Sticky barbecue chicken salad
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Our homemade barbecue sauce uses a little brown sugar, but still has far less added sugar than store-bought sauces—not to mention a fresher, zippier flavour.
Ingredients
Tomato sauce (ketchup)
⅓ cup(s), (80ml)
Sweet mustard
3 tsp, honey variety
Seasoning
2 tsp, barbeque flavoured (see tip)
Brown sugar
1 tsp
Onion powder
1 tsp
Worcestershire sauce
½ tsp
Skinless chicken breast
600 g, (4 x 150g)
Cos lettuce
1 baby, coarsely chopped
Cherry tomatoes
250 g, halved
Red capsicum
1 medium, chopped
Canned black beans, rinsed, drained
½ cup(s), (90g)
Canned corn kernels, rinsed and drained
½ cup(s), (80g)
Ranch dressing
¼ cup(s), (60ml)
Reduced fat feta cheese
25 g
Green shallot(s)
2 individual, diagonally sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Stir tomato sauce, mustard, seasoning, sugar, onion powder, and Worcestershire sauce in a small bowl until combined. Set aside.
2
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.
3
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.
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