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!
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.