches

 Barbecued Chicken Salad Sandwiches
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.
8 ServingsPrep: 15 min. + marinating Grill: 20 min. + cooling


  • 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


  • 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,

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Barbecued Chicken Salad Sandwiches (continued)

Nutritional Facts: 27 g fat (4 g saturated fat), 57 mg cholesterol, 712 mg sodium, 34 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.