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Summer Coleslaw BBQ Chicken Salad That's Healthy and Delicious

A fresh and vibrant summer salad featuring grilled chicken, colorful veggies, and a creamy Greek yogurt dressing for a healthy twist on BBQ favorites.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless Skinless Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 2 tbsp Olive Oil Avocado oil works great as a substitution.
  • 2 tbsp Montreal Chicken Seasoning Any preferred poultry seasoning can be used.
  • 0.5 cup BBQ Sauce Homemade or sugar-free variations are fantastic options.
For the Salad Base
  • 4 cups Slaw Mix (Cabbage and Carrots) Kale or pre-packaged coleslaw can work in a pinch.
  • 2 cups Romaine Lettuce Iceberg lettuce can be a suitable alternative.
  • 1 cup Corn Grilled corn is best, but canned corn is a convenient substitute.
  • 0.5 cup Red Onion Shallots make for a milder flavor if preferred.
  • 0.25 cup Green Onions Chives can easily replace them.
  • 1 medium Jalapeño For a milder version, use bell peppers.
For the Dressing and Toppings
  • 0.5 cup Greek Yogurt Coleslaw Dressing Sour cream or vinaigrette can be substitutes if needed.
  • 2 medium Avocados No substitutions are recommended here!
  • 0.5 cup Blue Cheese Feta can be used for a lighter alternative.
  • 0.25 cup Sunflower Seeds Pumpkin seeds can make a tasty variation.
  • 0.25 cup Cilantro Parsley can easily stand in if you’re not a fan.

Equipment

  • Grill
  • mixing bowl
  • tongs
  • knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat the grill to 450°F (230°C) and gather ingredients.
  2. Toss chicken thighs with olive oil and Montreal chicken seasoning, then grill skin-side down for 4-5 minutes until seared.
  3. Flip chicken, grill for another 4 minutes, then brush BBQ sauce and grill for an additional 2-3 minutes until caramelized. Let rest for 5 minutes.
  4. In a mixing bowl, combine slaw mix and chopped romaine, drizzle with dressing, and toss until well-coated.
  5. Grill corn for about 5 minutes until tender and charred, then let cool and slice off the kernels.
  6. Slice avocados, chop red onions, and dice jalapeño (if using) for toppings.
  7. Plate the salad base, top with grilled chicken, charred corn, jalapeño, and avocado.
  8. Sprinkle blue cheese, sunflower seeds, and cilantro over the top before serving.

Notes

This salad can be customized with different ingredients to suit your taste preferences. Use fresh, seasonal ingredients for the best flavor.