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BBQ Chicken Salad with Avocado Lime Dressing




If you follow us on Facebook, Twitter, or Instagram you may have noticed that we were featured on San Diego Living again on Monday. We always have so much fun doing that! Click here to watch if you missed us.

We made three different kinds of lunchables as part of a back to school segment and they were a hit. We did not let them go to waste and took them for lunch, just like the kids.

These were delicious, light, and healthy homemade lunchables that included pesto and barbeque chicken pizzas on mini pita breads. We ingeniously (if I do say so myself) used cupcake liners as “dividers” in the Tupperware, making it simple to assemble them at school or in the office.




Guess what we did with the leftover barbeque chicken?

You are so smart. We totally put into this salad.

We added garbanzo beans, heirloom tomato, sweet corn, and green onion. Voila, a perfect salad. Honestly, the dressing made this salad what it is though.

It’s so simple but so unique. I’m semi-obsessed with lime juice and the avocado provided a natural creaminess that will beat mayonnaise any day. Moral of the story, we loved this dressing.





BBQ Chicken Salad {with Avocado Lime Dressing}


4-5 chicken tenders, or 2 chicken breasts
1/3 cup barbeque sauce
1 large head of lettuce, rinsed and chopped
1 pint mini heirloom tomatoes (or cherry tomatoes)
1/2 15-oz can garbanzo beans, rinsed and strained
1/2 cup corn kernels
1 avocado, diced (optional)


Season chicken with salt and pepper and drizzle with oil. Cook in a skillet or on grill, basting with barbeque sauce. Meanwhile, saute corn for 4-5 minutes in a pan until just golden. Remove chicken from pan or grill and baste with additional barbeque sauce. Let cool, then cut into bite size pieces. Toss with the rest of the salad ingredients.

Avocado Lime Dressing

1 ripe avocado, diced
1/2 cup plain greek yogurt
1 lime, juiced
1 clove garlic
3 tablespoons cilantro
1/4 cup olive oil
Kosher salt
Freshly ground black pepper


Blend all ingredients with an immersion blender or in a food processor. Serve over BBQ Chicken Salad.




From the Little Yellow Kitchen,



Author Information: Chrissy & Lauren, San Diego, CA
Recipe/Food Blog: From the Little Yellow Kitchen
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