Barbecued Chicken Salad Sandwiches Recipe

5 2 3
Barbecued Chicken Salad Sandwiches Recipe
Barbecued Chicken Salad Sandwiches Recipe photo by Taste of Home
Publisher Photo

Barbecued Chicken Salad Sandwiches Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 20 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 20 min. + cooling

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

Nutritional Facts

1 each: 481 calories, 27g fat (4g saturated fat), 57mg cholesterol, 712mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 24g protein.

  • 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
  1. Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight.
  2. Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until a thermometer reads 170°. Cool; cover and refrigerate chicken until chilled.
  3. 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.
Originally published as Barbecued Chicken Salad Sandwiches in Country Woman May/June 2004, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBarbecued Chicken Salad Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Aquarelle User ID: 985301 79796
Reviewed Sep. 8, 2012

"Ooohh! Yeah! I coarsely ground the grilled chicken in the processor, adding a bit more barbecue sauce, then proceeded with the recipe. Excellent sandwich filling."

MY REVIEW
keelyr User ID: 5361571 61235
Reviewed Sep. 13, 2010

"This was really good."

Loading Image