Iron Barley's Barbecue Chicken Salad Recipe

Name: Iron Barley's Barbecue Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon granulated garlic; 1 chicken (3-lb, bone-in weight); ¾ cup barbecue sauce (St. Louis or Kansas City style); 1 medium red onion, cut into 1/2 inch pieces; 2 tablespoons chili powder; 1 tablespoon ground cumin; ¾ cup sour cream; ½ cup mayonnaise; 12 bunch cilantro; 2 loaves French bread, soft, split and cut into 6-inch pieces

Servings: persons

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1 chicken (3-lb, bone-in weight)
¾ cup barbecue sauce (St. Louis or Kansas City style)
1 medium red onion, cut into 1/2 inch pieces
2 tablespoons chili powder
1 tablespoon ground cumin
¾ cup sour cream
½ cup mayonnaise
12 bunch cilantro
2 loaves French bread, soft, split and cut into 6-inch pieces

1
Stir together salt, pepper and granulated garlic.
2
Set aside 1/2 teaspoon.
3
Rub the remainder into the chicken's cavity and on the skin.
4
Grill the chicken until done.
5
Let sit for 10 minutes.
6
When cool enought to handle, pull into small pieces.
7
Discard bones and skin.
8
Preheat the oven to 350 degrees.
9
Mix pulled chicken with the reserved 1/2 teaspoon seasoning blend.
10
Add barbecue sauce and toss to coat.
11
Spread on a rimmed cookie sheet.
12
Bake for 20 minutes.
13
Cool.
14
Toss chicken with chopped onion, chili powder and cumin.
15
Mix sour cream and mayonnaise together.
16
Add half to the chicken and stir.
17
Add the remaining dressing in thirds until the chicken salad holds togethr and is a good consistency.
18
You may not need all of the dressing.
19
Pull leaves from the cilantro, chop coarsely, mix into the chicken salad.
20
Serve between pieces of French bread.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon granulated garlic, 1 chicken (3-lb, bone-in weight), and more.

Yes, Iron Barley's Barbecue Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Iron Barley's Barbecue Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions