During the summer when produce abounds, salads are staple dinners for me. There’s not a lot of prep, your kitchen doesn’t overheat, and there’s something about a big bowl of crisp, crunchy veggies that is super refreshing on a steamy, hot day.

Of course, a salad on its own doesn’t always make a filling meal. But it does when you add protein. Even better when that protein is chargrilled chicken tenders that are sweet and spicy and smoky and everything in between.

The secret to the flavorful chicken is a combination of Ava Jane’s Kitchen Avocado Oil, Los Muertos Barbecue Seasoning, and Yucatan Honey. Marinate the chicken for an hour in the fridge and grill.

For the salad, I like mixed baby greens, tomatoes, and lots of cucumbers. The crisp bite of the cucumbers is a nice contrast to the warm and spicy chicken. But bell peppers, onions, radishes, or any veggie would work.

Honey Barbecue Chicken Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating: 2 hours
Servings: 2
Calories: 692kcal





  • Put the chicken in a casserole dish or large freezer bag. Whisk the remaining ingredients together and pour over the chicken. Marinate in the fridge for 1-2 hours.
  • When ready to cook, preheat grill to medium high heat. Grill the chicken until it’s well charred and internal temperature reaches 165 degrees F.
  • Combine all of the salad ingredients in a large bowl and toss with the oil, lemon juice, and a pinch of Colima Sea Salt.
  • Serve with the warm grilled chicken on top.


Calories: 692kcal | Carbohydrates: 60g | Protein: 42g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 475mg | Potassium: 1760mg | Fiber: 4g | Sugar: 46g | Vitamin A: 2804IU | Vitamin C: 96mg | Calcium: 103mg | Iron: 4mg