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–+ servings
Summer Coleslaw BBQ Chicken Salad

Refreshing Summer Coleslaw BBQ Chicken Salad for a Healthy Feast

Enjoy this Summer Coleslaw BBQ Chicken Salad, a vibrant and healthy feast perfect 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 pound Boneless Skinless Chicken Thighs or boneless breast as a leaner substitute
  • 2 tablespoons Olive Oil or Avocado Oil
  • 1 tablespoon Montreal Chicken Seasoning or preferred poultry seasoning
  • 1/2 cup BBQ Sauce homemade or sugar-free for lighter option
For the Salad Base
  • 4 cups Slaw Mix (Cabbage and Carrots) or kale as substitution
  • 2 cups Romaine Lettuce or iceberg lettuce if necessary
  • 1 cup Corn Grilled or canned corn
  • 1/2 cup Red Onion or shallots as a substitute
  • 1/4 cup Green Onions or chives as a substitute
  • 1 medium Jalapeño or preferred bell pepper
For the Creamy Dressing
  • 1 cup Greek Yogurt Coleslaw Dressing or substitute with sour cream or light vinaigrette
  • 1 medium Avocados no substitutions recommended
  • 1/2 cup Blue Cheese or Feta as a lighter alternative
For the Crunchy Toppings
  • 1/4 cup Sunflower Seeds or pumpkin seeds
  • 1/4 cup Cilantro or parsley for garnish

Equipment

  • Grill
  • mixing bowl
  • Cutting board
  • chef's knife
  • tongs
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your grill to a sizzling 450℉ (230℃). Gather grilling tools like tongs and spatula.
  2. Place the chicken thighs in a bowl. Drizzle with olive oil and sprinkle Montreal seasoning evenly.
  3. Grill the chicken for 4-5 minutes on one side until golden brown. Flip and grill for another 4 minutes.
  4. Brush BBQ sauce on the chicken and caramelize for an additional 2-3 minutes.
  5. Remove the chicken from the grill and let it rest for about 5 minutes.
  6. Combine slaw mix and chopped romaine in a bowl. Drizzle Greek yogurt dressing and toss until coated.
  7. Grill corn for 5-7 minutes until lightly browned. Cool and cut kernels off the cob.
  8. On a serving platter, layer salad base, grilled corn, sliced jalapeño, avocado, and BBQ chicken.
  9. Sprinkle blue cheese or feta and sunflower or pumpkin seeds on top. Add cilantro and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

For best flavor, use fresh chicken thighs and add dressing just before serving to avoid soggy greens.

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