American BBQ Chicken Salad with Asian Slaw and Mexican Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Grilled chicken meets crisp Asian slaw and creamy Mexican avocado in a smoky BBQ twist. This american-inspired salads (low-carb) ready in about 35 minutes pairs Grilled chicken breast, head Napa cabbage, Carrots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 510 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 Grilled chicken breast
• 1 head Napa cabbage
• 2 Carrots
• 2 Avocado
• 1/4 cup BBQ sauce
• 1 Lime

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat (around 400°F). Place the 2 grilled chicken breasts on the grill, skin side down if using skin-on chicken. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Use a meat thermometer to check doneness. Tip: Let the chicken rest for 5 minutes before shredding to retain moisture.
2. Step 2: Remove the core from the 1 head of Napa cabbage and shred the leaves into thin ribbons using a knife or mandoline. Grate the 2 carrots using a box grater. Combine the shredded cabbage and grated carrots in a large bowl. Tip: For a crispier slaw, refrigerate the cabbage and carrots for 15 minutes before shredding.
3. Step 3: Juice the 1 lime into a small bowl, then add 2 tbsp sesame oil and 1 tbsp rice vinegar. Whisk until well combined. Pour the dressing over the shredded cabbage and carrots, then toss with tongs or chopsticks until the slaw is evenly coated and slightly sticky. Tip: Add the dressing gradually to avoid making the slaw too wet.
4. Step 4: Cut the 2 ripe avocados in half, remove the pits, and slice each half into 1/2-inch cubes. Place the avocado cubes in a separate bowl. Add the shredded chicken (torn into bite-sized pieces) and the dressed slaw. Toss gently until all ingredients are evenly mixed and the avocado is just beginning to soften from contact with the other ingredients.
5. Step 5: Drizzle the 1/4 cup BBQ sauce evenly over the salad, starting with 2 tbsp and adding more as needed. Use a spatula to mix until the sauce is distributed throughout the salad. Serve immediately, or refrigerate for up to 30 minutes before serving to allow the flavors to meld. Tip: If the sauce is too thick, thin it with 1-2 tbsp water or lime juice before drizzling.