Description
A flavorful and hearty BBQ Chicken Salad featuring roasted marinated chicken thighs, toasted spiced pecans, fresh vegetables, and a creamy Greek yogurt dressing. Perfect for a satisfying lunch or dinner with a balance of smoky, tangy, and fresh flavors.
Ingredients
Chicken and Marinade
- 2 pounds chicken thighs (boneless and skinless)
- ½ cup BBQ sauce (store-bought or homemade)
- 2 tablespoons olive oil (divided)
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika (divided)
- Kosher salt and pepper (to taste)
Nuts
- ½ cup pecans (or walnuts)
Salad
- 1 large head romaine lettuce (chopped)
- 1 medium English cucumber (seeds removed, sliced)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- 1 large avocado (sliced)
Dressing
- 2 tablespoons Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
- Kosher salt and pepper (to taste)
- Filtered water (to thin the dressing, as needed)
Instructions
- Prepare the marinade: In a medium bowl, combine ½ cup BBQ sauce, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, kosher salt, and pepper. Mix well to create the marinade. Add the chicken thighs and coat thoroughly. Cover and marinate for at least 30 minutes or up to overnight for deeper flavor.
- Preheat oven and roast chicken: Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs on a lined baking tray, spacing them out evenly. Roast for 20 minutes.
- Prepare nuts: While the chicken roasts, toss the pecans with the remaining 1 tablespoon olive oil, 1 teaspoon smoked paprika, and a pinch of salt to coat evenly.
- Add nuts and finish roasting: After the chicken has cooked for 20 minutes, push the chicken to one side of the tray without overlapping. Add the seasoned pecans to the empty space. Reduce oven temperature to 350°F (175°C) and roast both chicken and nuts together for an additional 6-8 minutes, stirring the nuts halfway through to avoid burning.
- Rest and slice chicken: Remove from oven and let chicken rest for 5 minutes to retain juices. Then slice into strips.
- Make dressing: In a bowl, whisk together Greek yogurt, 2 tablespoons olive oil, lemon juice, apple cider vinegar, kosher salt, and pepper until smooth. Add filtered water a little at a time to reach desired dressing consistency.
- Toss salad vegetables: In a large bowl, combine chopped romaine lettuce, sliced English cucumber, halved cherry tomatoes, and thinly sliced red onion. Toss lightly with half of the dressing until evenly coated.
- Assemble and serve: Top the dressed salad with sliced BBQ chicken, avocado slices, and toasted nuts. Drizzle the remaining dressing over the top and serve immediately.
Notes
- Marinating chicken longer (up to overnight) intensifies flavor and tenderness.
- Use walnuts instead of pecans if preferred.
- Adjust dressing thickness by adding more or less filtered water to suit your taste.
- Oven temperatures can vary, so monitor nuts closely in the final roasting stage to prevent burning.
- For a spicier kick, add a pinch of cayenne pepper to the marinade or dressing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
