This is a no-cook assembly salad built around grilled chicken breast, roasted red pepper, corn cut from the cob, celery, radish, and red onion, all tossed in a grainy mustard dressing. The honest reason to make it: if you have leftover grilled chicken and a few vegetables from last night, you can have lunch on the table in 15 minutes with almost nothing to wash up afterward.
Before you start
The one thing that actually matters here is temperature. Chicken that is still even slightly warm will steam the vegetables underneath it and make the whole bowl soggy. Let the chicken cool completely โ refrigerator-cold is ideal โ before you slice it. The second thing worth doing is patting the roasted pepper dry with a paper towel before adding it to the bowl. Roasted peppers hold a surprising amount of liquid, and that liquid will pool at the bottom and thin out your dressing before anyone takes a bite.
About the ingredients
- Grainy mustard dressing: The recipe calls for a mustard-based salad dressing. A good grainy Dijon vinaigrette works here because the mustard acts as an emulsifier โ it helps the dressing cling to the chicken and vegetables rather than slide off. A smooth Dijon will also work, but you lose the texture contrast.
- Corn: Fresh corn cut from a raw cob is fine and adds a clean crunch. If you have leftover grilled corn, use that โ the slight char adds a smoky note that plays well with the mustard.
- Radishes: These are easy to skip, but donโt. They add a peppery bite and keep the salad from tasting flat.
- Red onion: Soak the chopped onion in cold water for 5 minutes, then drain. It takes the sharp edge off without losing the flavor.
Leftovers and meal prep
Dress it at the table โ a pre-dressed salad goes limp fast. If you are making this ahead, keep the dressing separate and store the chopped vegetables and chicken together in a sealed container in the refrigerator for up to 2 days. The celery and radish will soften slightly by day two but remain edible. Do not freeze this salad; the vegetables turn watery when thawed. For packed lunches, put the dressing in a small jar and pour it on right before eating.
What can go wrong
- The dressing disappears into the bowl: This happens when the vegetables are wet. Dry everything โ especially the roasted pepper and any rinsed onion โ before combining. A dressing that has nowhere to cling just pools at the bottom.
- The chicken tastes bland: Grilled chicken needs seasoning before it goes into the salad. If yours was cooked plain, toss the sliced pieces with a small pinch of salt and a little of the dressing and let it sit for a few minutes before adding the vegetables.
- The salad is watery by the time it reaches the table: Salt draws moisture out of vegetables over time. If you season the assembled salad too far in advance, you will end up with liquid at the bottom. Season just before serving.
- The red onion overpowers everything: A third of a cup of raw red onion is a lot in a salad this size. If your onion is particularly sharp, use a little less or soak it as noted above. The mustard dressing is assertive enough on its own.
- The salad looks dull: This usually means the parsley was skipped or buried. Scatter it on top at the end rather than mixing it in โ it stays bright green and makes the bowl look finished.
BBQ Grainy Mustard Chicken Salad (15-Minute No-Cook)
Equipment
- Large mixing bowl
- Sharp Chefโs Knife
- Cutting board
- Paper towels
- Small jar or container with lid
Ingredients
- 4 medium grilled BBQ chicken breasts approximately 1ยฝ lb / 680g total, cooled completely and sliced into bite-sized pieces
- 2 stalks celery chopped, approximately 100g
- 1 large roasted red pepper or 2 small, drained if jarred, patted dry, and sliced into thin strips
- 1 ear corn kernels cut from the cob, approximately ยพ cup / 120g kernels
- โ cup red onion finely chopped, 50g
- 2-3 medium radishes finely chopped, approximately 50g
- 1 tablespoon fresh parsley finely chopped, 3g
- ยผ cup grainy mustard dressing 60ml, see notes for homemade version
For the homemade dressing (optional)
- 2 tablespoons grainy mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Ensure the grilled chicken is completely cold (refrigerator-cold is ideal). Slice into bite-sized pieces and place in a large mixing bowl.4 medium grilled BBQ chicken breasts
- Chop the celery and red onion finely. Slice the radishes into thin half-moons. Cut the corn kernels from the cob. Add all vegetables to the bowl with the chicken.2 stalks celery, 1 ear corn, 1/3 cup red onion, 2-3 medium radishes
- Pat the roasted red pepper dry with a paper towel to remove excess liquid, then slice into thin strips. Add to the bowl along with the chopped fresh parsley.1 large roasted red pepper, 1 tablespoon fresh parsley
- If serving immediately, pour the grainy mustard dressing over the salad and toss gently until everything is evenly coated. If serving later, keep the dressing separate and toss just before eating.1/4 cup grainy mustard dressing
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately on a bed of mixed greens or in wraps.1 pinch salt
Notes
Nutrition
FAQ
Can I use rotisserie chicken instead of grilled chicken breast?
Yes, rotisserie chicken works well here. Pull the meat into small pieces rather than slicing it โ the irregular edges hold the dressing better than smooth-cut slices.
Can I use jarred roasted red peppers?
You can. Drain them thoroughly and pat them dry before adding them, or they will water down the dressing significantly. Fresh-roasted peppers have a firmer texture, but jarred ones are a practical substitute.
What mustard dressing should I use if I donโt have a store-bought one?
A quick mix of 2 tablespoons grainy Dijon, 1 tablespoon red wine vinegar, 2 tablespoons olive oil, and a pinch of salt gets you close to the quarter-cup the recipe calls for. Shake it in the jar youโll store it in and you have one less bowl to wash.
Is this salad good for meal prep for the week?
It holds well for 2 days in the refrigerator with the dressing stored separately. Beyond that, the celery loses its crunch and the radishes get soft, so it is best treated as a 2-day prep rather than a full weekโs worth.
Can I use frozen corn instead of fresh?
Yes. Thaw it completely and pat it dry before adding it to the bowl. Frozen corn that still has moisture on it will dilute the dressing and make the salad watery.
How do I keep this salad from getting soggy if Iโm taking it to a cookout?
Transport the dressing in a separate container and toss everything together on-site. Pack the salad in a wide, shallow container so the ingredients stay cold evenly and donโt compress under their own weight.