BBQ Pulled Chicken Salad with Coleslaw Mix

Name: BBQ Pulled Chicken Salad with Coleslaw Mix
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (420 g) cooked chicken, shredded or pulled, warm or at room temperature, all visible skin and bones removed; ¾ cup (180 ml) BBQ sauce; 3 cups (210 g) coleslaw mix (shredded cabbage and carrot blend); ½ cup (120 ml) mayonnaise; 4 stalks (40 g) green onions (scallions), white and light green parts sliced thin, dark green tops reserved for garnish; to taste kosher salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) fresh lime juice (optional)

From the MyKitchenBank Kitchen

A vibrant, easy chicken salad featuring shredded BBQ chicken tossed with crisp coleslaw mix, creamy mayo dressing, and bright green onions. Perfect for lunch bowls, sandwiches, or served over greens. Ready in 15 minutes.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Have your coleslaw mix ready (store-bought or fresh shredded cabbage and carrot blend)
Use rotisserie chicken or leftover cooked chicken for speed
Chill serving bowls or plates if you prefer a cold salad

1
Combine chicken and BBQ sauce
- In a large mixing bowl, toss the 3 cups (420 g) of shredded cooked chicken with ¾ cup (180 ml) of BBQ sauce, stirring until the chicken is evenly coated.
- Make sure all pieces are thoroughly coated with sauce.
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Ready when: Chicken is evenly coated with BBQ sauce with no dry pieces visible
Tip: Don't shred the chicken too finely—leave some pieces chunky for better texture
2
Mix mayo dressing
- In a small bowl, whisk together ½ cup (120 ml) mayonnaise, 1 tablespoon (15 ml) fresh lime juice (if using), a pinch of salt, and black pepper to taste.
- Whisk until smooth.
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Ready when: Dressing is smooth and creamy with no lumps
Tip: The lime juice brightens the mayo without making it too tangy—omit if you prefer pure creamy flavor
3
Add coleslaw and dress
- Add the 3 cups (210 g) of coleslaw mix and the sliced white and light green parts of the green onions (about 3 tablespoons/30 g) to the bowl with the BBQ chicken.
- Pour the mayo dressing over everything and toss thoroughly until all ingredients are evenly coated and mixed together.
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Ready when: All vegetables and chicken are evenly coated with creamy dressing; no dry spots remain
Tip: Toss gently but thoroughly so the coleslaw softens slightly and absorbs the dressing flavors
4
Season and rest
- Taste the salad and adjust seasoning with additional salt and black pepper as needed.
- Let the salad rest for 5 minutes at room temperature so the flavors meld together.
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Ready when: Flavors are well-balanced and coleslaw has softened slightly
Tip: Taste as you season—BBQ sauce already contains salt, so go easy at first
5
Serve and garnish
- Divide the salad among serving bowls or plates.
- Garnish each portion with a few slices of the reserved dark green onion tops for a fresh color pop and mild onion flavor.
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Tip: Serve immediately for crispest coleslaw, or chill for up to 1 hour before serving if you prefer it cold

Good to know

Tips

For a spicy kick, add ¼ teaspoon cayenne pepper or ½ teaspoon hot sauce to the mayo dressing
Serve over mixed greens for a lighter entrée salad, or pile into soft rolls for sandwiches
This salad works beautifully as a meal-prep bowl component—keep coleslaw and dressing separate until lunchtime for maximum crunch
If the salad seems dry after a few hours, stir in an extra 2 tablespoons of mayo to refresh it

Make ahead

Prepare the BBQ chicken (step 1) and mayo dressing (step 2) up to 1 day ahead and refrigerate separately. Combine with coleslaw and green onions just before serving to keep the slaw crisp.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The salad will become softer and wetter as the coleslaw releases moisture and the dressing redistributes. Do not freeze. To reheat, serve cold straight from the fridge or warm gently in a skillet over medium heat for 2–3 minutes, stirring occasionally.

Substitutions

coleslaw mix (shredded cabbage and carrot blend) → Fresh shredded cabbage and grated carrot (¾ head green cabbage + 1 large carrot). Shred finely and toss with a pinch of salt 10 minutes before combining to remove excess moisture
BBQ sauce → Teriyaki sauce or honey-mustard sauce. Adjust the amount to taste—start with ½ cup and add more if you want a stronger flavor
mayonnaise → Greek yogurt or sour cream (or a 1:1 mix). Reduces richness; add an extra squeeze of lime juice to brighten the flavor
cooked chicken, shredded or pulled → Turkey breast, pulled pork, or canned tuna. Use the same weight; pulled pork will give a smokier flavor, tuna a brighter, lighter taste