Name: Home Kitchen Summer Coleslaw BBQ Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken thighs; 2 teaspoons olive oil; 2 tablespoons Montreal chicken seasoning (or use your go-to); 1/2 cup bbq sauce (use your go-to); 14 ounces slaw mix (cabbage and carrots); 2 romaine lettuce (sliced or chopped); 1 recipe Greek yogurt coleslaw dressing (from-scratch); 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)

If summer was a salad, it would be this Summer Coleslaw BBQ Chicken Salad!

It’s my go-to salad of the year and I’m ESPECIALLY excited to share this method with you!

In it, shredded cabbage and carrots collide with romaine and a flavor-packed 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 genuinely love how the bbq sauce mingles with the coleslaw dressing. Deeply good.

For this Summer Coleslaw BBQ Chicken Salad Gather:

for the chicken:

boneless, skinless chicken thighs
light olive oil
roasted garlic and herb seasoning or Montreal chicken seasoning (or use your go-to!)
your go-to 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!

Salad: Summer Coleslaw BBQ Chicken

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 dependable main dish for lunch or dinner!

Serves 6 servings

Prep 20 minutes

Cook 10 minutes

Total 30 minutes