Marinate the chicken in BBQ sauce the night before and this chicken salad is ready in just 20 minutes, the next day. This recipe serves 2 people and takes 40 mins to prepare and cook. This BBQ chicken salad recipe is a great way of using up leftover BBQ chicken from your barbecue feast the day before. Store your chicken in the fridge in tin foil or an airtight container and add to this salad recipe for a filling lunch the next day.
Ingredients
For the salad:
- 2 chicken breasts, or 10 mini fillets
- 3tbsp barbecue sauce
- 1tbsp olive or sunflower oil
- 8 baby corn
- 8 sugar snap peas
- ½ red Onion
- Handful of rocket
- 1 baby gem lettuce or iceberg
For the dressing:
- 3tbsp barbecue sauce
- 3tbsp olive oil
- 1tbsp honey
- ½ lemon
- Sea salt and black pepper
To serve:
- Ciabatta bread
- Parmesan cheese
WEIGHT CONVERTER
Method
- Coat the chicken breasts or fillets with the barbecue sauce and leave to marinate for a minimum of 20 mins in the fridge, preferably overnight. Chill the rest of the salad ingredients well.
- Heat a griddle or frying pan until very hot. Brush the chicken mini fillets or breasts lightly with oil. Brown on one side for about 2-5 mins, depending upon the size and thickness of the chicken. Turn and brown on the other side for another 2-5 mins, or until fully cooked.
- Transfer the chicken to a square of tin foil and seal tightly. Let the chicken rest for 5 mins but keep warm.
- With the pan still on the heat, add the barbecue sauce and reduce the sauce for about a min to take all the flavour from the pan. Pour the hot sauce into a bowl, add the olive oil and lemon juice and allow to cool.
- Cut the lettuce into about 15mm strips, wash in cold water and allow to drain. Place the rocket and torn lettuce in two deep bowls. Slice the baby corn, halve sugar snap peas and slice the red onion and distribute among the bowls and toss gently.
- Unwrap the chicken and slice diagonally. Place on top of the salads. Pour the warm dressing over the salads. Add sea salt and black pepper to taste.
- Serve with warmed Ciabatta bread and shaved Parmesan cheese.
Top Tip for making BBQ chicken salad
You can marinate your chicken in whatever marinade you like. Make your own by mixing soya sauce, ketchup, honey, crushed garlic, lemon and hot pepper sauce together.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Greek-style stuffed chicken and salad
Greek-style stuffed chicken is made with spinach and feta and a mixed veg salad for a healthy dinner that's just 313 calories and ready in 30 mins
By Jessica Dady • Published
-
Moroccan chicken salad
Moroccan chicken salad is a delicious, warming salad that is full of flavour and freshly garnished too. It will keep you fuller for longer
By GoodtoKnow • Published
-
Gordon Ramsay's butter chicken
Gordon Ramsay's butter chicken recipe is so easy to make at home and tastes delicious too. It includes a butter chicken sauce and spice rub for the chicken.
By Gordon Ramsay • Last updated
-
Mushroom, bacon and pea risotto
Mushroom, bacon and pea risotto is a great dish if you're stuck with leftovers in the fridge, and it's the perfect alternative to a Carbonara or bacon and mushroom pasta
By Octavia Lillywhite • Published
-
Courgette and bacon risotto
Courgette and bacon risotto is a brilliant summer risotto - bursting with flavour but cheap, quick and easy to make.
By Octavia Lillywhite • Published
-
Lemon chicken and pea risotto
This delicious and healthy lemon chicken and pea risotto recipe is so easy to make at home. Plus it will take only 45 mins to prepare and cook
By Octavia Lillywhite • Published
-
This 11p lunch is perfect for saving money as living costs rise
By Kudzai Chibaduki • Published
-
These 7 everyday clothing items could get drivers FINED up to £5,000 - do you wear them at the wheel?
By Selina Maycock • Published
-
Salmonella sandwich fears at M&S, Aldi, Sainsbury's plus other supermarkets as they recall popular lunch items
By Selina Maycock • Published