This stuffed shells recipe is an easy, crowd-pleasing dinner that everyone absolutely adores (just like this beef lasagna).

I mean, what’s not to love? Pasta shells are filled with cheese & herbs, then topped with sauce and more cheese and baked to bubbly perfection!

You can even prepare these easy stuffed shells in advance and bake at dinnertime. I suggest serving them with a yummy side salad – like burrata salad, and some homemade french bread!

Stuffed Shells: Ingredients & Substitutions

• Pasta Shells. make sure to get “jumbo” shells for this recipe.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Marinara sauce. Use your favorite brand – I love tomato basil sauce.

How to Make Stuffed Shells

This recipe is pretty simple – simply cook the shells, make the filling, fill and bake! As always, we will walk through the process step-by-step, and don’t forget to watch the video.

Begin by preheating the oven and greasing a 9×13” glass baking dish. Set the dish aside.

Cook the shells.

Then, cook the jumbo shells by bringing a large pot of salted water to a boil. Then, cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.

Then, strain the shells in a colander and let cool slightly – but do not rinse.

Make the stuffed shells filling

Making the filling is really easy, simply combine the ingredients in a large bowl. Stir until the mixture is homogenous (uniform throughout).

Assemble the Stuffed Shells

 Once the shells are cooked and the filling is made, it’s time to assemble the stuffed shells! Begin by evenly spreading 1 cup of marinara sauce in the bottom of the prepared baking dish.

Then, fill each each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.

Next, spread the remaining marinara sauce evenly over the shells.

Then, top the stuffed shells with mozzarella and parmesan cheese.

Bake

Next, cover the baking dish with foil and bake in the preheated oven for 20 minutes. Be careful not to let the foil touch the cheese or it will stick.

Then, uncover the dish and bake until the cheese is melted (about 15-20 additional minutes).

Serve

Let cool slightly, garnish with fresh herbs (if desired), then serve warm. Here are some dishes that pair well with these stuffed shells:

• Burrata salad
• Roasted broccoli or oven roasted vegetables
• Homemade french bread or no knead bread
• Roasted Green beans or Brussels sprouts.

Store

Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or oven.

Freeze

I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.

To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy Stuffed Shells Recipe

This stuffed shells recipe is an easy, classic dinner to feed a crowd. Stuffed shells are filled with a ricotta mixture featuring fresh herbs, then they're smothered in marinara sauce and topped with even more cheese. An irresistible meal loved by all!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

1 hour hour

Total Time 1 hour hour

Servings 18 Servings

Calories 162kcal

Author Laura

Equipment

• large pot
• 9×13″ baking dish
• glass batter bowl
• spatula
• measuring spoons
• measuring cups

Ingredients

• 12 oz jumbo shells (about 36 shells)

Filling:

• 30 oz ricotta cheese
• ½ cup grated parmesan
• 3 eggs
• ¼ cup basil leaves finely chopped
• 1 Tablespoon Italian parsley finely chopped
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Sauce

• 24 oz marinara sauce (about 3 cups)

Topping

• 2 cups shredded mozzarella cheese
• ½ cup Parmesan cheese
• parsley & basil to garnish (optional)

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Grease a 9×13” glass baking dish, set aside.

Cook the shells

• Bring a large pot of salted water to a boil.
• Cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.
• Strain in a colander and let cool slightly – do not rinse.

Make the filling:

• Add filling ingredients a large bowl, and stir to combine.

Assemble

• Add 1 cup marinara sauce to the bottom of the prepared baking dish.
• Fill each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.
• Pour the remaining marinara sauce evenly over the shells and spread evenly.
• Top with mozzarella and parmesan cheese.

Bake

• Cover the dish with foil and bake in the preheated oven for 20 minutes.
• Uncover and bake until cheese is melted (about 15-20 additional minutes).
• Let cool slightly, garnish with fresh herbs (if desired), then serve warm.

Video

Notes

Ingredient Substitutions

• Pasta Shells. make sure to get “jumbo” shells for this recipe.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Marinara sauce. Use your favorite brand – I love tomato basil sauce.

Store

Store leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or oven.

Freeze

I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.

To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Nutrition

Serving: 2Shells | Calories: 162kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 530mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 1mg

Try these delicious recipes

Beef Lasagna

Easy Pesto Pasta Recipe

Pasta Primavera Recipe

Balsamic Roasted Vegetables

Panzanella Salad Recipe

Burrata Salad

Meatballs are a staple meal in our home – and we eat some variety, whether it’s classic homemade meatballs, Greek meatballs, or these chicken meatballs – at least once a week for dinner.

This chicken meatball recipe is easy to make with a handful of simple ingredients in less than 30 minutes. You can cook them on the stovetop or bake them in the oven, and they can be served in so many ways!

Chicken Meatballs: Ingredients & Substitutions

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

How to make Chicken Meatballs

We’ll walk through making this chicken meatballs recipe in two ways: 1) on the stovetop and 2) baked in the oven. Don’t forget to watch the video!

Make the chicken meatball mixture:

Begin this recipe by making the meatball mixture. Combine ground chicken, egg, milk and Worcestershire sauce in a large bowl.

Then add the breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture.

Then roll it into balls with your hands.

To cook on the stovetop:

If you prefer to cook the chicken meatballs on the stovetop, being by heating 1-2 tablespoons of olive oil in a nonstick fry pan over medium heat.

Then, add half of the meatballs (12) and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

Remove lid and flip the chicken meatballs. Cook for another 4-5 minutes until they are golden brown and the internal temperature is 160 degrees F.

To bake in the oven

If you’d prefer to make baked chicken meatballs, preheat the oven to 400 degrees F. Then, grease a large baking sheet and set it aside.

Then, put the rolled chicken meatballs on a greased baking sheet evenly spread out.

Next, bake the chicken meatballs in the preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.

Serve

I make these chicken meatballs often when my babies are learning how to eat solid foods. Meat is difficult for them to chew, but meatballs are soft and yummy and easy for little eaters to enjoy!

For adults and people who don’t have trouble chewing meat (haha, this is how my brain works after spending 12 years having 6 kids), here are some delicious serving suggestions:

• Toss the chicken meatballs in homemade basil pesto sauce or this delicious avocado pasta sauce.
• Try serving them dipped in this homemade cheese sauce or tzatziki sauce.
• With your favorite store-bought pasta, or your own homemade whole wheat pasta!
• As an appetizer! 
• Make them into a healthier meatball sub!
• Make any one of our salad recipes or vegetable recipes and serve them on the side.

Store

Store leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chicken Meatballs Recipe

These flavorful chicken meatballs are easy to make either in the oven or on the stovetop, and can be served in many different ways!

