BBQ Chicken Salad with Sweet Potato Fries

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BBQ Chicken Salad with Sweet Potato Fries - get the recipe at barefeetinthekitchen.com

BBQ Chicken Salad with Sweet Potato Fries has become one of my favorite lunches over the past couple years. This is a cold garden salad tossed with warm and saucy barbecue chicken then topped with crisp hot sweet potato fries and drizzled with ranch dressing. It sounded just crazy enough when I initially imagined it, I had to try it and I am so glad I did!

The first time I made this salad, I was inspired by our dinner of barbecue chicken, sweet potato fries and a tossed salad. I impulsively chopped it all up and tossed it together on my plate. I liked it so much that I made it again for lunch the next day. My oldest son liked this so much, he asked for some of my salad with his lunch the next day as well; and despite their initial doubts, my husband and brother both agree that the combination really works.

I’m telling you to trust me on this salad. Next time you have leftover chicken, pick up a bag of fries, and treat yourself to an amazing lunch in no time at all. This is a go-to favorite for me!

 

BBQ Chicken Salad with Sweet Potato Fries is like no other salad you've ever tasted! - get the recipe at barefeetinthekitchen.com

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BBQ Chicken Salad with Sweet Potato Fries

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Servings: 4 servings

Ingredients 

  • 1 pound sweet potato fries baked according to directions
  • 2 cups cooked chicken diced bite-size
  • 1 cup  sweet and tangy homemade barbecue sauce or your favorite store-bought sauce
  • 1 head romaine lettuce chopped small
  • 1 cup grape tomatoes halved
  • 1 cucumber halved lengthwise and sliced thin
  • 3 mini bell peppers sliced very thin
  • homemade ranch dressing or your favorite store-bought ranch dressing

Instructions

  • Preheat the oven for the fries and bake according to directions, I actually baked mine at higher heat (425 degrees) and for an extra 10-15 minutes to get them good and crispy. While the potatoes are baking, combine the chicken and the barbecue sauce in a small saucepan. Warm over medium low heat, stirring occasionally. When the chicken is hot, remove from the heat and cover with a lid to keep warm.
  • Prep the rest of the salad and layer it onto plates. When the fries are crispy, remove from the oven. Top each plate of salad with a scoop of the saucy chicken and a serving of fries. Drizzle with ranch dressing just before serving. Enjoy!

Notes

I use frozen french fries to make this salad, but you can certainly make your own from scratch. If you decide to make your own fries, be sure to slice them pretty thin, so that the salad isn't overwhelmed with big chunks of potato.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally posted 11-14-13 – recipe notes and photos updated 4-14-15}

ONE YEAR AGO: Cheesy Potato, Egg, and Ham Breakfast Casserole
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    That's how most of my salads are created too… having already impulsively chopped up and tossed together everything on my plate. And this, my friend, is pure genius!!! Love that you have the fries on top… I think I know what our next salad will be 🙂

  2. Monet says

    I love the hot and cold combination here…and I love how this recipe came to be. It sounds a lot like my meals! Thank you for sharing!

  3. Chris says

    we've been using those Alexia fries too, mostly the waffle cut ones. I really like how you combined contrasting textures and temps in this dish. Smart!