Cheesecake Factory Bbq Chicken Salad

This BBQ Chicken Salad is a perfect mix of smoky, sweet, and crunchy flavors! Tender slow-cooked BBQ chicken, fresh veggies, crispy toppings, and a creamy BBQ ranch dressing make this salad a restaurant-style meal at home. It’s easy to make and full of flavor!

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Ingredients Needed:

Slow Cooker BBQ Chicken:

• 1 teaspoon Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ¼ tsp Lemon & Pepper Seasoning
• ¼ teaspoon Red Chili Flakes optional
• 1 teaspoon Dried Parsley
• 1 tsp Brown Sugar
• ¼ cup Red Onion
• 1 tsp Liquid Smoke
• 1 teaspoon Worcestershire Sauce
• ¼ cup BBQ Sauce
• 1 tablespoon Sriracha
• 1.5 lbs Chicken Breasts or Chicken Thighs

BBQ Chicken Salad Toppings:

• ⅓ cup Cherry Tomatoes
• ⅓ cup Mango
• ⅓ cup Roasted Corn
• ⅓ cup Cucumber
• ⅓ cup Red Onion
• ⅓ cup Queso or Smoked Gouda Cheese
• 1 tbsp Fried Onions
• 1 tbsp Sliced Almonds
• 2 cups Romaine
• 1 cup Spring Mix optional
• ¼ cup Honey Ginger Dressing

BBQ Ranch:

• ¼ cup Ranch
• 2 tablespoon BBQ Sauce

How To Make BBQ Chicken Salad?

1. Season the Chicken: In a small bowl, mix paprika, chili powder, garlic powder, onion powder, lemon & pepper seasoning, red chili flakes, dried parsley, and brown sugar. Rub the seasoning all over the chicken breasts.
2. Slow Cook the Chicken: Place the chicken in the slow cooker, pierce it with a fork, and add Worcestershire sauce, liquid smoke, and red onion. Top with BBQ sauce and Sriracha. Cover and cook on low for 4 hours or high for 2 hours until tender.
3. Shred the Chicken: Once cooked, shred the chicken using two forks. Let it sit in the sauce for extra flavor.
4. Make the BBQ Ranch Dressing: In a small bowl, mix ranch dressing and BBQ sauce until smooth and creamy.
5. Assemble the Salad: Chop the romaine lettuce and prep the veggies. Add the romaine and spring mix to a large bowl. Top with cherry tomatoes, mango, roasted corn, cucumber, red onion, queso or smoked gouda, sliced almonds, and fried onions.
6. Add the Chicken & Dressing: Spoon the shredded BBQ chicken over the salad. Drizzle with honey ginger dressing and BBQ ranch dressing.
7. Serve & Enjoy! This salad is fresh, flavorful, and packed with the perfect crunch.

Recipe Tips:

• Use the Right BBQ Sauce: For deep flavor, a thick, smoky BBQ sauce is best. If it’s too thin, the chicken may turn watery in the slow cooker.
• Don’t Skip Liquid Smoke: This small ingredient makes a big difference! It gives the chicken that smoky, grilled taste even though it’s cooked in a slow cooker.
• Shred the Chicken in the Sauce: After cooking, let the shredded chicken soak in the sauce for 10-15 minutes. This keeps it juicy and full of flavor.
• Roast the Corn for Extra Flavor: If using canned or frozen corn, roast it in a pan for a few minutes before adding it to the salad. This brings out a sweet, charred taste.
• Assemble the Salad Just Before Serving: To keep everything fresh and crisp, add the dressing and toppings right before eating. If making ahead, store ingredients separately.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover BBQ Chicken Salad cool to room temperature. Store the chicken separately in an airtight container in the fridge for up to 4 days. Keep the salad ingredients and dressing in separate containers to keep them fresh.
• Freeze: It’s best to only freeze the BBQ chicken, not the salad. Once cooled, store the shredded chicken in a freezer-safe container and freeze for up to 3 months.
• Reheat: Heat a pan over low heat, add the shredded chicken, and stir occasionally for 3-5 minutes until warm. If needed, add a little BBQ sauce to keep it moist.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 12g
• Saturated Fat: 3.5g
• Cholesterol: 70mg
• Sodium: 650mg
• Potassium: 620mg
• Total Carbohydrate: 28g
• Dietary Fiber: 5g
• Sugars: 12g