This Cheesecake Factory BBQ Chicken Salad is a bold, smoky-meets-sweet combo of slow-cooked chicken, crisp greens, and crunchy toppings — all tied together with creamy BBQ ranch and honey-ginger dressing. It’s easy to prep, super customizable, and honestly makes salad feel like an actual meal. Great for reset dinners or no-fuss lunches with leftovers.

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Quick Summary

Prep time: 15 mins
Cook time: 2 hrs (slow cooker)
Flavor: sweet, smoky, tangy
Great for: meal prep, big salad energy, midweek resets

Why I Like This Recipe

Wasn’t in the mood to “cook” cook, you know? But I had chicken and a craving for something kinda cold, kinda crunchy. Threw it all in the slow cooker, built a salad around it, and yeah — didn’t expect it to hit this hard. Definitely making again.

Ingredients

Chicken

1.5 lbs chicken breasts or thighs
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
¼ tsp lemon & pepper seasoning
¼ tsp red chili flakes (optional)
1 tsp dried parsley
1 tsp brown sugar
¼ cup red onion, sliced
1 tsp liquid smoke
1 tsp Worcestershire sauce
¼ cup BBQ sauce
1 tbsp sriracha

Salad

2 cups romaine
1 cup spring mix
⅓ cup cherry tomatoes
⅓ cup diced mango
⅓ cup roasted corn
⅓ cup cucumber
⅓ cup red onion
⅓ cup queso fresco or smoked gouda
1 tbsp fried onions
1 tbsp sliced almonds
¼ cup honey ginger dressing

BBQ Ranch Dressing

¼ cup ranch
2 tbsp BBQ sauce

How To Make Bbq Chicken Salad

Season and slow-cook the chicken: Rub spices into the chicken. Add to slow cooker with red onion, sauces, and liquid smoke. Cook on low for 4 hrs or high for 2.
Shred and let it soak: Once cooked, shred the chicken and let it sit in the sauce for another 15 mins.
Mix your BBQ ranch: Stir ranch and BBQ sauce together until smooth.
Prep your salad stuff: Wash, chop, and portion out your veggies and toppings.
Build your bowl: Layer the greens first, then the rest. Add warm shredded chicken on top. Drizzle both dressings right before eating.

Bbq Chicken Salad – Easy Cheesecake Factory Copycat

Tips for Success

Don’t skip the soak — that 15 mins after shredding makes the chicken way better
Mango sounds weird but adds perfect sweetness
Use smoked gouda if you want it a little fancy
If using canned corn, roast it in a dry pan for 5 mins for extra flavor
Keep the greens and chicken separate if meal prepping

Storage and Reheating

Fridge: Store salad, chicken, and dressings separately. Chicken lasts 3–4 days.
Freezer: Freeze the cooked chicken only. Thaw overnight before reheating.
Reheat: Warm the chicken in a pan on low. Add a spoon of BBQ sauce if it looks dry.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Totally. Just toss it in some BBQ sauce and heat gently.
Is this salad spicy?
It has a kick. Tone it down by skipping the sriracha and chili flakes.
What kind of BBQ sauce should I use?
Go with something thick and smoky — sweet or spicy, your call.
Can I make this dairy-free?
Yep. Skip the cheese, swap ranch for a non-dairy version.
How do I make it vegetarian?
Use BBQ tofu or chickpeas instead of chicken. Still solid.

Common Mistakes and How to Dodge Them

Not seasoning the chicken enough: Dry rub matters. Mix well and really rub it in — flavor starts here.
Adding hot chicken straight to lettuce: It wilts the greens fast. Let it cool a bit or layer it on top gently.
Dressing the salad too early: Only drizzle when you’re ready to eat. Soggy salad is no one’s vibe.
Too many toppings without balance: It’s easy to go overboard. Stick to a few crunchy, a few creamy, a few fresh.
Skipping the soak after shredding: Letting chicken sit in the sauce pulls it all together. Don’t rush it.

Nutrition Facts (Per Serving)

Calories: 350 kcal
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 75mg
Sodium: 700mg
Potassium: 480mg
Total Carbohydrate: 22g
Dietary Fiber: 4g
Sugars: 9g
Protein: 28g

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