Course Appetizer, Main Course

Cuisine American, Italian

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 28 Meatballs

Calories 38kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• baking sheet

Ingredients

• 1 pound ground chicken
• 1 egg whisked
• 2 Tablespoons whole milk
• 1 Tablespoon Worcestershire sauce
• ½ cup breadcrumbs or quick-cooking oats
• ¼ cup parmesan cheese grated
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Make the meatball mixture:
• In a large bowl combine ground chicken, egg, milk, and Worcestershire sauce.
• Add breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.
• Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture, then roll it with your hands.

To cook on the stovetop:

• Add 1-2 TBS olive oil to a nonstick fry pan and turn heat to medium.
• Add half of the chicken meatballs (12) and cover.
• Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
• Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

To bake in the oven:

• Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
• Place the chicken meatballs on a greased baking sheet evenly spread out.
• Bake in preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.
• Serve with pasta sauce, over noodles, etc.

Video

Notes

Ingredient Substitutions & Notes

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

Store

Store any leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Nutrition

Serving: 1meatball | Calories: 38kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 90mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg

Try These recipes!

Healthy Turkey Meatballs

Greek Meatballs

Homemade Meatballs Recipe

Basil Pesto Sauce

If you’re like us in the summertime and rely on your grill and garden to make most of your meals, then you will love this bruschetta chicken recipe!

Chicken breasts are infused with flavor in a delicious marinade then grilled and topped with an easy & delicious homemade bruschetta.

Serve it with some fresh mozzarella and toasty bread for a healthy & delicious main dish your whole family will love.

Bruschetta Chicken: Ingredients & Substitutions

• Chicken Breasts. Chicken thighs or wings also work well.
• Olive Oil. I don’t recommend substitutes, although if I had to avocado oil would be my top choice.
• Balsamic Vinegar. use a high quality balsamic vinegar. It should be thick and naturally sweet and pour like molasses (not watery at all).
• Minced Garlic. freshly minced or jarred are both great choices.
• Tomatoes. use your favorite variety: Roma, vine-ripened, heirloom, etc.
• Fresh Basil. there are no substitutes for fresh basil! do not leave it out!

How to Make Bruschetta Chicken

Marinate the chicken

In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt and pepper.

Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

Pour the marinade over the chicken turn to coat the chicken.

Marinate in the refrigerator for 1-6 hours.

Make the Bruschetta topping

While the chicken is marinating, make the bruschetta.

Finely chop the basil and dice the tomatoes.

In a medium bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.

Add the diced tomatoes and basil and stir to combine.

Season with salt and pepper to taste.

Set aside at room temperature.

Make the toasted bread (optional for serving)

You do not have to serve the bruschetta chicken with bread – however we love to add it as a fun side or way to eat the chicken.

Slice one baguette or loaf of french bread into individual-sized servings.

Spread the bread evenly on a large baking sheet and brush the surface of each piece with olive oil.

Bake in the preheated oven for about 8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.

Grill the bruschetta chicken

Remove the chicken breasts from the marinade and shake off excess marinade. Lightly sprinkle one side with salt and pepper.

Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Assemble

Place the cooked chicken breasts on a serving plate.

Top with prepared bruschetta.

Add parmesan cheese or mozzarella if desired.

Serve

Serve warm with toasted french bread and a side burrata salad. This also pairs well with pesto pasta, lemon pasta salad and a yummy summer fruit salad.

Store

Store leftover bruschetta chicken in an airtight container in the refrigerator for up to 5 days. I do like to store the grilled chicken and bruschetta topping separately, then warm the chicken and add the bruschetta when I’m ready to enjoy the leftovers.

I don’t recommend freezing this recipe because freezing changes the texture of the tomatoes.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Bruschetta Chicken Recipe

This grilled bruschetta chicken recipe is a healthy, fresh main dish perfect for summertime. Marinated chicken is topped with homemade bruschetta and fresh mozzarella or parmesan cheese.

Course Main Course

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Lactose

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 Servings

Calories 316kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula

Ingredients

• 2 lbs chicken breasts sliced thin (4 pieces)
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon Italian seasoning
• 1 Tablespoon minced garlic
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• Extra Salt and Pepper for sprinkling

Bruschetta topping

• 1 pound tomatoes (about 3 medium tomatoes)
• ¼ cup fresh basil minced
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 1 teaspoon minced garlic
• ¼ to ½ teaspoon fine sea salt to taste
• freshly ground black pepper or to taste

Fresh mozzarella or parmesan cheese for serving (optional)

Toasted French bread for serving (Optional)

US Customary – Metric

Instructions

Marinate chicken

• Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
• In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt and pepper.
• Pour the marinade over the chicken turn to coat the chicken.
• Marinate in the refrigerator for 1-6 hours.

Make the Bruschetta

• While the chicken is marinating, make the bruschetta.
• Finely chop the basil and dice the tomatoes.
• In a medium-sized bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.
• Add the diced tomatoes and basil and stir to combine.
• Season with salt and pepper to taste.
• Set aside at room temperature.

Grill

• Remove the chicken breasts from the marinade and shake off excess marinade. Lightly sprinkle one side with salt and pepper.
• Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Assemble

• Place the cooked chicken breasts on a serving plate.
• Top with prepared bruschetta.
• Add parmesan cheese or mozzarella if desired.
• Serve warm with toasted bread.

Video

Notes

To Make Toasted bread (Optional)

1. Preheat oven to 400 degrees F.
2. Slice one baguette or loaf of french bread into individual-sized servings. 
3. Then, spread the bread slices evenly on a large baking sheet and brush the surface of each piece with olive oil.
4. Bake in the preheated oven for about 5-8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.

To bake the chicken (instead of grill)

After marinating, arrange the chicken breasts in a single layer in a 9×13″ baking dish. Bake at 400 degrees F. for 15-25 minutes, until the chicken reaches an internal temperature of 160 degrees F. Baking time depends on the thickness of your chicken breasts. Top with bruschetta after baking.

Ingredient Substitutions

• Chicken Breasts. Chicken thighs or wings also work well.
• Olive Oil. I don’t recommend substitutes, although if I had to avocado oil would be my top choice.
• Balsamic Vinegar. use a high quality balsamic vinegar. It should be thick and naturally sweet and pour like molasses (not watery at all).
• Minced Garlic. freshly minced or jarred are both great choices.
• Tomatoes. use your favorite variety: Roma, vine-ripened, heirloom, etc.
• Fresh Basil. there are no substitutes for fresh basil! do not leave it out!

Store

Store in an airtight container in the refrigerator for up to 5 days. I do like to store the grilled chicken and bruschetta topping separately, then warm the chicken and add the bruschetta when I’m ready to enjoy the leftovers.

