Think... chicken salad, but better. This isn't your ordinary chicken salad; it's chicken salad but with the smoky flavor of barbeque sauce, the sweet crunch of roasted corn and red onion, and the creaminess from mayo. It's got the convenience and versatility of chicken salad, but it's just a bit more interesting. Pair this barbeque chicken salad with your favorite bread or wrap, or serve it inside a lettuce wrap. If you're looking for a super easy meal prep, this is it.
Course lunch
Cuisine American
Keyword barbeque chicken, chicken salad
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 350kcal
Author Steph
Equipment
sheet pan
mixing bowl
Ingredients
3lbschicken breast3-4 chicken breasts (I used Perdue)
1 1/2tspkosher salt
1tsp paprika
1tspgarlic powder
1tspdehydrated minced onion
1tspcoriander
1/2tspground mustard
1red onionlarge
10ozfrozen cornyou can use canned or fresh also
2scallions
olive oil spray
1/4cupbarbeque sauceI used Stubbs Original
1/4cuplight mayo
Instructions
Preheat the oven to 400F.
Spray a large sheet pan with olive oil spray.
Defrost the corn (if frozen), and chop the onion.
Add the corn and onion to the sheet pan with the 1/2 tsp of kosher salt.
Combine the other 1 tsp kosher salt with the remaining spices and rub the spice mixture all over the chicken breasts.
Add the chicken breasts to the other side of the sheet pan.
Roast everything for 20-25 minutes or until the chicken is thoroughly cooked and the vegetables are tender.
Remove the sheet pan from the oven and shred the chicken.
In a large mixing bowl, combine the barbeque sauce and mayo.
Add the shredded chicken and cooked corn and onions.
Chop the scallions and add them to the bowl. Toss everything to combine.