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Summer Coleslaw BBQ Chicken Salad

Summer Coleslaw BBQ Chicken Salad for a Fresh Flavor Boost

Enjoy the refreshing Summer Coleslaw BBQ Chicken Salad, a perfect blend of grilled chicken and crunchy vegetables for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lbs Boneless Skinless Chicken Thighs Chicken breasts can be used for a leaner option.
  • 2 tbsp Olive Oil Avocado oil can also be used.
  • 2 tbsp Montreal Chicken Seasoning Any preferred poultry seasoning works well.
  • 1/2 cup BBQ Sauce Consider homemade or sugar-free varieties for a healthier twist.
For the Salad Base
  • 4 cups Slaw Mix (Cabbage and Carrots) Feel free to substitute with kale or pre-packaged coleslaw.
  • 2 cups Romaine Lettuce Iceberg lettuce works too if preferred.
For the Toppings
  • 1 cup Corn (Grilled) Canned corn can be used if fresh isn’t available.
  • 1/2 cup Red Onion Sweet onion is a milder substitute.
  • 1/4 cup Green Onions Chives can be used as an alternative.
  • 1 pc Jalapeño (or Bell Pepper) Substitute with bell pepper for a milder flavor.
  • 1 pc Avocados Best to keep as is for richness.
  • 1/2 cup Blue Cheese Feta can be used for a lighter flavor profile.
  • 1/4 cup Sunflower Seeds Pumpkin seeds are a good alternative.
  • 1/4 cup Cilantro Parsley can be swapped if preferred.
For the Dressing
  • 1/2 cup Greek Yogurt Coleslaw Dressing Substitute with sour cream or a lighter vinaigrette if desired.

Equipment

  • Grill
  • Mixing Bowl
  • Basting brush
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your grill to 450℉ (230℃) to sear the chicken.
  2. Coat the chicken thighs with olive oil and Montreal chicken seasoning.
  3. Grill each side for 4-5 minutes until golden brown.
  4. Apply BBQ sauce and grill for an additional 2-3 minutes.
  5. Remove the chicken and let it rest for 5 minutes.
  6. Mix the slaw mix with chopped romaine and Greek yogurt dressing.
  7. Grill fresh corn for about 5 minutes until charred.
  8. Slice avocados and chop onions and jalapeño or bell pepper.
  9. Assemble the salad with salad base, chicken, corn, and toppings.
  10. Garnish with blue cheese and sunflower seeds, serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Let the grilled chicken rest to retain moisture and avoid over-dressing the salad initially. Store leftovers in an airtight container in the fridge for up to 3 days.

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