In this Summer Coleslaw BBQ Chicken Salad shredded cabbage and carrots is tossed with romaine and Greek yogurt slaw dressing. This gets topped with grilled bbq chicken thighs, grilled corn, blue cheese, avocado and sunflower seeds. The perfect main dish for lunch or dinner!
If summer was a salad, it would be this Summer Coleslaw BBQ Chicken Salad! It’s my favorite salad of the year and I’m SUPER excited to share this recipe with you!
In it, shredded cabbage and carrots collide with romaine and a delicious greek yogurt coleslaw dressing. Which then gets topped with a plethora of summer goodies like; grilled corn, red and green onions, avocado, jalapeño, crumbled blue cheese, crunchy sunflower seeds, cilantro and sliced, saucy bbq grilled chicken. I even add a touch more bbq sauce to the chicken before I dig in.
I really love how the bbq sauce mingles with the coleslaw dressing. SO good.
To Make This Summer Coleslaw BBQ Chicken Salad You Will Need:
FOR THE CHICKEN:
- boneless, skinless chicken thighs
- light olive oil
- roasted garlic and herb seasoning or Montreal chicken seasoning (or use your favorite!)
- your favorite barbecue sauce
FOR THE SALAD:
- coleslaw mix (shredded cabbage with carrots)
- romaine lettuce heads
- greek yogurt coleslaw dressing
- grilled corn
- sliced red and green onions
- jalapeño peppers
- crumbled blue cheese
- sunflower seeds
- fresh cilantro leaves
Preheat your grill to 450°. Next add the chicken thighs to a bowl along with 2 teaspoons olive oil and 2 tablespoons seasoning.
Then toss to combine.
Once the girll is hot, place the thigs on the grates, close the lid and grill for 4 to 5 minutes. Use tongs to turn the thighs, close the lid and grill for 4 more minutes.
Brush with barbecue sauce and turn. Repeating a few times until the thighs are fully cooked and the sauce has caramelized. Transfer to a cutting board, tent with foil and allow to rest for 5 minutes. Once rested, thinly slice.
In the meantime, in a large bowl toss the slaw mix with the romaine.
Pour in the desired amount of Greek yogurt coleslaw dressing.
Lastly, toss to combine before dividing among plates.
Next comes the fun part: adding the toppings. Sprinkle each salad with grilled corn, green and red onions, sliced jalapeños, avocado and the grilled chicken. Garnish with cilantro and a little ground black pepper and if it’s my salad? a little extra barbecue sauce!
And there you have it, my friends… summer on a plate.
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