BBQ Chicken Salad with Creamy Avocado Dressing
A vibrant salad featuring BBQ chicken, crisp greens, cherry tomatoes, and creamy avocado dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling, Sautéing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons barbecue sauce
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 ripe avocado
- 2 tablespoons Greek yogurt
- 2 tablespoons lime juice
- 1 clove garlic
- 2 tablespoons chopped cilantro
- 1/4 teaspoon ground cumin
- 2 tablespoons water
Instructions
- Season the chicken: In a bowl, season the chicken breasts with smoked paprika, chili powder, salt, and black pepper, then brush both sides with barbecue sauce.
- Cook the chicken: Heat olive oil in a skillet over medium heat or on a preheated grill pan. Cook the chicken for 5–6 minutes per side.
- Rest and slice: Remove the chicken from the pan and let it rest for 5 minutes, then slice it into attractive strips.
- Create the creamy dressing: In a blender, combine avocado, Greek yogurt, lime juice, garlic, cilantro, cumin, and water. Blend until smooth.
- Toss the salad: In a large bowl, toss together the mixed salad greens, cherry tomatoes, and red onion.
- Assemble the salad: Arrange the sliced chicken on top of the salad mixture.
- Drizzle the dressing: Drizzle the creamy avocado dressing generously over the salad. Serve immediately.
Notes
Store salad and dressing separately if you have leftovers. Salad lasts 1-2 days, dressing lasts up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 70mg