Alabama White BBQ Chicken Salad – Alabama | Grilled Chicken, White BBQ Sauce, Coleslaw, Pickles

I whip up Alabama White BBQ Chicken Salad by grilling tender chicken breasts in a creamy white sauce made from mayo, vinegar, horseradish, and lemon juice, then tossing it with crisp coleslaw and tangy pickles for a true Southern zing. It’s simple, flavorful, and perfect for quick meals or gatherings. Check out the details below for history, ingredients, and tips to make it your own.

History

SAVE IT

Alabama White BBQ Chicken Salad traces its origins to the early 1920s in Decatur, Alabama, where it evolved from the innovative white barbecue sauce created by Robert Gibson at Big Bob Gibson’s Bar-B-Q, reflecting the Southern U.S. cultural emphasis on smoky, tangy flavors distinct from the tomato-based sauces of other regions.

Regional variations might include tweaks like adding local spices or ingredients in neighboring Southern states, signifying adaptations that highlight community tastes and the diversity of American barbecue traditions.

Traditionally, this dish is served at casual gatherings, barbecues, picnics, and family events in the South, symbolizing communal hospitality and regional pride.

Ingredients

SAVE IT

• Boneless, skinless chicken breasts (about 2 pounds): Ah, the heart of the show here, folks – picture these tender cuts just waiting to soak up all that tangy goodness, because who doesn’t love a protein that plays nice with sauces without stealing the spotlight?
• Mayonnaise (1 cup): This creamy base is what makes Alabama white sauce so unique, like that reliable friend who shows up to every party and ties everything together, even if it’s a bit humble about its role in the mix.
• Apple cider vinegar (1/4 cup): A splash of this zingy stuff adds that perfect kick, you might wonder, does it really brighten up the flavor? Oh, it does, in a way that keeps things lively without overwhelming your taste buds.
• Prepared horseradish (2 tablespoons): Now, this little firecracker brings the heat with a playful punch, sort of like that spicy neighbor who spices up the block, but hey, go easy if you’re not in the mood for a surprise.
• Fresh lemon juice (from 1 lemon): Squeeze in this bright burst for a fresh twist, because what salad doesn’t benefit from a citrusy nudge that makes you pause and say, is this making everything pop just right?
• Garlic powder (1 teaspoon): A simple sprinkle of this aromatic wonder, you know, it’s that everyday hero in your spice rack that whispers flavor without needing to shout.
• Salt and black pepper (to taste): These basics are the unsung duo, always there to balance the act – a pinch here, a dash there, because who wants a dish that’s too bland or too bold?
• Romaine lettuce (1 large head, chopped): Crisp and crunchy, this forms the leafy foundation, like the steady base of a good story that holds everything else together, even on a hot summer day.
• Cherry tomatoes (1 pint, halved): These juicy little gems add a sweet pop of color and freshness, making you think, wouldn’t a salad be a bit boring without their cheerful burst?
• Red onion (1 medium, thinly sliced): With its mild bite and vibrant crunch, this one’s like that witty sidekick that keeps things interesting, though you might want to soak the slices if you’re dodging the strong tang.
• Celery stalks (2, diced): For that extra snap and subtle earthiness, it’s the quiet addition that sneaks in and says, hey, let’s add some texture without making a fuss.
• Optional: A handful of fresh herbs like parsley or chives: If you’re feeling fancy, toss these in for a green flourish, because sometimes, you just have to ask yourself, what could a little extra greenery hurt in the grand scheme?

There you have it, a lineup that’s ready to turn your kitchen into a Southern-inspired haven.

With just the right mix of flavors that might make you chuckle at how simple yet clever it all comes together.

Cooking Steps

SAVE IT

Let’s delve into making this Alabama White BBQ Chicken Salad, where the tangy sauce steals the show and turns simple ingredients into something special.

First off, start by preparing that creamy Alabama white sauce, because it’s the heart of the flavor profile.

You’ll need 1 cup of mayonnaise as your base, mixed with 1/4 cup of apple cider vinegar for that zesty tang, 2 tablespoons of prepared horseradish to add a gentle kick that wakes up your taste buds, and the juice from 1 lemon for a fresh brightness that makes everything sing.

Now, for the chicken, grab about 2 pounds of boneless, skinless chicken breasts and give them a good coat in the sauce you’ve just whipped up – think of it as giving them a spa treatment before the main event.

Cook the chicken on a grill or in a skillet over medium heat until it’s fully done, which usually takes around 6-8 minutes per side, ensuring it’s juicy inside and has those nice char marks for extra appeal.

Once cooked, let it rest for a few minutes, then slice it up and toss it back into the sauce for that authentic BBQ vibe, because who wants dry chicken in their salad anyway?

Finally, assemble the salad by starting with a large head of chopped Romaine lettuce as your base, then add in 1 pint of halved cherry tomatoes, 1 medium thinly sliced red onion, and 2 diced celery stalks for that satisfying crunch.

If you’re up for it, sprinkle in a handful of fresh herbs like parsley or chives to elevate the greens.

Mix everything together gently, top with your sauced chicken, and season with 1 teaspoon of garlic powder plus salt and black pepper to taste – it’s that simple step that ties it all together, leaving you with a salad that’s as fun to eat as it’s to make.

Tips and Variations

SAVE IT

If you’re tweaking this Alabama White BBQ Chicken Salad, why not swap in Greek yogurt for some of that mayo to lighten things up without losing that creamy goodness, or ramp up the horseradish just a tad more if you like a spicy surprise that makes your taste buds dance?

For a fun variation, try grilling veggies like bell peppers or zucchini alongside the chicken to add extra crunch and color, turning your salad into a full-blown garden party on a plate.

And here’s a little heads-up—let’s say you’re short on time, go ahead and use pre-cooked rotisserie chicken tossed in the sauce, because who needs extra steps when life’s already busy enough?

Or, if you’re feeling adventurous, mix in some crumbled blue cheese for a tangy twist that might just become your new favorite, though I wouldn’t blame you if it ends up stealing the show from the sauce itself.

Tools