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Tangy BBQ Chicken Salad plated on a white plate with a wasa cracker underneath the chicken salad and a blue cloth slightly visible between the plate and the white bowl almost out of the image in the upper left corner
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Tangy BBQ Chicken Salad

Prep Time5 minutes
Total Time5 minutes
Course: Main Course
Cuisine: American
Keyword: barbecue
Servings: 2 serving
Author: Nicole

Ingredients

  • 1 12.5 oz can chicken breast drained
  • 1/4 c ketchup sugar-free
  • 1-2 tbsp Dijon mustard
  • 1/2 tsp mesquite liquid smoke
  • 1/4 tsp blackstrap molasses
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Trim Healthy Mama Super Sweet Blend

Instructions

  • Mix the sauce ingredients in a small bowl (think like a cereal bowl). Add the drained chicken breast, stir well, and enjoy! 

Notes

I put a range of how much Dijon mustard to add because some people won't like it as tangy as my husband and I do. If you don't want super tangy BBQ sauce, use the lesser amount of Dijon mustard. If you love some major tang, then add the full amount. My husband compared the sauce with the full amount of Dijon to a Carolina-style BBQ sauce (tang-wise only, not ingredient-wise).
My husband thinks this BBQ chicken salad would be great on a bed of shredded angel-hair cabbage. Let me know if you try it this way!
If you have the time and motivation, feel free to cook your own chicken breast. I used canned chicken breast for ease and to minimize the actual time preparing the dish (I was hungry!).