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.

Carb Smart
Calorie Smart
Low CO2

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

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

1 unit

Sweet Bell Pepper

113 g

Baby Spinach

½ unit

Red Onion

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

1 unit(s)


(Contains Egg)

Not included in your delivery

2 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories580 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate14 g
Sugar7 g
Dietary Fiber3 g
Protein34 g
Cholesterol235 mg
Sodium1370 mg
Trans Fat0.2 g
Potassium1050 mg
Calcium125 mg
Iron4.25 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
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 (2 tbsp) oil 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 vinegar, 2 tbsp (4 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.)Microwave in 15 sec increments, stirring between each, until salt dissolves.Add onions, then stir to combine. Set aside to cool.

Cook egg

Meanwhile, add 4 cups warm water (use 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 (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and peppers, then toss to combine.

Finish and serve

Thinly slice chicken. Divide salad between plates. Arrange chicken over salad. Top with 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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