BBQ Chicken Salad Recipe

This BBQ Chicken Salad is a refreshing and hearty meal, ideal for outdoor dining or a casual weekend BBQ. The blend of smoky chicken and vibrant, crisp vegetables makes it a crowd-pleaser at any gathering.


For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the Salad:

  • 150g mixed salad greens (like rocket, spinach, and cos lettuce)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted and halved olives
  • Fresh coriander or parsley for garnish

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste


Prep the Chicken:

  • In a bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts evenly with this mixture.
  • Preheat your BBQ to medium-high heat. Grill the chicken for 5-7 minutes on each side, or until fully cooked and nicely charred. The internal temperature should reach 74°C.
  • Remove the chicken from the grill and let it rest for a few minutes. Then slice it thinly.

Assemble the Salad:

  • In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, avocado, feta cheese, and olives.

Prepare the Dressing:

  • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well blended.

Combine and Serve:

  • Add the sliced chicken to the salad. Drizzle the dressing over the salad and toss gently to mix.
  • Garnish with fresh coriander or parsley.
  • Serve immediately to enjoy the fresh flavours and the delightful contrast of warm chicken and cool salad.
bbq chicken salad recipe