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Smart BBQ Chicken Salad
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Smart BBQ Chicken Salad

Smart BBQ Chicken Salad

with Pickled Onions and Ranch Dressing

Smoky, creamy, tangy, fresh – this salad is a satisfying, feel-good supper with a delicious ranch drizzle as its star!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Quick Prep
Carb Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

280 g

Chicken Thighs

160 g

Sweet Bell Pepper

113 g

Spring Mix

56 g

Red Onion

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

1 unit


(Contains Egg)

Not included in your delivery

2 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories580 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate13 g
Sugar7 g
Dietary Fiber3 g
Protein33 g
Cholesterol233 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Small pot
Medium Bowl
Medium Pot
Measuring Cups
Large Bowl


Roast chicken

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels, then cut each thigh in half. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until cooked through, 16-18 min.**


Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice half the onion (whole onion for 4 ppl). Separate onion slices.

Pickle onions

Add onions, vinegar and 2 tbsp water (dbl for 4 ppl) to a small pot. Season with salt. (TIP: Add sugar to pickling liquid, if desired!)Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool.

Cook egg

Meanwhile, add 4 cups warm water (same for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Using a spoon, lower egg (both eggs for 4 ppl) into the boiling water. Cook for 6 min for a runny yolk or 9 min for a set yolk.** Drain and rinse egg with cold water until cool enough to peel, 30 sec. Peel, then quarter egg. Season with salt and pepper.

Make salad

Add 1 tbsp onion pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and peppers, then toss to combine.

Finish and serve

Thinly slice chicken. Divide salad between plates. Arrange chicken over salad. Top with some pickled onions and eggs. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days!) Drizzle ranch dressing over top.

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