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Barbecue Chicken Salad

The perfect salad to switch up your salad game once in a while. Full of flavor, full of vitamins and super easy! All you want!

Course dinner, lunch, Main Course, Salad
Cuisine American
Prep Time 15 Minuten
Cook Time 15 Minuten
Total Time 30 Minuten
Servings 4 servings
Calories 411 kcal

What you will need

For the barbecue chicken:

  • 2 large chicken breasts about 500-600g
  • 3 tbsp soy sauce
  • 75 g ketchup (without added sugar prefered)
  • 1 tbsp maple syrup
  • 1 tbsp vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce optional
  • 1 tsp salt

For the salad:

  • 4 handful salad such as iceberg lettuce
  • 1 cucumber
  • 1 red bell pepper
  • 1 corn on the cobb
  • 1 avocado
  • 1 large tomato about 150-200g
  • 100 g radishes (about 5 pieces

For the dressing

  • 1 tbsp olive oil
  • 50 g sour cream
  • 150 g yoghurt
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives or basil
  • 1/2 tbsp lemon juice

How to

  1. Combine all of the chicken marinade ingredients in a bowl. Cut the chicken breasts in half lengthwise and add it to the marinade. Let marinate in the fridge for about 2-4 hours. The longer the better. If you do not have the time leave it out.

  2. Heat up the barbecue. Brush the corn on the cobb with olive oil and grill it on indirect heat for about 7 minutes on each side until golden. After the first 5 minutes add the chicken breast and grill on each side for about 5 minutes. First 5 on direct, second 5 on indirect heat.

  3. In the meantime chop the salad, the tomatoes, cucumber, bell pepper. Finely slice the radishes. Half and depit the avocado and also cut into small chunks. Add it all to a large bowl.

  4. Combine all the ingredients for the dressing in a bowl.

  5. Once the corn is done cooking take it of the grill and cut the corn kernels of and add them to the rest. Toss the salad with the dressing and seperate onto bowls. Slice the chicken into fine strips and add it on top. Serve and enjoy!