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BBQ Chicken Slaw

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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1 pint yellow cherry tomatoes, quartered

Kosher salt and freshly ground black pepper 

1 green bell pepper 

2 cups shredded rotisserie chicken 

2 scallions, whites sliced thinly on the bias up to the pale greens, dark green tops reserved for garnish 

1/2 head red cabbage, super finely shredded on a mandoline 

BBQ Vinaigrette, recipe follows

1 cup crispy bacon bits 

BBQ Vinaigrette:

1/4 cup smoky BBQ sauce

1/4 cup olive oil 

3 tablespoons white vinegar

1 tablespoon Dijon mustard 

Kosher salt and freshly ground black pepper 


  1. Toss the cherry tomatoes in a small bowl with salt and pepper to taste. Set aside.
  2. Put the green pepper directly over a gas burner (you can also do this under the broiler). Cook, rotating every 1 to 2 minutes, until the skin begins to char. Transfer to a bowl, cover with plastic and let sit for 10 minutes. Peel off the skin, discard the core and seeds and slice the pepper into thin strips.
  3. In a large bowl, toss together the chicken, scallion whites and cabbage. Add the BBQ Vinaigrette and toss to coat. Season with salt and pepper.
  4. Transfer the slaw to a serving bowl. On top of the slaw, arrange neat little rows of the tomatoes, green pepper strips and bacon bits. Slice the reserved scallion tops and sprinkle over the slaw.

BBQ Vinaigrette:

  1. In a medium bowl, whisk together the BBQ sauce, oil, vinegar and mustard until emulsified. Add salt and pepper to taste.
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