BBQ Chicken Potato Salad

by Sabrina Snyder

Last Update:

4 Comments

4.50 from 2 votes
8 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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BBQ Chicken Potato Salad is a delicious Southwest twist on a classic cookout side dish! Addicting and hearty with a creamy barbecue sauce. 

A classic, Creamy Potato Salad is a must-have for any summer cookout, and my BBQ Chicken Potato Salad is an easy upgrade to the well-loved Side Dish.

Sabrina’s BBQ Chicken Potato Salad Recipe

No matter how much you love classic BBQ dishes, at some point you want a little something different, especially after a whole summer of grilling and cooking the hits. Instead of a completely new dish, this recipe takes a classic deli salad and gives it a zesty, Southwest twist. It has favorite ingredients you find in a backyard cookout like corn, chicken and potatoes and combines it into one delicious dish you can serve as a side or main. Plus you can make this salad up to 3 days ahead so it’s perfect for potlucks, birthday parties, or any summer get-together!

Dinner, then Dessert

BBQ Chicken Potato Salad

BBQ Chicken Potato Salad is a delicious Southwest twist on a classic cookout side dish! Addicting and hearty with a creamy barbecue sauce. 
Yield 8 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Potato Salad in serving bowls
PrintRate

Ingredients
 

  • 2 tablespoons vegetable oil
  • 2 chicken breast halves , skinless, boneless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 red onion , chopped
  • 3 pounds yukon potatoes , washed and cut into 2" cubes
  • 1 cup bbq sauce
  • 1 cup mayonnaise
  • 1 red bell peppers , seeded and diced
  • 1 orange bell peppers , seeded and diced
  • 2 cups corn , drained
  • 3/4 cup minced fresh cilantro
  • 15 ounce can black beans , rinsed and drained
  • 1 jalapeno peppers , seeded and chopped

Instructions

  • Add the vegetable oil to a large pan on medium-high heat and cook the chicken for 5-7 minutes on each side until browned and cooked through.
  • Add the onions and cook until just transparent, about 3-4 minutes.
  • Chop the chicken into bite sized pieces.
  • Fill a large pot with water and potatoes and bring to a boil, then cook for an additional 10-12 minutes until the potatoes are fork tender.
  • Drain and cool 5 minutes.
  • In a large bowl, whisk 1 cup barbecue sauce, mayonnaise, salt, and black pepper.
  • Add chicken and potatoes to the large bowl with the dressing along with the bell peppers, corn, black beans, jalapeños, and cilantro and toss well.
  • Refrigerate until serving.

Nutrition

Calories: 545kcal | Carbohydrates: 65g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 941mg | Potassium: 1253mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1266IU | Vitamin C: 79mg | Calcium: 62mg | Iron: 3mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Combining smoky BBQ chicken with a classic creamy potato salad is pure genius. It has the perfect balance of smoky, tangy, and savory flavors, my family loved it.

    Reply

    1. Isn’t it though? I’m so happy that it was loved all around, Ethan. Thank you so much for the 5 stars.

      Reply

    1. I’m glad you enjoyed it Judith despite it’s appearance. I’m very curious, what color was it?

      Reply