Ingredients
- 2 cups cubed cooked chicken
- 2 tablespoons lemon juice
- 2 cups cold cooked rice
- 1 stalk celery, sliced
- ½ cup sliced pimiento-stuffed olives
- 6 tablespoons crumbled cooked bacon, divided
- 1 cup mayonnaise
- 2 tablespoons barbeque sauce
- ½ teaspoon hickory-flavored liquid smoke
Why This Recipe Is So Popular
This salad offers a perfect blend of smoky BBQ flavors and bright citrus notes. It’s both refreshing and satisfying, making it a great choice for a light lunch or a hearty dinner. The combination of textures keeps every bite interesting and delicious.
Chef's Cooking Tips
- Marinate the chicken for at least 30 minutes to enhance the flavor.
- Use fresh lemon juice for the best zesty kick.
- Grill the chicken on medium heat to keep it juicy and avoid burning.
- Use fresh lemon juice for the best zesty kick.
- Grill the chicken on medium heat to keep it juicy and avoid burning.
Directions
Combin the chicken and lemon juice in a large bowl. In another bowl, mix together the rice, celery, olives, and about a quarter cup of the bacon. Add that mixture to the chicken and give everything a good toss to bring it all together. In a small bowl, whisk the mayonnaise, barbecue sauce, and liquid smoke until smooth. Pour this dressing over the chicken mixture and toss again so everything is nicely coated. Sprinkle the remaining two tablespoons of bacon on top. Cover the bowl with plastic wrap and pop it in the fridge for at least two hours, but it’s even better if you let it chill overnight.
Serving Combinations
Serve this salad chilled or at room temperature for the best taste. It pairs well with crusty bread or tortilla chips. Adding some avocado slices or a sprinkle of nuts can boost the creaminess and crunch.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from getting soggy. Reheat the chicken gently before adding it back to the salad.
