BBQ Chicken and Potato Salad with Creamy Dijon Dressing
This BBQ chicken and potato salad combines smoky grilled chicken, tender baby potatoes, crisp greens, and crunchy almonds, finished with a creamy Dijon dressing for a fresh, satisfying meal.
This BBQ chicken and potato salad with creamy Dijon dressing brings together smoky grilled chicken, tender baby potatoes, crisp greens, and crunchy almonds. The creamy, tangy Dijon dressing adds just the right amount of flavour without overpowering the fresh ingredients. It’s a hearty, colourful salad that’s perfect for an easy summer dinner or a satisfying lunch any time of year.
Smoky BBQ Chicken and Potato Salad with Fresh Greens
This hearty BBQ chicken and potato salad brings together juicy grilled chicken, tender baby potatoes, fresh lettuce, and delicate sprouts. Sliced almonds add a little crunch, while the creamy Dijon dressing ties everything together with a delicious tangy finish. It’s a complete meal in one colourful bowl.
Why This Grilled Chicken Salad Is So Satisfying
The combination of warm grilled chicken and potatoes with cool, crisp greens makes this salad especially appealing. Those lightly charred edges on the chicken add a lovely smoky flavour, while the Dijon dressing gives the potatoes a little extra richness. Adding the almonds just before serving keeps their crunch.
Perfect for Summer BBQs, Weekend Lunches, and Easy Dinners
This BBQ chicken and potato salad is ideal for backyard barbecues, relaxed weekend lunches, or a lighter family dinner. It’s also a great way to use leftover grilled chicken. Prepare the ingredients ahead, then toss everything with the creamy Dijon dressing just before serving to keep the greens fresh.
Tips and Tricks for the Best BBQ Chicken and Potato Salad
• Get a good sear on the chicken. Grill the chicken until lightly charred on the outside and juicy inside. Those golden grill marks add a delicious smoky flavour. Cook to an internal temperature of 165°F (74°C).
• Choose small baby potatoes. Baby potatoes hold their shape beautifully in this BBQ chicken and potato salad. Cook until fork-tender, then let them cool slightly before cutting so they don’t fall apart.
• Keep the greens fresh and crisp. Wash and thoroughly dry the lettuce and sprouts before assembling. Excess moisture can dilute the creamy Dijon dressing and make the salad soggy.
• Add the Dijon dressing gradually. Start with a little creamy Dijon dressing and toss gently, adding more as needed. You want everything lightly coated without overwhelming the grilled chicken and vegetables.
• Save the almonds for last. Sprinkle sliced almonds over the BBQ chicken salad just before serving. They add a lovely crunch that contrasts with the tender potatoes and juicy chicken.
Real Kitchen Tip: Keep Your BBQ Chicken and Potato Salad Fresh and Flavourful
For the best BBQ chicken and potato salad, let the grilled chicken rest for a few minutes before slicing. This helps keep the meat juicy and prevents the warm juices from wilting your fresh salad greens.
Here’s a little trick: toss the baby potatoes with a spoonful of creamy Dijon dressing while they’re still slightly warm. They’ll absorb more flavour, giving the salad a delicious tangy finish without needing to overdress the greens.
BBQ Chicken and Potato Salad with Creamy Dijon Sauce
Equipment
- Large salad bowl — for building the loaded BBQ chicken and potato salad.
- Cutting board — for slicing the BBQ chicken, potatoes and fresh vegetables.
- Sharp knife — for cutting the chicken into chunks and slicing the cooked baby potatoes.
- Medium pot — for boiling the baby potatoes until fork-tender.
- Colander — for draining the potatoes and rinsing the bean sprouts.
- Grill, grill pan or skillet — for cooking the BBQ chicken and getting those smoky, caramelized edges.
- Tongs — for turning the chicken while it cooks.
- Small saucepan — for warming and seasoning the creamy Dijon sauce.
- Whisk or spoon — for stirring the cream sauce until smooth.
- Measuring cups and spoons — for the BBQ sauce, seasonings, cream and Dijon.
