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Barbecue chicken salad

Barbecue chicken salad

Total Time
30 min
20 min
10 min


Tomato passata

½ cup(s), (130g)


1 tbs, American or other variety


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


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


  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.


Tip: The BBQ sauce can be made up to 5 days ahead – feel free to play with other types of mustard or seasonings. The chicken can be grilled, sliced and chilled until ready to serve. The beauty of this salad is that you can really use any mix of greens and veggies you have on hand – try baby spinach, sliced celery, chopped or shredded carrot, cucumber, mushrooms and other types of capsicums.