Barbecue chicken salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Tomato passata
½ cup(s), (130g)
Mustard
1 tbs, American or other variety
Seasoning
1 tbs, steak variety
Brown sugar
2 tsp, dark
Onion powder
1 tsp
Worcestershire sauce
½ tsp
Skinless chicken breast
500 g
Cos lettuce
2 baby, coarsely chopped
Tomato(es)
250 g, baby grape variety, halved
Red capsicum
1 medium, finely chopped
Canned black beans, rinsed, drained
½ cup(s), (90g)
Canned corn kernels, rinsed and drained
1 300g can, (buy 1 x 300g can)
Fat-free dressing
60 ml, (¼ cup), caesar variety
Soft goat's cheese
60 g, crumbled
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Preheat a chargrill pan or barbecue on high heat. Combine passata, mustard, seasoning, sugar, onion powder and Worcestershire sauce in a small bowl.
2
Place chicken between 2 sheets of baking paper and pound until ½ cm thick. Season with salt and pepper. Cook chicken for 2 minutes each side or until almost done. Brush chicken all over with sauce mixture and cook for a further 1-2 minutes or until cooked through. Set aside, loosely covered, to rest for 5 minutes. Thickly slice.
3
Meanwhile, combine lettuce, tomatoes, capsicum, beans, corn and dressing in a large bowl. Toss to combine. Top with chicken and sprinkle with cheese and shallots to serve.
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