In a separate bowl, stir barbecue sauce into shredded chicken. Prep all the vegetables.
Spread lime juice liberally over avocado surface to prevent browning.
Place shredded barbecue chicken on salad greens in a pie-slice sized wedge reaching from edge to center. Continue to add wedges of each ingredient next to each other until the “wagon wheel” is completely filled.
Reserve any remaining ingredients that wouldn’t fit in the bowl for wraps the next day — these are delicious!
Serve with dressing on the side and tortilla chips.
* Bonus! Next day leftovers recipe:
Southwestern Barbecue Chicken Wraps
Spread barbecue ranch dressing on wraps.
Fill center with barbecue chicken and any leftover fresh salad ingredients.
Wrap bottom and sides, burrito-style, then wrap bottom half of sandwich snugly in paper or foil to serve.