Bbq Salad Recipe

Prep and season

If using chicken, pound to even thickness (about 1/2 inch). Pat protein dry. In a small bowl combine 2 tbs olive oil, smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Rub the mixture evenly over both sides of the chicken (or tofu).

Grill and glaze

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C); tofu should get 3–4 minutes per side until nicely charred. During the last 2 minutes of cooking, brush both sides with half of the BBQ sauce mixture (see next section) so it caramelizes slightly. Remove from heat and let rest 5 minutes, then slice thinly against the grain.

In a small saucepan or microwave-safe bowl, combine 1/2 cup BBQ sauce, 1 tbs apple cider vinegar, 1 tbs honey (or brown sugar), and 1/2 tsp hot sauce if using. Warm gently for 1–2 minutes to meld flavors and dissolve the sugar. Reserve half for glazing the protein while grilling and keep the rest for drizzling over the finished salad.

If using fresh corn, grill or roast on the cob until charred, then cut kernels off (about 1 cup). If using frozen, sauté briefly in a hot skillet with a little oil until lightly charred. Halve the cherry tomatoes, slice cucumber, thinly slice red onion, slice roasted red pepper, and slice avocado just before assembly to prevent browning.

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup grilled corn kernels, 1/2 cup roasted red pepper, 1/4 cup red onion, and 1/2 cup cucumber. Toss gently to mix.

Whisk together 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs lime juice, 1 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 tsp water if needed to reach a pourable consistency. Taste and adjust seasoning or lime/honey balance as desired.

Reserve about 2–3 tablespoons of dressing for those who prefer less; toss remaining dressing with the salad base just before serving so the greens are lightly coated.

Place the dressed salad base on a large platter or divide onto individual plates. Arrange sliced grilled chicken (or tofu) over the top.

Drizzle reserved BBQ sauce over the protein and a little more over the salad if you like a stronger BBQ flavor.

Scatter 1 cup tortilla strips or crushed chips, 1/2 cup shredded smoked cheddar, and 1/4 cup chopped cilantro over the salad. Top with sliced avocado.

Serve immediately so tortilla strips remain crunchy and avocado stays fresh. Offer extra BBQ sauce and dressing on the side.