Sweet and Smoky BBQ Chicken Salad

This salad is my most requested recipe. It’s the perfect entree salad for any time of year. Fresh vegetables, crisp romaine and tender chicken drenched in an irresistible BBQ sauce makes this salad special. Take the time to make the sweet and smoky BBQ sauce, it’s delicious down to the last drop!

By Kathyrn Marris | March 24, 2018

Ingredients

SERVINGS: 6 Serving(s)

BBQ Sauce

1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1 pinch cayenne pepper
1 cup ketchup, reduced-sugar
1/4 cup honey
1 teaspoon pomegranate molasses (optional)
2 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 tablespoon low sodium soy sauce
Salt and pepper to taste

Salad Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup BBQ sauce
1 head romaine lettuce, chopped
1/2 cucumber, sliced into thin rounds
1 red bell pepper, diced
1 stalk celery, diced
1/3 cup green onion, finely chopped
1 cup cherry tomatoes, cut in half
1/2 cup blue cheese crumbles
1 avocado, sliced
Salt and pepper to taste

Instructions

To make the BBQ sauce: Combine all ingredients in a small pot on your stove. Stir to combine and cook over low heat for 15 minutes until hot and bubbly. Adjust consistency of your sauce, if it's too thick add a little water to thin it out. Set aside. Can also store in a covered container in your fridge for up to two weeks if you don’t use it all in your salad today.

To cook the chicken: Preheat oven to 400°F. Place chicken breasts on an ungreased baking sheet. Drizzle with olive oil and season with salt and pepper. Place chicken in oven and bake for 15 minutes until no longer pink in the center and internal temp reaches 165°F. Allow to cool then chop into bite sized pieces. In a medium bowl, add BBQ sauce and chicken and stir to combine. Set aside.

For the salad: In a large bowl, toss all ingredients except avocado together. Top salad with BBQ chicken and avocado slices. Enjoy!