I don’t recommend freezing this recipe because freezing changes the texture of the tomatoes.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 6g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 561mg | Potassium: 1124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1093IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 1mg

Try these recipes

Pesto Tortellini Recipe

Easy Tomato Bruschetta Recipe

Basil Pesto Sauce

Pasta Primavera Recipe

I got my very first job when I was 14 working at a local pizza restaurant in the suburbs of Chicago. As a result, I am incredibly passionate about good pizza, and BBQ chicken pizza is my all-time favorite variety.

However, ordering BBQ chicken pizza from the shops here in Utah is incredibly disappointing and doesn’t compare at all to what I’m used to in Chicago.

So, I perfected this BBQ chicken pizza recipe (using my homemade pizza dough and homemade pizza sauce). It’s loaded with delicious toppings, BBQ sauce and a combination of mozzarella and cheddar cheeses.

BBQ Chicken Pizza: Ingredients & Substitutions

• Pizza dough. I suggest this homemade pizza dough, but store-bought works well too.
• Pizza Sauce. this is the best homemade pizza sauce! You can use store-bought, if desired.
• BBQ Sauce. Use your favorite sauce. I love this organic BBQ sauce.
• BBQ Chicken. Use either grilled BBQ chicken or shredded crockpot BBQ chicken.
• Red Onion. green onion, white onion and yellow onion all work well.
• Mozzarella/Cheddar cheese. The combination of mozzarella and sharp cheddar makes this pizza extra delicious. Feel free to use only mozzarella if you prefer.
• Optional: sometimes I add finely diced pineapple to the pizza!

How to Make BBQ Chicken Pizza

We have perfected our pizza-making methods, so I will share them with you in this post! Watch the video for further information.

Begin by putting a pizza stone in the oven and preheat the oven to 500 degrees.

Then, roll out the pizza dough into a 14” circle on a piece of parchment paper (for easy transfer to the pizza stone).

Then, spread the pizza sauce evenly over the dough.

Next, spread the barbecue sauce evenly over the pizza sauce.

Then, sprinkle 1 ¾ cups of mozzarella cheese and ¾ cups cheddar cheese over the sauce.

Evenly distribute the chicken, diced onion, and cilantro on top of the cheese.

Then add the remaining ¼ cup cheddar and ¼ cup mozzarella cheese on top of the toppings (this helps hold the pizza together).

Next, use a pizza peel to transfer barbecue chicken pizza on the parchment paper onto the baking stone in the oven.

Bake the bbq chicken pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted.

Use the pizza peel to remove the pizza from the oven and transfer it to a wire cooling rack to cool for 5-10 minutes before serving.

Serve

Cut the pizza into 8 to 16 pieces and serve warm. I love dipping bbq chicken pizza in ranch dressing (so good).

I suggest serving this pizza with a salad like burrata salad or kale salad!

Store/Freeze

Let the barbecue chicken pizza cool completely before storing in a single layer in an airtight container. It will last up to 1 week in the refrigerator. You can also freeze it for up to 1 month.

Reheat in the microwave or in the oven set to warm.

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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BBQ Chicken Pizza Recipe

This is the best BBQ chicken pizza recipe! Pizza sauce and BBQ sauce are slathered onto homemade pizza dough, then topped with mozzarella and cheddar cheeses, BBQ chicken, red onion and cilantro.

Course dinner, Main Course

Cuisine American, Italian

Diet Low Salt

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

cooling 5 minutes minutes

Total Time 35 minutes minutes

Servings 16 Servings

Calories 91kcal

Author Laura

Cost $8

Equipment

• measuring cups
• measuring spoons
• spatula
• pizza stone
• Pizza Peel
• Pizza scissors
• 14″ Pizza Pan

Ingredients

• Pizza Dough
• ¾ cup Pizza Sauce
• ¼ cup BBQ sauce
• ¾ cup BBQ chicken
• ½ cup red onoin finely diced
• 1 TBS chopped fresh cilantro
• 2 cup mozzarella cheese
• 1 cup cheddar cheese

Instructions

• Put a pizza stone in the oven and preheat the oven to 500 degrees.
• Roll out the pizza dough to a 14” circle on a piece of parchment paper (for easy transfer to the pizza stone).
• Spread pizza sauce, then barbecue sauce evenly over the dough.
• Sprinkle 1 ¾ cups of mozzarella cheese and ¾ cups cheddar cheese over the sauce.
• Evenly distribute the chicken and diced onion, and cilantro (if desired) on top of the cheese.
• Add the remaining ¼ cup cheddar and ¼ cup mozzarella cheese on top of the topping.
• Use a pizza peel to transfer the pizza on the parchment paper onto the baking stone in the oven.
• Bake the pizza in the preheated oven for 14-16 minutes, or until the crust is golden brown and the cheese is melted.
• Use the pizza peel to remove the pizza from the oven and transfer it to a wire cooling rack to cool for 5-10 minutes before serving.
• Cut into pieces and serve warm.

Video

Notes

Ingredient Substitutions

• Pizza dough. I suggest this homemade pizza dough, but store-bought works well too.
• Pizza Sauce. this is the best homemade pizza sauce! You can use store-bought, if desired.
• BBQ Sauce. Use your favorite sauce. I love this organic BBQ sauce.
• BBQ Chicken. Use either grilled BBQ chicken or shredded crockpot BBQ chicken.
• Red Onion. green onion, white onion and yellow onion all work well.
• Mozzarella/Cheddar cheese. The combination of mozzarella and sharp cheddar makes this pizza extra delicious. Feel free to use only mozzarella if you prefer.
• Optional: sometimes I add finely diced pineapple to the pizza!

Store/Freeze

Let the pizza cool completely before storing in a single layer in an airtight container. It will last up to 1 week in the refrigerator. You can also freeze it for up to 1 month.

Reheat in the microwave or in the oven set to warm.

Nutrition

Serving: 1piece | Calories: 91kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 243mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 0.2mg

Related REcipes

BBQ Chicken Marinade

Easy Homemade Pizza Dough Recipe

Easy Homemade Pizza Sauce Recipe (5- Minutes)

Crockpot BBQ Chicken

This BBQ chicken salad is one of my all-time favorite dinner recipes. It’s my choice when I’m craving a hearty, savory dinner that’s still healthy and satisfying.

Made with fresh cornbread croutons and homemade ranch dressing, this bbq chicken salad is my version of comfort food!

In this recipe, BBQ chicken (either grilled BBQ chicken or crockpot bbq chicken), is served on top of a bed of greens loaded with toasted corn, green onions, cilantro, croutons, avocado and more.

Toss it with this homemade ranch dressing or this avocado dressing for an irresistible salad you’ll make on repeat.

