Barbecue chicken salad
½ cup(s), (130g)
1 tbs, American or other variety
1 tbs, steak variety
2 tsp, dark
Skinless chicken breast
2 baby, coarsely chopped
250 g, baby grape variety, halved
1 medium, finely chopped
Canned black beans, rinsed, drained
½ cup(s), (90g)
Canned corn kernels in brine, rinsed, drained
1 300g can, (buy 1 x 300g can)
60 ml, (¼ cup), caesar variety
Soft goat's cheese
60 g, crumbled
2 individual, thinly sliced
- Preheat a chargrill pan or barbecue on high heat. Combine passata, mustard, seasoning, sugar, onion powder and Worcestershire sauce in a small bowl.
- 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.
- 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.