A fresh and flavorful salad featuring smoky BBQ chicken, crisp vegetables, and a creamy tangy dressing—perfect for warm-weather meals.

Scale

2 large chicken breasts (450 g / 1 lb)

120 ml (½ cup) BBQ sauce

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon salt

6 cups chopped romaine lettuce

1 cup cherry tomatoes, halved (150 g)

1 cup cucumber, diced (150 g)

1 cup corn kernels (150 g)

½ cup red onion, chopped (75 g)

1 avocado, diced

½ cup shredded carrots (50 g)

½ cup Greek yogurt (120 ml)

2 tablespoons BBQ sauce

1 tablespoon lemon juice (15 ml)

1 teaspoon honey (5 ml)

½ teaspoon garlic powder

Salt and pepper to taste

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Season chicken with olive oil, garlic powder, paprika, salt, and pepper.

Grill over medium-high heat for 5–6 minutes per side.

Brush with BBQ sauce and cook until fully done.

Let rest, then slice into bite-sized pieces.

Chop all vegetables and place in a large bowl.

In a separate bowl, whisk dressing ingredients until smooth.

Add chicken and avocado to the salad.

Drizzle dressing over and toss gently before serving.

Add dressing just before serving to keep salad crisp

Use freshly grilled corn for extra flavor

Store components separately for best meal prep results