BBQ Chicken Salad: Ingredients & Substitutions

• Barbecue chicken. I suggest using either this crockpot BBQ chicken or this grilled BBQ chicken recipe!
• Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
• Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
• Green onions. Red onions are a great substitute.
• Croutons. I suggest making these homemade croutons, or my absolute favorite choice with this salad are these cornbread croutons.
• Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
• Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing, homemade

How to Make BBQ Chicken Salad

Let’s walk through how to make the best barbecue chicken salad! I have seriously perfected this salad over the years because it’s my favorite! So I promise if you follow the recipe you will love it! Don’t forget to watch the video.

Prepare the BBQ chicken

Make the BBQ chicken – use this grilled BBQ chicken recipe (note, the chicken needs to marinate) or this Crockpot BBQ Chicken recipe.

Toast the Corn

The toasted corn is key to making a delicious BBQ chicken salad that stands out from the rest. Begin by cooking the corn with 1 Tablespoon of butter over medium-high heat until lightly browned.

Once browned, sprinkle with sea salt. Then set it aside to use on the salad.

Assemble the BBQ Chicken Salad:

Once the chicken and corn are ready, it’s time to assemble the salad.

Combine the lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 tablespoon of each ingredient to use to garnish the top, toss to combine.

Then toss the salad with your dressing of choice. Mine is always ranch dressing, however this avocado dressing tastes amazing on this salad.

Finally, top the bbq chicken salad with the remaining ingredients and sliced or shredded BBQ chicken and serve!

Or make individual servings

I like to serve this barbecue chicken salad in individual portions so guests can make it their own.

To do this, combine all the salad ingredients in a large serving bowl besides the dressing and BBQ chicken.

Then let guests/family members build and dress their BBQ chicken salads individually. I prefer this because undressed salad keeps better and longer than dressed, so we can enjoy leftovers for a day or two after we make it!

Serve

What I love about this recipe is that it’s an entire meal all on its own. So I suggest serving it as a main dish (especially if you make homemade croutons or cornbread croutons).

You can serve it with other sides like homemade pretzel bread or no knead bread. I like to make a large bowl of this summer fruit salad to serve on the side as well!

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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BBQ Chicken Salad Recipe

This BBQ chicken salad is better than any restaurant! Flavorful BBQ chicken, carrots, toasted corn, avocado, green onions, croutons and more combine to make the best barbecue chicken salad ever!

Course Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 Servings

Calories 238kcal

Author Laura

Equipment

• measuring spoons
• measuring cups

Ingredients

• 2 lbs BBQ Chicken* (cooked)
• 5 oz spring mix or romaine lettuce
• 1 large carrot shredded
• 4 green onions sliced thin
• 1 cucumber peeled and diced
• ¼ cup cilantro
• 1 avocado diced
• 1 cup croutons

Toasted Corn

• 1 ½ cups corn frozen or fresh cut off the cob.
• 1 TBS salted butter
• ¼ tsp sea salt

Ranch Dressing (or your preferred dressing)

Instructions

Prepare the BBQ chicken

• Make the BBQ chicken – use this grilled BBQ chicken recipe (note, the chicken needs to marinade) or this Crockpot BBQ Chicken recipe (https://joyfoodsunshine.com/crockpot-bbq-chicken/) .

Toast the corn

• Cook corn with 1 TBS butter over medium-high heat until lightly browned.
• Once browned, sprinkle with sea salt.
• Set aside to use on the salad.

Assemble the salad:

• Combine lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 TBS of each ingredient to use to garnish the top, toss to combine.
• Toss the dressing of your choice like avocado dressing or ranch dressing.
• Top with remaining ingredients and sliced or shredded BBQ chicken.**

Video

Notes

*Use either this crockpot BBQ chicken or this grilled BBQ chicken recipe!

Serving

**You can serve this as one large salad, or in individual portions (my preference) and let your guests dress their own salad.

Ingredient Substitutions 

• Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
• Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
• Green onions. Red onions are a great substitute.
• Croutons. I suggest making these homemade croutons, or my absolute favorite choice with this salad are these cornbread croutons.
• Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
• Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.

Nutrition

Serving: 1.5cups | Calories: 238kcal | Carbohydrates: 14g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 255mg | Potassium: 735mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1786IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg

Try These Recipes!

Crockpot BBQ Chicken

BBQ Chicken Pizza

BBQ Chicken Marinade

Ranch Dressing Mix (Ranch Seasoning)

Barbecue chicken is my favorite grilling main dish. Served with a side of coleslaw, potato salad and juicy watermelon it’s the perfect summer dinner!

This bbq chicken recipe is easy to make with 8 ingredients. It’s infused with flavor, super moist and delicious served in so many ways – especially as the main ingredient in this BBQ chicken salad or as a topping on BBQ chicken pizza – Yum!

BBQ Chicken Marinade: Ingredients & Substitutions

• BBQ Sauce. Choose your favorite variety. I prefer this organic BBQ sauce because of it’s flavor and ingredients list.
• Olive Oil. avocado oil or canola oil are suitable substitutes.
• Dijon mustard. choose your favorite variety such as spicy mustard, yellow mustard or honey mustard.
• Light Brown sugar. dark brown sugar, coconut sugar, maple syrup or honey are good substitutes.
• Smoked paprika. I adore the flavor of smoked paprika – regular paprika works well too.
• Minced garlic. 1 tsp garlic powder can be used in place of 1 Tablespoons minced garlic.

How to Make BBQ Chicken

Let’s walk through how to make barbecue chicken step-by-step, and don’t forget to watch the video!

Marinate the Chicken

Begin by marinating the chicken breasts. Put them into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

Then, in a medium bowl, whisk together marinade ingredients – reserve ¼ cup of the marinade for brushing onto the chicken while grilling.

Next, pour the remaining marinade over the chicken and turn to coat the chicken.

Then, marinate the BBQ chicken in the refrigerator for up to 6 hours, or at room temperature for up to 1 hour. 

Grill the BBQ Chicken

Once the chicken is thoroughly marinated, remove the breasts from the marinade and sprinkle them with salt and pepper.

Then, grill the barbecue chicken over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Important note: grilling time with vary depending on the thickness of your chicken breasts. Thinner breasts cook faster.

Brush the chicken with the remaining marinade during grilling.

Serve

Let the chicken rest for about 5 minutes on a serving plate before cutting and serving. Serve it with your favorite BBQ sides! Here are some of mine:

• Italian Pasta Salad
• Lemon Summer Pasta Salad
• The best coleslaw recipe
• Summer Fruit Salad
• Feta Watermelon Salad
• Homemade Mac and Cheese or Baked Mac and Cheese
• Homemade Sweet Potato Fries

My two favorite ways to enjoy BBQ chicken are in this Barbecue Chicken Salad Recipe or on BBQ chicken pizza!

