Lemon BBQ Chicken Salad

Lemon BBQ Chicken Salad

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"A zesty summer salad to serve as a cool summer supper, potluck contribution, or even a ladies luncheon. A good way to use up leftover chicken and rice. If leftover chicken and rice are not available, boneless chicken breast and regular or instant rice can be prepared ahead of time."
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2 h 30 m servings 710 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 56.1 g
  • 86%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Mix chicken and lemon juice in a large mixing bowl.
  2. Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
  3. Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.


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super quick and easy. Absolutely delicious! Added 2 canned minced chipotles, halved grape tomatoes, a can of rinsed black beans and some corn. Forgot the bacon...I know, who forgets the bacon???...

we can't eat rice around here but we can have quinoa so that is the only change in ingredients that I made to this really tasty and oh so satisfying recipe. I have discovered it is important to ...

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