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BBQ Chicken and Veggie Crunch Salad on white plate
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5 from 2 votes

BBQ Chicken & Veggie Crunch Salad

BBQ chicken salad is the perfect way to get delicious bbq flavor without extra carbs from the typical side dishes.  This version includes lots of filling veggies along with a tasty dressing.
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Salad
Cuisine: American
Servings: 2
Calories: 386kcal


  • 2 Egg Roll Wrappers
  • 1 Tablespoon Olive Oil
  • 1 Large Chicken Breast , chopped coarsely
  • Rotisserie Seasoning
  • ¼ cup Chopped Onions
  • 4 Tablespoons BBQ Sauce , divided
  • ½ cup Black Beans
  • Broccoli Slaw
  • Romaine Lettuce
  • Cheddar Cheese , shredded
  • 4 ounces Greek Yogurt


  • Preheat oven to 400 degrees.
  • Cut egg roll wrappers into thin strips with pizza cutter or knife.
  • Bake for 5-7 minutes until light brown and crispy- watch closely!
  • Set crispy strips aside to cool.
  • Heat olive oil in non-stick skillet over medium heat.
  • Season chicken with rotisserie seasoning as desired.
  • Add chicken, onions and 2 Tablespoons BBQ sauce to skillet.
  • Saute until chicken is browned and fully cooked. Add black beans and heat thoroughly.
  • Remove chicken mixture from skillet and set aside to cool.
  • To build each salad, layer chopped romaine on a large plate or bowl. Top with broccoli slaw, chicken, cheese and crispy strips. Repeat to make 2nd salad.
  • Mix Greek yogurt and remaining 2 Tablespoons BBQ sauce for dressing.
  • Makes 2 salads.


Calories: 386kcal | Carbohydrates: 35g | Protein: 35g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 586mg | Potassium: 761mg | Fiber: 4g | Sugar: 14g | Vitamin A: 115IU | Vitamin C: 2.8mg | Calcium: 97mg | Iron: 2mg