Store/Freeze

Store leftover barbecue chicken in an airtight container in the refrigerator for up to 5 days. Or in the freezer for up to 1 month.

Cover and reheat in the microwave or in the oven set to warm until heated through.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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BBQ Chicken Marinade Recipe

This 7-ingredient BBQ chicken marinade is easy to make & results in moist, flavorful barbecue chicken every single time!

Course dinner, lunch, Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 Servings

Calories 171kcal

Author Laura

Equipment

• glass storage container with lid
• glass batter bowl
• measuring spoons
• measuring cups
• whisk
• silicone pastry brush

Ingredients

• 2 pounds chicken breasts boneless, skinless
• salt & pepper

BBQ Marinade:

• 1 cup barbecue sauce
• 2 TBS olive oil
• 1 TBS Dijon mustard
• 1 TBS light brown sugar
• ½ tsp smoked paprika
• ½ tsp onion powder
• 1 TBS minced garlic

US Customary – Metric

Instructions

Marinate chicken

• Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
• In a medium bowl, whisk together marinade ingredients – reserve ¼ cup of the marinade for brushing onto the chicken while grilling.
• Pour the remaining marinade over the chicken and turn to coat the chicken.
• Marinate in the refrigerator for up to 6 hours, or at room temperature for up to 1 hour.

Grill

• Remove the chicken breasts from the marinade and sprinkle them with salt and pepper
• Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F. (NOTE: grilling time with vary depending on the thickness of your chicken breasts).
• Brush with remaining marinade during grilling.
• Cover the chicken and let it rest for 5 minutes on a serving plate before cutting and serving.

Video

Notes

Ingredient Substitutions

• BBQ Sauce. Choose your favorite variety. I prefer this organic BBQ sauce because of it’s flavor and ingredients list.
• Olive Oil. avocado oil or canola oil are suitable substitutes.
• Dijon mustard. choose your favorite variety such as spicy mustard, yellow mustard or honey mustard.
• Light Brown sugar. dark brown sugar, coconut sugar, maple syrup or honey are good substitutes.
• Smoked paprika. I adore the flavor of smoked paprika – regular paprika works well too.
• Minced garlic. 1 tsp garlic powder can be used in place of 1 Tablespoons minced garlic.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days. Or in the freezer for up to 1 month.

Cover and reheat in the microwave or in the oven set to warm until heated through.

Nutrition

Serving: 0.25pound | Calories: 171kcal | Carbohydrates: 2g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 153mg | Potassium: 436mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Delicious Grilling Recipes

Best Hamburger Recipe

Chicken Kebab Recipe & Marinade

Asian Flank Steak Marinade

Greek Chicken Marinade

It’s no secret that Mediterranean cuisine is my absolute favorite. Which is why I make this Greek chicken recipe on repeat all year long!

The greek chicken marinade is easy to whisk together and is loaded with flavorful ingredients like oregano, mustard, lemon juice, paprika and garlic. It infuses the chicken with flavor so every bite is bursting with flavor.

Serve this greek chicken on top of our favorite greek salad, with a side of tzatziki sauce or hummus and homemade pita bread for a meal your entire family will love!

Greek Chicken Recipe: Ingredients & Substitutions

• Chicken breasts. this greek chicken marinade can be used on chicken thighs, or even steak if you’d like!
• Dijon mustard. choose your favorite variety such as yellow, spicy, etc.
• Honey. granulated sugar works well in place of honey.
• Dried oregano. you can replace 1 Tablespoon of dried oregano with 2 Tablespoons of fresh oregano.
• Smoked paprika. Regular paprika works well in this recipe, however I love the smoky flavor of smoked paprika.
• Onion powder. you can substitute 1 Tablespoon finely diced onion for the onion powder.
• Minced garlic. jarred or freshly minced both are great. Or substitute 1 teaspoon garlic powder for the 1 Tablespoon minced garlic.

How to Make Greek Chicken Marinade

Let’s walk through how to make Greek chicken step-by-step, and don’t forget to watch the video.

Marinate chicken

Begin this recipe by making the Greek chicken marinade. Measure the marinade ingredients into a medium bowl.

Then, whisk until the mixture is homogenous (uniform throughout).

Next, place the chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

Pour the marinade over the chicken turn to coat the chicken. Marinate the Greek chicken in the refrigerator for 1- 6 hours.

Cook the chicken

You can cook the chicken either by grilling it or baking it in the oven.

First, remove the chicken breasts from the marinade and shake off excess greek chicken marinade.

Grill

Then, grill the Greek chicken over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Bake

Or, you can bake the chicken in a 9×13″ baking dish at 400 degrees for 14-20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit on an instant read thermometer.

Note: both the grill time and baking time depends entirely on the thickness of your chicken breasts.

Serve

Serve the Greek chicken warm with your favorite mediterranean dishes. Here are some suggestions:

• I always serve it with a this homemade tzatziki sauce and homemade hummus (you can use store-bought but homemade is so much better)!
• Make this Greek Salad, homemade tabbouleh recipe, or Greek Orzo Salad.
• Pair it with homemade pita bread or homemade naan!

Store

Store leftover greek chicken in an airtight container in the refrigerator for up to 5 days.

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch!

Freeze

You can also freeze this greek chicken in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Greek Chicken Marinade Recipe

This Greek chicken recipe is easy to make with simple ingredients. The greek chicken marinade is bold and flavorful with hints of paprika, oregano, lemon, onion and garlic. It can be baked or grilled!

Course lunch, Main Course

Cuisine American, Mediterranean

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 Servings

Calories 138kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• whisk
• medium glass mixing bowl
• glass storage container with lid

Ingredients

• 2 pounds boneless skinless chicken breasts sliced thin
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon dried oregano
• ¼ teaspoon smoked paprika
• ¼ teaspoon onion powder
• 1 Tablespoon minced garlic
• ¼ teaspoon sea salt
• ¼ teaspoon pepper or regular pepper

US Customary – Metric

Instructions

Marinate chicken

• In a medium bowl, whisk together lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper.
• Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
• Pour the marinade over the chicken turn to coat the chicken.
• Marinate in the refrigerator for 1- 6 hours.

Grill

• Remove the chicken breasts from the marinade and shake off excess marinade.
• Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Serve

• Serve warm with tzatziki sauce, homemade pita, naan bread, homemade hummus, a Greek salad, etc.

