Sticky barbecue chicken salad
⅓ cup(s), (80ml)
3 tsp, honey variety
2 tsp, barbeque flavoured (see tip)
Skinless chicken breast
600 g, (4 x 150g)
1 baby, coarsely chopped
250 g, halved
1 medium, chopped
Canned black beans, rinsed, drained
½ cup(s), (90g)
Canned corn kernels in brine, rinsed, drained
½ cup(s), (80g)
¼ cup(s), (60ml)
Reduced fat feta cheese
2 individual, diagonally sliced
1 x 3 second spray(s)
- Stir tomato sauce, mustard, seasoning, sugar, onion powder, and Worcestershire sauce in a small bowl until combined. Set aside.
- Lightly spray a grill pan with oil and heat over a medium-high heat until hot. Season chicken with salt and pepper. Cook chicken for 3-4 minutes on each side, or until almost cooked through. Brush chicken with sauce mixture and cook, turning and brushing with extra sauce, for a further 2 minutes or until evenly glazed and cooked through. Transfer chicken to a clean chopping board. Rest 2 minutes, then thickly slice.
- Meanwhile, evenly divide lettuce, tomatoes, capsicum, black beans and corn among 4 plates. Top each serving with a chicken breast, drizzle with dressing and sprinkle evenly with feta and shallots.