Crispy Shredded Chicken Barbecue Salad

Name: Crispy Shredded Chicken Barbecue Salad
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Française
Ingredients: 500 g cooked shredded chicken breast; 4 carrots, grated; 1 head of lettuce, finely sliced into strips; 1 bag of potato sticks (shoestring crisps); 1 small onion, grated; 200 g mayonnaise; Salt, lemon juice, white vinegar and olive oil to taste; 2 packets of salad seasoning

By Marie Lefebvre · Updated October 27, 2026

A crowd-pleasing salad that shines alongside any barbecue spread. Tender shredded chicken meets crunchy potato sticks and fresh vegetables, all brought together with a creamy mayonnaise dressing. Prepare it ahead of time so the flavours meld beautifully before the party begins.

Prep⏱️ 40 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

500 g cooked shredded chicken breast
4 carrots, grated
1 head of lettuce, finely sliced into strips
1 bag of potato sticks (shoestring crisps)
1 small onion, grated
200 g mayonnaise
Salt, lemon juice, white vinegar and olive oil to taste
2 packets of salad seasoning

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
In a large bowl, combine the shredded chicken, grated carrots, grated onion and sliced lettuce strips.
2
Season with salt, lemon juice, white vinegar, olive oil and the seasoning packets. Toss well to coat all ingredients evenly.
3
Fold in the mayonnaise gently until the salad is creamy and well bound.
4
Refrigerate for at least 20 minutes to allow the flavours to develop.
5
Just before serving, stir in the potato sticks to keep them crunchy. Serve cold alongside small pastry shells or grilled toast.

💡 Chef's Tip

Add the potato sticks at the very last moment to preserve their crunch. The salad base can be made the night before and kept refrigerated, covered with cling film.