Looking for a fresh, flavorful meal? This BBQ Chicken Avocado Tomato Salad blends tender, saucy chicken with bright, crisp vegetables for a satisfying main dish or a hearty salad. Make the salad on its own and swap toasted nuts for the chicken to create a vegetarian or vegan option.
The chicken here is what we jokingly call “lazy man’s chicken.” It’s simple and dependable: marinate boneless, skinless chicken breasts in a mixture of BBQ sauce and olive oil for at least 30 minutes (longer is fine), then bake topped with a little extra BBQ sauce. Use a gluten-free BBQ sauce if you need the meal to be gluten-free. The result is juicy, tender chicken that my family loved with everything from salads to mashed potatoes and steamed vegetables.
Corn, Avocado, Cucumber, Tomato & Red Onion Salad
For this recipe the baked chicken is chopped and mixed with a vibrant salad of corn, avocado, cucumber, cherry tomatoes and red onion. The salad is finished with a light lemon vinaigrette—just enough sweetness to balance the acidity. You can substitute your favorite dressing if you prefer, but a lighter option complements the BBQ chicken best.
Healthy, Flavorful and Flexible
Use fresh roasted corn cut off the cob when in season, or frozen corn that has been rinsed and drained for convenience. If you follow a keto or paleo plan, omit the corn and enjoy the healthy fats from avocado and olive oil. This dish is naturally dairy-free and can easily be made gluten-free by choosing an appropriate BBQ sauce.
Save this recipe and try it soon—it’s a go-to for busy nights and makes great leftovers. If you make it, I’d love to hear how it turned out.
BBQ Chicken Avocado Tomato Salad
Ingredients
BBQ Chicken
- 1 lb. boneless skinless chicken breasts
- 2 Tbsp olive oil
- 6 Tbsp your favorite BBQ sauce (use gluten-free if needed) — 2 Tbsp for marinade; 4 Tbsp to top chicken
Avocado Tomato Salad
- 2 avocados
- 2 cups cherry tomatoes
- 1 cucumber
- 1/2 red onion
- 1 cup corn (fresh roasted or rinsed frozen)
- Dash of salt and pepper
Lemon Vinaigrette Dressing
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup olive oil
- 1 1/2 tsp sugar, honey or sugar substitute
- Dash of salt and pepper
Instructions
BBQ Chicken
- Marinate the chicken with 2 Tbsp BBQ sauce and 2 Tbsp olive oil for at least 30 minutes. You can marinate overnight or all day for more flavor.
- Preheat the oven to 375°F (190°C).
- Place the chicken in a cast-iron skillet or baking dish and top each breast with about 1 Tbsp BBQ sauce.
- Bake for about 45 minutes or until the chicken is cooked through. When done, chop the chicken and set aside to mix into the salad.
Salad
- Halve small cherry tomatoes or quarter larger ones.
- Slice the cucumber lengthwise into four strips, then chop into roughly 1/2-inch pieces.
- Peel and dice the avocados into 1/2-inch pieces.
- Dice the red onion.
- If using frozen corn, rinse and pat dry; no need to cook unless you prefer. If using roasted corn on the cob, slice the kernels off the cob.
- Combine all salad ingredients in a bowl, season with a dash of salt and pepper, and toss gently.
- In a small jar or bowl, whisk together lemon juice, olive oil, sweetener of choice and a pinch of salt and pepper to make the vinaigrette.
- Portion the salad into bowls, top with chopped BBQ chicken, drizzle with dressing, toss and enjoy.