Description
A vibrant and satisfying meal of tender BBQ-infused chicken tossed in a luscious creamy dressing, alongside crisp lettuce, fresh tomatoes, avocado, and crunchy cashews. Ideal for weeknights or potlucks, this flavorful salad balances smoky sweetness and tangy freshness.
Ingredients
2 boneless chicken breasts (about 1½ lbs / 680g)
1 cup BBQ sauce (preferably homemade or store-bought without alcohol)
6 cups chopped romaine lettuce
1 cup halved cherry tomatoes
½ ripe avocado, cubed
¼ cup red onion, thinly sliced
¼ cup finely chopped scallions
½ cup unsalted cashews, lightly toasted
1/3 cup Greek yogurt
2 tablespoons mayonnaise
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Place chicken breasts in a bowl and coat evenly with half of the BBQ sauce
Sauté the chicken in a skillet until browned, then transfer to a baking dish
Pour remaining BBQ sauce over the chicken and bake for 25-30 minutes or until fully cooked
While chicken cools, toss lettuce, tomatoes, avocado, red onion, scallions, and cashews in a large bowl
In a small bowl, mix Greek yogurt, mayonnaise, honey, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper to create the dressing
Tear cooked chicken into bite-sized pieces and add to the salad mixture
Drizzle with dressing and toss gently to combine
Serve immediately
Notes
For best results, make the dressing the same day for a fresh taste.
You can substitute the cashews with peanuts or sunflower seeds for a nut-free option.
Leftover chicken can be stored in the refrigerator for up to 2 days for quick salad prep.
Use a halal-approved BBQ sauce free from pork and alcohol for dietary compliance.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg