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BBQ Chicken Salad with Avocado Lime Dressing Recipe

Kelly Evans
This BBQ Chicken Salad combines smoky chicken, pickled onions, sweet corn, and juicy tomatoes with a creamy avocado lime dressing — the perfect easy summer meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 6 cup mixed greens
  • 2 chicken breasts
  • 1/4 cup bbq sauce of choice, I used honey chipotle for this
  • 1/2 cup pickled red onions
  • 1/2 cup sweet corn kernels, fresh, grilled, or thawed frozen
  • 1 cup sweet cherry tomatoes, halved
  • 1 ripe avocado
  • 2 tbsp fresh lime juice
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tbsp olive oil
  • 1 garlic clove
  • 2 tbsp water, to thin dressing as needed
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • In a blender or food processor, combine 1 ripe avocado, 2 tbsp fresh lime juice, 1/4 cup plain Greek yogurt or sour cream, 2 tbsp olive oil, 1 garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy, adding 2 tbsp water (to thin dressing as needed) a little at a time until you reach a pourable, silky consistency. Taste and adjust salt or lime as needed.
  • If using fresh corn, grill or sear 1 cup sweet corn kernels (fresh, grilled, or thawed frozen) in a hot pan for 3-4 minutes, stirring occasionally, until lightly charred in spots. Set aside to cool slightly.
  • Season your chicken with 1/2 tsp Cajun seasoning, 1/4 tsp garlic powder, 1/4 tsp paprika, and salt + pepper to taste. Heat 1-2 tbsp of cooking oil in a pan over medium-high heat and cook your chicken for about 5-6 minutes on each side, or until fully cooked. Let your chicken rest for 5-7 minutes on a cutting board before chopping.
  • Chop or shred your chicken, place into a small bowl and toss with your bbq sauce of choice. I love to use Sweet Baby Ray’s Honey Chipotle bbq sauce, about 1/4 cup.
  • Place 6 cup mixed greens in a large salad bowl. Drizzle with a small amount of the dressing and toss gently to lightly coat the greens.
  • Top the dressed greens with the warm BBQ chicken, shredded or chopped, 1/2 cup pickled red onions, 1/2 cup corn, and 1 cup sweet cherry tomatoes, halved.
  • Drizzle the remaining avocado lime dressing over the top, or serve it on the side. Serve immediately while the chicken is still warm and the greens are crisp. Serve & enjoy!

Notes

For meal prep, keep the dressing, chicken, and toppings separate from the greens until ready to eat. Dressing keeps 2-3 days in the fridge with plastic wrap pressed directly on the surface. Or you can always pick up your favorite premade avocado lime dressing at the grocery store for a faster prep time.