Video

Notes

Ingredient Substitutions

• Chicken breasts. this greek chicken marinade can be used on chicken thighs, or even steak if you’d like!
• Dijon mustard. choose your favorite variety such as yellow, spicy, etc.
• Honey. granulated sugar works well in place of honey.
• Dried oregano. you can replace 1 Tablespoon of dried oregano with 2 Tablespoons of fresh oregano.
• Smoked paprika. Regular paprika works well in this recipe, however I love the smoky flavor of smoked paprika.
• Onion powder. you can substitute 1 Tablespoon finely diced onion for the onion powder.
• Minced garlic. jarred or freshly minced both are great. Or substitute 1 teaspoon garlic powder for the 1 Tablespoon minced garlic.

Store/freeze

Store leftover greek chicken in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 0.25pounds chicken | Calories: 138kcal | Carbohydrates: 2g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 225mg | Potassium: 441mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

This Asian chicken salad recipe is so much more delicious than even my favorite restaurant. Chicken is infused with a flavorful marinade, then grilled and put atop a bed of lettuce and vibrant vegetables.

Then, everything is tossed in the most delicious homemade peanut dressing, resulting in a salad you’ll want to make on repeat.

Asian Chicken Salad: Ingredients & Substitutions

• Chicken breasts. Chicken thighs are a good substitute for breasts. You can use rotisserie chicken and not marinated, grilled chicken if preferred.
• Mirin. Rice wine vinegar works well in place of Mirin if you don’t have it.
• Honey. Granulated sugar or brown sugar are good substitutes for honey.
• Minced garlic. Both freshly minced and jarred work well.
• Romaine lettuce. Spring mix, iceberg, baby spinach, etc. are all great choices. Pick your favorite.
• Green onions. I love green onions in this recipe, but you can use your favorite – yellow, red, etc.
• Vegetables. I included our favorite veggies to use in this Asian chicken salad. You can substitute your favorites and omit the ones you don’t like.
• Cashews. Peanuts can be used in place of cashews.
• Wonton strips. You can omit these if you prefer not to use them.
• Peanut dressing. Feel free to use your favorite store-bought dressing if you’d prefer not to make your own. You can substitute powdered garlic and ginger with freshly minced garlic and ginger, if desired.

How to Make Asian Chicken Salad

We’ll walk through this Asian chicken salad recipe step-by-step, and don’t forget to watch the video!

Make the dressing

Begin the recipe by making the dressing. Whisk together the dressing ingredients in a small bowl, then add water as needed to thin it out.

Set aside at room temperature or if you make it a day in advance, store it in a glass jar with a lid in the refrigerator.

Marinate the chicken.

The next step in this recipe is to marinated the chicken. Begin my whisking the marinade ingredients together in a small bowl.

Then, put the chicken breasts in a Ziplock bag and pour the marinade into the bag. Marinade in the refrigerator for up to 5 hours, or at room temperature for 1 hour. 

Grill the chicken

After the chicken is marinated, preheat a grill to around 450 degrees F.

Grill the chicken on the first side for 3-4 minutes, flip and grill on the second side until the internal temperature reaches 160 degrees F.

Note: The cook time will depend on the thickness of your chicken.

Then, let the grilled chicken cool slightly before slicing to use on the salad.

Assemble the Asian Chicken Salad

Once the dressing is made and the chicken is grilled, it’s time to assemble the salad. Begin by combining the lettuce, carrots, cilantro, green onion and edamame in a large bowl.

Then, top the salad with cashews, wonton strips and sliced chicken.

Dress the salad

You can serve this Asian chicken salad in two ways:

1. First, you can dress the entire salad and serve it fully dressed.
2. Second, you can assemble the salad, serve individual portions and dress them individually. I prefer this method because undressed salad lasts longer in the refrigerator.

Serve

I serve this Asian chicken salad as an entire meal by itself. However, you can serve it with your favorite Asian recipes like fried rice, cashew chicken stir fry, asian chicken lettuce wraps, stir fry vegetables, etc.

Store

Store leftovers in an airtight container in the refrigerator.  Dressed salad will stay fresh for up to 2 days in the refrigerator (depending on the type of lettuce you use), and undressed salad will last for up to 5 days in the refrigerator.

Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Asian Chicken Salad Recipe

In this Asian chicken salad recipe, colorful veggies, marinated chicken and lettuce are tossed in a delicious homemade dressing. It's bursting with flavor and so much more delicious than any restaurant salad!

Course Appetizer, Main Course, Salad

Cuisine American, asian

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 Servings

Calories 332kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• serving bowl
• salad server
• cutting board
• chef's knife

Ingredients

Chicken & Marinade

• 2 lbs chicken breasts cut thin (½”) or into tenders
• ¼ cup soy sauce
• ¼ cup hoisin sauce
• 1 Tablespoon mirin
• 1 Tablespoon honey
• 1 Tablespoon minced garlic

Salad

• 4 cups Romaine lettuce about 2-3 heads depending on size
• 1 large carrot shredded
• ½ cup cilantro chopped
• ½ cup green onions
• 1 cup edamame
• ½ cup cashews chopped
• ½ cup wonton strips

Dressing:

• ¼ cup peanut butter
• 1 Tablespoon sesame oil
• 2 Tablespoons soy sauce
• 2 Tablespoons hoisin sauce
• 1 Tablespoon rice vinegar
• 1 Tablespoon honey
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1-2 Tablespoons water if desired to thin out.

Optional additions:

• 8 oz Mandarin oranges drained
• ½ cup red cabbage shredded
• 1 red bell pepper sliced thin

US Customary – Metric

Instructions

Make the dressing

• In a small bowl, whisk together the dressing ingredients. Add water as needed to thin it out. Set aside at room temperature or if you make it a day in advance, store it in a glass jar with a lid in the refrigerator.

Marinate the chicken.

• In a small bowl, whisk together the marinade ingredients. Put the chicken in a Ziplock bag and pour the marinade into the bag. Marinade in the refrigerator for up to 5 hours, or at room temperature for 1 hour.

Grill the chicken

• After the chicken is marinated, preheat a grill to around 450 degrees F. Grill the chicken on the first side for 3-4 minutes, flip and grill on the second side until the internal temperature reaches 160 degrees F. The cook time will depend on the thickness of your chicken. Let cool slightly before slicing to use on the salad.

Make the salad

• Combine the lettuce, carrots, cilantro, green onion and edamame in a large bowl.
• Top with cashews, wonton strips and sliced chicken.
• You can dress the entire salad, or serve the dressing on the side and dress individual portions. I always prefer the latter because undressed salad can be refrigerated and enjoyed for a few days, whereas dressed salad gets soggy.

