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!

Summer Coleslaw BBQ Chicken Salad l SimplyScratch.com #summer #bbq #chicken #salad #coleslaw #cabbage

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. 

Summer Coleslaw BBQ Chicken Salad l SimplyScratch.com #summer #bbq #chicken #salad #coleslaw #cabbage

I really love how the bbq sauce mingles with the coleslaw dressing. SO good.

Summer Coleslaw BBQ Chicken Salad l SimplyScratch.com #summer #bbq #chicken #salad #coleslaw #cabbage

To Make This Summer Coleslaw BBQ Chicken Salad You Will Need:

FOR THE CHICKEN:

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.

Summer Coleslaw BBQ Chicken Salad l SimplyScratch.com #summer #bbq #chicken #salad #coleslaw #cabbage

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!

Summer Coleslaw BBQ Chicken Salad l SimplyScratch.com #summer #bbq #chicken #salad #coleslaw #cabbage

And there you have it, my friends… summer on a plate.

Summer Coleslaw BBQ Chicken Salad l SimplyScratch.com #summer #bbq #chicken #salad #coleslaw #cabbage

Enjoy! And if you give this Summer Coleslaw BBQ Chicken Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Summer Coleslaw BBQ Chicken Salad l SimplyScratch.com #summer #bbq #chicken #salad #coleslaw #cabbage

Summer Coleslaw BBQ Chicken Salad l SimplyScratch.com #summer #bbq #chicken #salad #coleslaw #cabbage
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Yield: 6 servings

Summer Coleslaw BBQ Chicken Salad

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!

Ingredients

FOR THE CHICKEN:

  • 2 pounds boneless skinless chicken thighs
  • 2 teaspoons olive oil
  • 2 tablespoons Montreal chicken seasoning, or use your favorite
  • 1/2 cup bbq sauce, use your favorite

FOR THE SALAD:

  • 14 ounces slaw mix, cabbage and carrots
  • 2 romaine lettuce, sliced or chopped
  • 1 recipe Greek yogurt coleslaw dressing, homemade
  • 3 ears corn, grilled and kernels cut off cob
  • 1/2 medium red onion, sliced
  • 4 green onions, sliced
  • 1 jalapeños, sliced
  • 2 avocados, sliced
  • 1/4 cup blue cheese, crumbled, more or less to preference
  • 1/4 cup sunflower seeds, unsalted
  • cilantro leaves, for serving

Instructions 

FOR THE CHICKEN:

  • Preheat your grill to 450°.
  • Place the chicken thighs into a bowl and toss with the olive oil and seasoning. Once the girll is hot, place the thighs 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.
  • Meanwhile, in a large bowl, add the slaw, romaine and desired amount of coleslaw dressing. Toss well to combine and then divide among bowls or plates.
  • Top each salad with grilled corn kernels, both red and green onions, jalapeño, avocado, blue cheese, sunflower seeds, sliced chicken and then garnish with cilantro leaves. I like to add a little more bbq sauce to the chicken/salad as well.
Serving: 1salad, Calories: 423kcal, Carbohydrates: 23g, Protein: 34g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 480mg, Potassium: 988mg, Fiber: 8g, Sugar: 12g, Vitamin A: 1252IU, Vitamin C: 37mg, Calcium: 115mg, Iron: 3mg