Last summer I shared my no mayo chicken salad and to say the least it has been a huge hit! Readers love that recipe and so do I. Well I decided to play around with the recipe a little and see what other yummy chicken salad combination I can come up with.
The first thing that came to mind was barbecue sauce and bacon. I have no idea why. I was just laying in bed, getting ready to fall asleep, and for some reason that is what popped in my head. So I went with it.
I kept the base recipe somewhat the same only reducing the greek yogurt and avocado a bit since I would be adding in barbecue sauce. For the barbecue sauce I used Annies Naturals Organic Barbecue Sauce Original Recipe. Use whatever favorite BBQ sauce brand you like just know the flavor of the recipe is going to depend on the kind you use.
I love the flavors of bacon and barbecue together. In my opinion, they were meant to be used together. The bacon gives it that extra layer of smokiness. If you are not going to eat the chicken salad right away I recommend keeping the bacon on the side and then adding it when you are ready to eat. This way it keeps its crunch. However, if that doesn’t bother you then stir it in.
I finished the recipe off with a tablespoon of lime juice. This gives it a fresh taste and also helps to keep the avocado from browning.
This recipe can be made 1 – 3 days ahead of time. You can also prep the chicken ahead of time then prepare the rest of the recipe when you are ready to eat.
I served this BBQ chicken salad in lettuce wraps but it taste great in a wrap or by itself.
Check out my tuna salad recipe for another no mayo option.
- 2 cups cooked chopped chicken breasts, about 1 pound.
- ¼ cup greek yogurt
- ½ ripe avocado, skinned removed and seeded
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- 1 tablespoon lime juice
- 3 tablespoons barbecue sauce
- ¼ cup chopped red onion
- 3 slices bacon, cooked and crumbled
- In a medium bowl combine greek yogurt, avocado, salt, pepper, granulated garlic, onion powder, lime juice, and barbecue sauce. Mix together until all ingredients are blended and forms a smooth consistency.
- Stir in the red onion, bacon, and chopped chicken.
- Serve in lettuce wraps, regular wraps, or eat with a fork.
The entire recipe can be prepped 1 -2 days ahead of time. Or you can prep the chicken ahead of time and keep in the refrigerator 1-3 days or freeze up to 6 months. When you are ready to eat preparing the rest of the recipe, stir chicken in, and serve.
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