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a round bowl of salad topped with sliced BBQ chicken thighs.
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BBQ Chicken Salad 

A simple salad made with a variety of veggies, and then topped with juicy BBQ chicken. Perfect for lunch or as a light dinner.
Prep Time15 minutes
Cook Time30 minutes
marinate30 minutes
Total Time1 hour 15 minutes
Course: Main Course, Salad
Cuisine: American
Diet: Low Lactose
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

Ingredients

  • 2 pounds chicken thighs boneless and skinless
  • ½ cup BBQ sauce store-bought or homemade
  • 2 tablespoons olive oil divided
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons smoked paprika divided
  • Kosher salt and pepper to taste
  • ½ cup pecans or walnuts
  • 1 large head romaine lettuce chopped
  • 1 medium English cucumber seeds removed, sliced
  • 1 cup cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 1 large avocado sliced

Dressing:

  • 2 tablespoons Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoon apple cider vinegar
  • Kosher salt and pepper to taste

Optional:

  • filtered water to thin the dressing

Instructions

  • In a medium bowl, mix ½ cup BBQ sauce, 1 tbsp of the 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon of the smoked paprika (half of the 2 teaspoons smoked paprika), Kosher salt and pepper. Add the 2 pounds chicken thighs into the marinade and stir to entirely coat it. Marinate at least 30 minutes (or up to overnight).
    marinated chicken thighs in a bowl.
  • Preheat the oven to 400°F. Spread the marinated chicken with some space in between on a lined tray and roast for 25-28 minutes.
  • Toss the ½ cup pecans with olive oil, the other 1 teaspoon of the paprika and dash of salt.
  • After the chicken has cooked for about 20 minutes, bring it to one side of the tray (without overlapping) and add the seasoned pecans to the tray. Reduce the heat to 350F. Roast together for the final 6-8 minutes. Stir the nuts halfway to prevent them from burning.
    chicken cooked in a pan with pecans on the side.
  • Once done, let chicken rest for 5 minutes, then slice into strips.
    sliced chicken thighs on a cutting board.
  • Whisk all the dressing ingredients (2 tablespoons Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 teaspoon apple cider vinegar, and Kosher salt and pepper) until smooth and creamy. Add filtered water to thin the dressing, if needed.
  • In a large bowl, combine 1 large head romaine lettuce, 1 medium English cucumber, 1 cup cherry tomatoes, and 1 small red onion. Toss lightly with half the dressing. Top with: sliced BBQ chicken, 1 large avocado and toasted nuts.
    salad ingredients added to a bowl.
  • Drizzle remaining dressing and serve.
    a bowl filled with salad topped with sliced bbq chicken thighs and other veggies.

Notes

  • You may use chicken breasts if you prefer which will be a bit leaner.
  • Toasting the pecans can be optional and just tossed in at the end without seasoning it. 
  • Instead of lettuce, use any greens you have on hand.
  • Feel free to swap the chicken with shrimp. It will be just as good.
  • You should be able to find low sugar BBQ sauce at the stores or make your own at home. Here is my Homemade BBQ sauce recipe.

Nutrition

Calories: 649kcal | Carbohydrates: 24g | Protein: 50g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.04g | Cholesterol: 216mg | Sodium: 775mg | Potassium: 1157mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1499IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 3mg