Video

Notes

Ingredient Substitutions

• Chicken breasts. Chicken thighs are a good substitute for breasts. You can use rotisserie chicken and not marinated, grilled chicken if preferred.
• Mirin. Rice wine vinegar works well in place of Mirin if you don’t have it.
• Honey. Granulated sugar or brown sugar are good substitutes for honey.
• Minced garlic. Both freshly minced and jarred work well.
• Romaine lettuce. Spring mix, iceberg, baby spinach, etc. are all great choices. Pick your favorite.
• Green onions. I love green onions in this recipe, but you can use your favorite – yellow, red, etc.
• Vegetables. I included our favorite veggies to use in this Asian chicken salad. You can substitute your favorites and omit the ones you don’t like.
• Cashews. Peanuts can be used in place of cashews.
• Wonton strips. You can omit these if you prefer not to use them.
• Peanut dressing. Feel free to use your favorite store-bought dressing if you’d prefer not to make your own. You can substitute powdered garlic and ginger with freshly minced garlic and ginger, if desired.

Store

Store leftovers in an airtight container in the refrigerator.  Dressed salad will stay fresh for up to 2 days in the refrigerator (depending on the type of lettuce you use), and undressed salad will last for up to 5 days in the refrigerator.

Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

Serving: 1cup (0.25 lbs chicken) | Calories: 332kcal | Carbohydrates: 22g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1055mg | Potassium: 803mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4013IU | Vitamin C: 27mg | Calcium: 57mg | Iron: 3mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

This cranberry chicken salad has been a go-to recipe for me for over a decade.

When I worked outside of the home, I would often make it on Sunday to pack for my lunches for the week.

When I need to make a special recipe for a lunch or brunch gathering, this pecan cranberry chicken salad is always my first choice.

This recipe is a combination of so many flavors and textures that blend together perfectly for the most delicious chicken salad ever.

Tender chicken, crunchy veggies, tart but sweet dried cranberries and nutty pecans are tossed in a richly spiced homemade dressing. We love to serve it in croissants, wraps or over a bed of lettuce.

Cranberry Chicken Salad: Ingredients & Substitutions

• Cooked Chicken.  I often used leftover rotisserie chicken to make this recipe. However, I provide directions on how to cook shredded chicken in the recipe card in case you want to make this and don’t have access to a rotisserie chicken.
• Mayonnaise. I suggest using a high-quality mayonnaise for the best flavor (such as Sir Kensington’s or Chosen Foods). 
• Turmeric/paprika. these spices give the salad it’s orange hue. I don’t recommend substitutions here!
• Celery. Be sure to finely dice the celery for the best overall texture. 
• Green Onion. Red, yellow, sweet, etc. onions all taste great, but green are my favorite.
• Green pepper.  The bell pepper is optional, but recommended. You can also use red, yellow or orange bell peppers in place of green if desired. 
• Dried cranberries. I suggest using an organic variety.
• Pecans. you can use walnuts if you prefer.

How to make Cranberry Chicken Salad

If you already have cooked chicken, this recipe only takes 15 minutes to make (chopping the veggies is the most time-consuming part)! Don’t forget to watch the video for helpful instructions as well.

Begin this recipe by making the dressing. In a medium bowl, whisk together the mayonnaise, paprika, garlic powder, sea salt, onion powder, pepper and turmeric.

Then, in a large bowl, combine cooked chicken, celery, green onions, and green pepper and stir to combine.

Then add the mayonnaise mixture and stir until evenly distributed.

Next, stir in the cranberries and pecans.

Chill

Once the salad is ready, cover it and chill in the refrigerator for at least 2 hours, or until chilled all the way through. This is important so the flavor blend together.

Serve

Serve this cranberry chicken salad recipe chilled as sandwiches (using croissants), over a bed of greens, or with crackers for dipping. It is the perfect dish to bring to a picnic. I suggest serving it with the following recipes: 

• This homemade pasta salad is a great side dish to pair with this easy chicken salad recipe. 
• I love serving it on top of a salad, like this burrata salad or this quinoa salad. 
• Serve it with a side of the best coleslaw ever!
• Make a batch of this homemade honey whole wheat bread to serve it as the best chicken salad sandwiches! Or make Pretzel Bread Rolls or the best homemade burger buns, YUM!

Store

Store this recipe in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this recipe. 

If you love chicken salad, try this classic chicken salad and avocado chicken salad!

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pecan Cranberry Chicken Salad

This pecan cranberry chicken salad recipe is the perfect blend of sweet and savory. Loaded with rich spices, crunchy vegetables, dried cranberries, chopped pecans, and a delicious homemade dressing, so many flavors and textures combine to make an out-of-this-world salad perfect to serve for a special occasion lunch or brunch!

Course Appetizer, lunch, Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 16 Servings

Calories 209kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• mixing bowls

Ingredients

• 4 cups cubed cooked chicken meat
• 1 cup celery finely diced (about 3 ribs of celery)
• 2 green onions sliced
• ½ cup green bell pepper finely diced
• 1 cup mayonnaise
• 1 teaspoon paprika
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp onion powder
• ¼ tsp pepper
• 1/8 tsp turmeric
• ½ cup dried cranberries
• ½ cup chopped pecans

US Customary – Metric

Instructions

• In a medium bowl, combine mayonnaise, paprika, garlic powder, sea salt, onion powder, pepper and turmeric. Stir to combine.
• In a large bowl, combine cooked chicken, celery, green onions, and green pepper and stir to combine.
• Add the mayonnaise mixture and stir until evenly distributed.
• Add the cranberries and pecans and stir to combine.
• Cover and chill in the refrigerator for at least 2 hours, or until chilled all the way through.
• Serve chilled as sandwiches (using croissants), over a bed of greens, etc.

Video

Notes

Ingredient Substitutions

• Cooked Chicken.  I often used leftover rotisserie chicken to make this recipe. However, I provide directions on how to cook shredded chicken in the recipe card in case you want to make this and don’t have access to a rotisserie chicken.
• Mayonnaise. I suggest using a high-quality mayonnaise for the best flavor (such as Sir Kensington’s or Chosen Foods). 
• Turmeric/paprika. these spices give the salad it’s orange hue. I don’t recommend substitutions here!
• Celery. Be sure to finely dice the celery for the best overall texture. 
• Green Onion. Red, yellow, sweet, etc. onions all taste great, but green are my favorite.
• Green pepper.  The bell pepper is optional, but recommended. You can also use red, yellow or orange bell peppers in place of green if desired. 
• Dried cranberries. I suggest using an organic variety.
• Pecans. you can use walnuts if you prefer.

How to cook chicken breasts:

1. Add 2 lbs of raw, boneless skinless chicken breasts to a medium pot and cover them with water. Add a dash of salt and pepper and cover the pot with a lid.
2. Bring mixture to a boil. Boil until the chicken is easily shredded (about 20-30 minutes depending on the thickness of the chicken). Remove from water and shred with two forks. Transfer to an airtight container and chill completely in the refrigerator before using in the recipe.

