Bbq Chicken Salad Recipe

Wash and dry the mixed salad greens thoroughly; place in a large salad bowl.

Thinly slice the red cabbage and cucumber. Add the red cabbage, cucumber, halved cherry tomatoes, and thinly sliced red onion to the bowl with the greens and gently toss to combine.

Prepare Chicken

If your smoked chicken breast is cold from the fridge, bring it closer to room temperature for 10–15 minutes. Slice or shred the chicken into bite-sized strips or pieces.

In a medium bowl, combine olive oil, smoked paprika, garlic powder, salt, and black pepper. Add the sliced/shredded smoked chicken and toss to coat evenly.

Heat a large skillet over medium heat. Add the chicken in a single layer and warm for 3–4 minutes, stirring occasionally, until heated through and slightly caramelized at the edges. Remove from heat and set aside.

In a small bowl or jar, combine BBQ sauce, Greek yogurt (or mayo), apple cider vinegar, honey, Dijon mustard, and hot sauce if using. Whisk or shake until smooth and emulsified.

Taste and season with salt and black pepper. Adjust sweetness or acidity by adding more honey or vinegar in 1/4 tsp increments until balanced.

Pour about half of the BBQ dressing over the salad base and toss gently to coat the greens and vegetables evenly. Reserve the remaining dressing to serve on the side or drizzle over individual plates.

Arrange the warm smoked BBQ chicken over the dressed salad. Scatter corn kernels, sliced avocado (if using), chopped cilantro, and toasted pepitas or peanuts over the top.

Serve immediately with lime wedges on the side for squeezing over the salad. Offer extra BBQ dressing as desired.