BBQ Chicken and Potato Salad with Creamy Dijon Sauce
This BBQ chicken and potato salad is hearty enough to serve as a complete dinner. Tender barbecue chicken, seasoned baby potatoes, crisp mixed lettuce, fresh corn and crunchy bean sprouts are layered in a large serving bowl, then finished with slivered almonds and a warm, flavourful cream sauce.The sauce is creamy without overpowering the smoky BBQ chicken. Pour it mainly over the chicken just before serving so the lettuce stays fresh and crisp.
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.
For the best BBQ chicken and potato salad, spoon the creamy Dijon sauce over the warm BBQ chicken right before serving instead of mixing it through the whole salad. The warm chicken helps the sauce melt into the smoky BBQ edges, while the lettuce, fresh corn and bean sprouts stay crisp and fresh. It makes this loaded chicken dinner salad taste rich and satisfying without turning soggy.
In a hurry, use a jarred cream sauce to make this BBQ chicken and potato salad faster. A creamy garlic sauce, roasted garlic Alfredo or mild Parmesan cream sauce works well. Warm it gently, then stir in a little Dijon mustard, garlic powder, onion powder, black pepper and a squeeze of lemon juice to give it a more homemade flavour without changing the creamy look. Spoon it over the BBQ chicken right before serving for an easy, flavourful loaded chicken dinner salad.
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.
Nutrition
Serving: 1servingCalories: 548kcalCarbohydrates: 37gProtein: 39gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 136mgSodium: 1059mgPotassium: 1265mgFiber: 5gSugar: 13gVitamin A: 840IUVitamin C: 30mgCalcium: 101mgIron: 3mg
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