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 can(s), 300g size can, (buy 1 x 300g can)
60 ml, (¼ cup), caesar variety
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.