A satisfying salad made with tender chicken, smoked almonds, juicy grape tomatoes, sweet corn kernels, curly kale, and onion all toasted together with mayonnaise and BBQ sauce. A great way to use up leftover chicken!

Prep: 20 minutesTotal: 20 minutes
Servings: 4-6 1x


  • 2 cups cooked chicken, diced or shredded
  • ¾ cup loosely packed curly kale, chopped
  • ½ cup halved or quartered grape tomatoes
  • 2 tablespoons fine diced red onion
  • 2 green onion, thinly sliced, white, and light green parts
  • ⅔ cup fresh, frozen, or canned corn (for roasting see notes below)
  • 2 tablespoons chopped smoked almonds or dry-roasted almonds
  • ⅓ cup mayo
  • 2 tablespoons BBQ sauce, more to taste
  • Salt and pepper to taste

Optional for serving: top with green parts of green onion, extra almonds, small cheese cubes or shredded cheese (omit for dairy-free), and quartered or halved grape tomatoes. Serve with a lime wedge and extra bbq sauce if desired. 


  1. In a medium bowl, combine all of the ingredients. Stir to mix well.
  2. Serve chicken salad over a bed of greens, in a lettuce leaf, wrapped in a tortilla, or on top of gluten-free crackers.
  3. Store leftovers in an airtight container in the fridge for up to 4 days.


Optional step: Roast the corn. Set oven to 425℉. Place corn on a baking sheet lined with parchment paper. Toss with 1-2 tsp of oil. Season with salt and pepper. Roast for 10-20 minutes until corn is roasted to your liking, tossing half way through.

Nutrition Information

  • Serving Size: about 1 cup or 1/4 of recipe
  • Calories: 310
  • Fat: 20 g
  • (Sat Fat: 2 g)
  • Sodium: 300 mg
  • Carbohydrate: 10 g
  • (Fiber: 2 g
  • Sugar: 3 g)
  • Protein: 27 g


© The Real Food Dietitians
Recipe By: Stacie Hassing