Bbq Chicken Salad Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. Lightly pound to even thickness (about 3/4 inch) if needed so they cook evenly.

In a small bowl, combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub the chicken all over with olive oil, then season evenly with the spice mixture.

Heat a grill pan or outdoor grill over medium-high heat (about 400°F/200°C). Place chicken on the grill and cook 5–6 minutes per side until an instant-read thermometer inserted into the thickest part reads 160°F (71°C).

Brush both sides of the cooked chicken generously with 3/4 cup of the BBQ sauce, then continue grilling 1–2 minutes per side more to caramelize the sauce. Remove from heat and let rest 5 minutes, then slice into strips or bite-size pieces.

While chicken rests, place mixed salad greens in a large bowl. Add halved cherry tomatoes, sliced cucumber, red onion, corn kernels, and sliced avocado. Toss gently to combine and distribute the ingredients.

In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, extra BBQ sauce, smoked paprika, salt, and black pepper until smooth. If the dressing is too thick, whisk in up to 1 tablespoon of water to reach a pourable consistency. Taste and adjust seasoning or sweetness with more honey or BBQ sauce as desired.

Drizzle about half of the dressing over the tossed salad and gently toss to coat. (Reserve remaining dressing for serving.)

Arrange the sliced BBQ chicken over the dressed greens. Sprinkle shredded cheese and tortilla strips (or crushed chips) evenly over the top.

If using, garnish with chopped cilantro and serve lime wedges on the side. Offer extra BBQ sauce and remaining dressing for those who want more.