For the coleslaw
100g grated Carrot
100g grated Cabbage
150g Greek Yoghurt (this can be 0% or full fat)
Juice of half a Lemon
Salt and Pepper
For the salad
2 Chicken Thighs
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Regular price £0.00 Sale price £7.95
Half an Avocado
2 Cobs of Corn (cooked)
1 head of Romaine Lettuce
1/2 Red onion
Handful of Coriander
Olive Oil and Balsamic Vinegar to dress


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This is undoubtedly one of our favourite healthy chicken thigh recipes! A delicious and fresh summer salad that can be made by combining our juicy BBQ chicken and an easy homemade coleslaw. Perfect for light evenings and quick to rustle up on a hot day.
Category BBQ
Serving 2
Prep Time 15 minutes
Cook Time 25 minutes


  1. Step 1 Let’s begin with the chicken thighs. These have been pre-seasoned in our delicious BBQ sauce and so are ready to cook straight away! There are a few different ways to cook thighs, but our preferred way is straight into the fan oven at 190 degrees for 20-25 minutes before finishing off on the BBQ for a few minutes on each side, making the skin delicious and crispy!

  1. Step 2 Wash and chop the ingredients for the salad and grate the ingredients together for the coleslaw. The coleslaw can be kept in the fridge overnight, but the salad is best prepared just before eating. Shave the corns of the cooked cobs and add to the salad. Toss in the dressing and tuck in!

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