Looking for a flavorful chicken-and-salad combination? This BBQ Chicken Avocado Tomato Salad brings those two favorites together in a light, satisfying dish. If you prefer a vegetarian or vegan option, skip the chicken and add toasted nuts or seeds for crunch and protein.
The chicken here is what our family affectionately calls “lazy man’s chicken”—simple, juicy, and reliable. Use boneless, skinless chicken breasts (organic free-range when available). Marinate them for at least 30 minutes in a mixture of equal parts BBQ sauce and olive oil, then place them in a baking dish, top with a little extra BBQ sauce, and bake. If you need a gluten-free meal, be sure to choose a gluten-free BBQ sauce. The result is tender chicken that pairs beautifully with salads, roasted vegetables, mashed potatoes, or fries.
Corn, Avocado, Cucumber, Tomato & Red Onion Salad
For the salad, I chop the cooked chicken and mix it with a bright combination of corn, avocado, cucumber, cherry tomatoes, and red onion. A light lemon vinaigrette finishes the dish—just enough acidity and a touch of sweetness to balance the BBQ flavor. You can use your favorite dressing instead, but keep it light to preserve the fresh, summery character of the ingredients.
Healthy, Flexible, and Delicious
For corn, you can roast whole ears and cut the kernels off the cob for a smoky touch, or use frozen corn that has been rinsed and drained for convenience. If you’re following keto or paleo guidelines, omit the corn to reduce carbs; the avocado and olive oil still provide healthy fats and satisfying texture. This salad works well as a main dish or as a hearty side.
Save or pin this recipe and make it soon—I’d love to hear how it turns out!
BBQ Chicken Avocado Tomato Salad
Kelly Kirkendoll
Pin Recipe
Ingredients
BBQ Chicken
- 1 lb. boneless skinless chicken breasts
- 2 Tbsp olive oil
- 6 Tbsp your favorite BBQ sauce (g-f if you’re eating g-f) (2 for marinade; 4 for top of chicken after you marinade it)
Avocado Tomato Salad
- 2 avocados
- 2 cups cherry tomatoes
- 1 cucumber
- 1/2 red onion
- 1 cup 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
- dash of salt and pepper
Instructions
BBQ Chicken
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Marinate the chicken breasts with 2 Tbsp of BBQ sauce and 2 Tbsp olive oil for at least 30 minutes. For more flavor, you can marinate several hours or overnight.
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Preheat the oven to 375°F (190°C).
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Place the chicken in a cast-iron skillet or baking dish and top each breast with about 1 Tbsp additional BBQ sauce.
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Bake for about 45 minutes or until the chicken is cooked through. When done, let rest briefly, then chop and fold into the salad.
Salad
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Halve small cherry tomatoes or quarter larger ones.
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Slice the cucumber into long pieces, then chop into roughly 1/2-inch pieces.
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Peel and dice the avocados into about 1/2-inch pieces.
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Dice the red onion finely.
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If using frozen corn, rinse and pat dry; it can be used raw or lightly warmed. If using roasted corn on the cob, cut the kernels from the cob.
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Combine all salad ingredients in a bowl, add a dash of salt and pepper, and toss gently.
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Whisk together the lemon vinaigrette: 1/4 cup fresh lemon juice, 1/4 cup olive oil, 1 1/2 tsp sugar or honey (or substitute), and a pinch of salt and pepper. Adjust sweetness to taste.
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Serve the salad in bowls, top with chopped BBQ chicken, drizzle with vinaigrette, toss lightly, and enjoy.