Store

Store this recipe in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this recipe. 

Nutrition

Serving: 0.5cup | Calories: 209kcal | Carbohydrates: 4g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 204mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

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This chicken tortilla soup is one of our family’s favorite soup recipes (along with this taco soup). It’s healthy and easy to make in 40 minutes on the stovetop!

This chicken tortilla soup is loaded with chicken, veggies, and beans, flavorful with herbs and spices and topped with the best homemade tortilla strips.

It tastes even better than your favorite restaurant and is an irresistible soup recipe you will make on repeat.

Chicken Tortilla Soup: Ingredients & Substitutions

• Chicken Breasts. I suggest thinly sliced boneless, skinless chicken breasts for the best results.
• Onion. Use a sweet, yellow onion or red onion.
• Minced garlic. Fresh or jarred can be used. You can replace 1 tablespoon minced garlic with 1 tsp garlic powder (add with the spices).
• Green Bell Pepper. Any color bell pepper works well.
• Diced tomatoes. fire roasted, with green chilies or just plain diced tomatoes all work well in this taco soup recipe.
• Green Chiles. choose your “heat” preference, we use mild.
• Chicken Broth. Vegetable broth can be used in place of chicken, although I prefer chicken broth.
• Black Beans. Other beans that work well are kidney beans and great northern (white) beans.
• Taco Seasoning. Make your own with this Homemade Taco Seasoning Recipe, or use an organic seasoning to avoid unfavorable ingredients. This is a mild chicken tortilla soup, but you can easily increase the heat/spice by adding chili powder, hot sauce, spicy taco seasoning, jalapeño peppers, etc.
• Frozen Corn. You can substitute fresh corn.

How to Make Chicken Tortilla Soup

This recipe is easy to make on the stovetop. We’ll walk through it together, and don’t forget tow watch the video.

Make the soup

Begin by making the chicken tortilla soup.

Cook olive oil, onion green pepper and garlic over medium-high heat for 3-5 minutes or until onions are translucent.

Then, add the diced tomatoes, chiles, chicken broth, lime juice, taco seasoning, sea salt, pepper, chicken breasts, beans and corn to the pot and stir to combine.

Next, bring the mixture to a boil. Once it’s boiling, lower the heat, cover and simmer until the chicken is easily shredded with a fork (about 25-30 minutes).

Once the chicken is fully cooked, shred it and then return it to the pot.

Then, add the cilantro and cover and simmer for 10-30 minutes (until ready to serve).

Make the tortilla strips

While the soup is cooking (preferably while the chicken is cooking before it needs to be shredded), make the tortilla strips (I have a full post dedicated to making tortilla strips here: homemade tortilla strips)

Begin by preheating the olive oil in a large skillet, then add the tortilla strips and stir to combine

Cook over medium-high heat for 2-5 minutes, stirring often, until crispy. Sprinkle warm strips with salt and set them aside to serve on top of the soup!

Serve

Once the homemade chicken tortilla soup is ready, serve it warm with sour cream, cheese, chopped onion, sliced avocado or homemade guacamole, and homemade tortilla strips. Check out all of our favorite Mexican Recipes.

Store/freeze

Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat on the stovetop or in the microwave.

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Chicken Tortilla Soup Recipe

This chicken tortilla soup recipe is easy to make in 40 minutes on the stovetop. Learn how to make chicken tortilla soup that's even more delicious than your favorite restaurant!

Course Appetizer, Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 10 Servings

Calories 223kcal

Author Laura

Equipment

• large pot
• measuring spoons
• measuring cups

Ingredients

• 1 tablespoon olive oil
• 1 onion finely diced
• 1 tablespoon minced garlic
• 1 green bell pepper finely diced
• 15 oz diced tomatoes
• 4 oz mild green chiles
• 4 cups chicken broth (1 quart)
• 1 tablespoon lime juice
• 1 tablespoon taco seasoning homemade
• ¼ teaspoon pepper
• 2 pounds chicken breasts sliced thin
• 15 oz black beans drained and rinsed
• 1 cup frozen corn
• ½ cup Fresh cilantro finely chopped (plus more for garnish)
• Salt and pepper to taste

Homemade tortilla strips

• 4 corn tortillas (6" round) cut into 1” strips (or two 8-10” flour tortillas)
• 3 tablespoons olive oil
• Pinch of sea salt

US Customary – Metric

Instructions

Make the soup

• Cook olive oil, onion green pepper and garlic for 3-5 minutes or until onions are translucent.
• Add diced tomatoes, chiles, chicken broth, lime juice, taco seasoning, sea salt, pepper, chicken breasts, beans and corn to the pot and stir to combine.
• Bring mixture to a boil. Once boiling, lower the heat, cover and simmer until the chicken is easily shredded with a fork (about 25-30 minutes).
• Shred the chicken then return it to the pot.
• Add the cilantro, cover and simmer for 10-30 minutes (until ready to serve).
• Serve hot with sour cream, cheese, chopped onion, sliced avocado, and homemade tortilla strips.

Make the tortilla strips:

• Preheat olive oil in a large skillet
• Add tortilla strips and stir to combine
• Cook over medium-high heat for 2-5 minutes, stirring often, until crispy.
• Sprinkle warm strips with salt.

Video

Notes

Ingredient Substitutions

• Chicken Breasts. I suggest thinly sliced boneless, skinless chicken breasts for the best results.
• Onion. Use a sweet, yellow onion or red onion.
• Minced garlic. Fresh or jarred can be used. You can replace 1 tablespoon minced garlic with 1 tsp garlic powder (add with the spices).
• Green Bell Pepper. Any color bell pepper works well.
• Diced tomatoes. fire roasted, with green chilies or just plain diced tomatoes all work well in this taco soup recipe.
• Green Chiles. choose your “heat” preference, we use mild.
• Chicken Broth. Vegetable broth can be used in place of chicken, although I prefer chicken broth.
• Black Beans. Other beans that work well are kidney beans and great northern (white) beans.
• Taco Seasoning. Make your own with this Homemade Taco Seasoning Recipe, or use an organic seasoning to avoid unfavorable ingredients. This is a mild chicken tortilla soup, but you can easily increase the heat/spice by adding chili powder, hot sauce, spicy taco seasoning, jalapeño peppers, etc.
• Frozen Corn. You can substitute fresh corn.

Store/freeze

Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1cup | Calories: 223kcal | Carbohydrates: 20g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 206mg | Potassium: 759mg | Fiber: 5g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 22mg | Calcium: 45mg | Iron: 2mg