This coleslaw BBQ chicken salad is a fresh summer salad that is a flavor powerhouse. A cool coleslaw base topped with juicy shredded BBQ chicken, creamy avocado, fire roasted corn, red onion, blue cheese, jalapeño, and cilantro. The salad is so fresh right on its own but can be easily served up as a hearty, easy summer side dish for a BBQ.
3 Chicken breasts (small or thinly sliced)
2 Teaspoons of kosher salt
2 Teaspoons of garlic powder
Freshly ground black pepper
2 Tablespoons of olive oil
1 3/4 Cups of your favorite BBQ sauce
1 14 oz Bag of slaw blend mix (green & red cabbage and carrots)
2 Cups of chopped romaine lettuce
1 Jar of Litehouse Coleslaw dressing
1/2 Cup of fire-roasted corn
1 Avocado, diced
1/4 Red onion, diced
1 Jalapeno, thinly sliced or minced
1 A handful of chopped cilantro
1/2 Cup of blue cheese crumbles
- Season chicken breasts with kosher salt, garlic powder and a few turns of freshly ground black pepper on each side. Heat a cast iron skillet with olive oil and cook on each side for 4-5 minutes or until chicken is golden and cooked through to 165 F.
- Remove chicken from pan and shred with two forks. Return to pan with 1 1/2 cups of BBQ sauce and heat on low for 5 minutes or until just simmering and combined. Remove from heat to cool slightly before topping off the salad.
- In a large bowl toss together slaw blend, romaine lettuce, 1/4 cup of BBQ sauce and 1 Jar of Litehouse Coleslaw dressing. Top the salad base with fire roasted corn, diced avocado, red onion, jalapeno, cilantro and blue cheese crumbles.
- Top the center of the salad with pulled BBQ chicken. I like to allow the chicken to cool slightly (instead of piping hot) so the lettuce doesn’t wilt.
To shred chicken quickly and easily I place mine into a stand mixer while it’s still warm and beat on low for 20-30 seconds. Shreds up like a dream!