Looking for a tasty, healthy meal? This BBQ Chicken Avocado Tomato Salad brings together juicy, oven-baked BBQ chicken and a bright, crunchy avocado-tomato-corn salad tossed in a light lemon vinaigrette. If you prefer vegetarian or vegan, skip the chicken and add toasted nuts or extra beans for protein.
The chicken here is a simple, reliable method I call “lazy man’s chicken.” Use boneless, skinless chicken breasts (organic, free-range when possible). Marinate at least 30 minutes in a mix of equal parts BBQ sauce and olive oil, then bake with a little extra BBQ sauce on top. The result is juicy, tender chicken that pairs well with salads, steamed vegetables, or roasted potatoes.
Corn, Avocado, Cucumber, Tomato & Red Onion Salad
This salad mixes fresh avocado, cherry tomatoes, cucumber, red onion and corn. I usually top the salad with a simple lemon vinaigrette that has a hint of sweetness to balance the BBQ flavors. You can substitute your favorite light dressing if you like, but keep it bright so the avocado and tomato shine.
Healthy, Flavorful and Flexible
For corn, I sometimes roast ears and cut the kernels off the cob; other times I use rinsed frozen corn. For keto or paleo diets, you can omit the corn to reduce carbs and keep the healthy fats from avocado and olive oil. This salad works as a main dish with chicken or as a side or vegetarian entrée with added nuts, seeds, or chickpeas.
Save this recipe and try it soon — it’s simple to prep, satisfying, and great for warm-weather meals. If you make it, I’d love to hear how it turned out!
BBQ Chicken Avocado Tomato Salad
A balanced, gluten-free and dairy-free meal combining BBQ-baked chicken with a fresh avocado, tomato, cucumber, corn and red onion salad, finished with a lemon vinaigrette. Serves 4.
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 the marinade and 4 Tbsp to top before baking
Avocado Tomato Salad
- 2 avocados, diced
- 2 cups cherry tomatoes, halved or quartered
- 1 cucumber, chopped into roughly 1/2-inch pieces
- 1/2 red onion, diced
- 1 cup corn (roasted and cut from the cob or rinsed frozen corn)
- 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 (adjust to taste)
- 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. For best flavor, marinate several hours or overnight.
- Preheat oven to 375°F (190°C).
- Place the chicken in a cast-iron skillet or baking dish. Top each breast with about 1 Tbsp BBQ sauce.
- Bake 45 minutes or until cooked through. When done, chop the chicken and combine with the salad.
Salad
- Halve or quarter the cherry tomatoes depending on size.
- Slice the cucumber into long strips, then chop into half-inch pieces.
- Cut the avocados into roughly half-inch cubes.
- Dice the red onion finely.
- If using frozen corn, rinse and pat dry; no need to cook unless you prefer. If using roasted corn on the cob, cut kernels off the cob.
- Toss all salad ingredients together and season with a dash of salt and pepper.
- Whisk together lemon juice, olive oil and sweetener to make the vinaigrette. Adjust sweetness and seasoning to taste.
- Serve salad in bowls, top with chopped BBQ chicken, drizzle with vinaigrette, toss gently and enjoy.
Notes
If you want a vegetarian version, omit the chicken and add toasted nuts, seeds, or cooked chickpeas for texture and protein. For keto or paleo, skip the corn. Nutrition per serving (approximate): 590 kcal, 36 g carbs, 29 g protein, 39 g fat.
Tried this recipe? Let us know how it turned out!