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Sticky barbecue chicken salad

Sticky barbecue chicken salad

Total Time
30 min
20 min
10 min
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.


Tomato sauce (ketchup)

cup(s), (80ml)

Sweet mustard

3 tsp, honey variety


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)


  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.


TIP: You’ll find a variety of barbecue flavoured seasonings in the herb and spice aisle in supermarkets.