- Salad spinner or clean kitchen towel — for drying the mixed lettuce so the salad stays crisp.
- Serving spoon or salad servers — for tossing and serving the finished BBQ chicken salad.
Ingredients
BBQ Chicken
- 4 chicken breasts boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup BBQ sauce plus additional for brushing
Seasoned Potatoes
- 1½ pounds baby potatoes halved
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 8 cups mixed lettuce washed and dried
- 2 ears fresh corn husks removed and kernels cut from the cobs
- 2 cups bean sprouts rinsed and dried
- ⅓ cup slivered almonds
- 1 cup microgreens optional
- 1 small package enoki mushrooms trimmed and separated, optional
Creamy Dijon BBQ Sauce
- 1 tablespoon butter
- 2 garlic cloves finely minced
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons Parmesan cheese finely grated
- 1 tablespoon Dijon mustard
- 1 tablespoon BBQ sauce
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
- 1 teaspoon fresh lemon juice
Instructions
Cook the potatoes
- Place the baby potatoes in a pot and cover them with cold salted water. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Drain well and let them steam dry for a few minutes. Toss the warm potatoes with olive oil, garlic powder, onion powder, dried parsley, salt and pepper. Set aside to cool slightly.
Prepare the BBQ chicken
- Pat the chicken dry. Rub it with olive oil, garlic powder, smoked paprika, onion powder, salt and pepper.
- Preheat an outdoor grill or grill pan to medium-high heat. Cook the chicken for approximately 5 to 7 minutes per side, depending on thickness. Brush both sides with BBQ sauce during the final few minutes of cooking.
- Continue cooking until the thickest part of the chicken reaches 165°F or 74°C. Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes before cutting it into generous chunks.
Make the creamy sauce
- Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Do not let it boil rapidly.
- Add the Parmesan, Dijon mustard, BBQ sauce, onion powder, garlic powder, smoked paprika, salt and pepper. Cook for 3 to 5 minutes, stirring frequently, until the sauce is smooth and lightly thickened.
- Remove it from the heat and stir in the lemon juice. Taste and adjust the seasoning. The sauce should be creamy, savoury and slightly smoky with just enough tang to balance the richness.
Assemble the salad
- Arrange the mixed lettuce in a large shallow salad bowl. Add the fresh corn, bean sprouts, seasoned potatoes, microgreens and enoki mushrooms, if using.
- Place the BBQ chicken chunks over the salad. Sprinkle the slivered almonds over the chicken and vegetables.
Finish and serve
- Spoon some of the warm cream sauce over the chicken just before serving. Serve the remaining sauce on the side so everyone can add as much as they like.
Notes
- This BBQ chicken and potato salad is best served as a main dish salad because the chicken and potatoes make it filling enough for dinner.
- Let the BBQ chicken rest before cutting it into chunks. This keeps the chicken juicy and helps the creamy sauce sit nicely on top.
- Toss the cooked potatoes with seasoned oil while they are still warm. Warm potatoes absorb more flavour from the garlic powder, onion powder, salt, pepper and herbs.
- Fresh corn adds a sweet crunch, but leftover cooked corn also works well in this loaded BBQ chicken salad.
- Bean sprouts add freshness and texture, but make sure they are well drained so the salad does not become watery.
- Spoon the cream sauce mostly over the BBQ chicken instead of the whole salad. This keeps the lettuce crisp while still giving the salad a rich, savoury finish.
- For an easier shortcut, you can use a jarred cream sauce such as creamy garlic, roasted garlic Alfredo or another mild sauce. Warm it gently and add a little Dijon mustard, garlic powder, onion powder, black pepper or lemon juice to make it taste more homemade.
- Slivered almonds add crunch and make the salad feel more finished. Toast them briefly for extra flavour.
- Assemble the salad close to serving time so the mixed lettuce, bean sprouts and fresh corn stay crisp.
- Store leftovers separately whenever possible. Keep the BBQ chicken, potatoes, lettuce and cream sauce in separate containers for the best texture.