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!
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.
I really love how the bbq sauce mingles with the coleslaw dressing. SO good.
To Make This Summer Coleslaw BBQ Chicken Salad You Will Need:
for the chicken:
- boneless, skinless chicken thighs
- light olive oil
- roasted garlic and herb seasoning or Montreal chicken seasoning (or use your favorite!)
- your favorite barbecue sauce
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℉ (230℃).
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.
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!
And there you have it, my friends… summer on a plate.
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
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℉ (230℃).
- 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.
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The eclectic flavor combinations were very interesting. Every bite was a different flavor grouping. I will say, I’ve never chewed so much at one meal in my life!
Glad you enjoyed it!
I have to say, this is one of the most delicious salads I have ever made. So well put together. Thank you for this amazing recipe!
I’m so glad you enjoyed this salad, Erica! It’s one of my personal favorites!
I meal prep every week and this week I made this salad for my boyfriend and I. I have never had such an awesome salad. Its delicious! The flavors of the BBQ and the salw dressing and everything else in the salad go perfectly! The only thing I didnt follow to a tee was the corn. I added it but from a can and not roasted because I got lazy but this salad us amazing and is what I call a keeper!! Thank you for this recipe!
Delicious!! So glad we gave this a try! Laurie you never disappoint!
This looks so good! What a great summer meal to make for guests!
Thanks for sharing! How far ahead of time can I make it?
Hi Vanessa! You could grill the chicken and prep the rest a day in advance and then throw it together when you’re ready to eat!