BBQ Chicken Salad Recipe

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  • Olive Oil – 1 tblsp
  • Tomato Sauce – 4 tblsp
  • Clear Honey – 1 tblsp
  • Worcestershire Sauce – 1 tblsp
  • Mustard Powder – 1 tsp
  • Chicken Breast – 4, boneless
  • Little Gem Lettuces – 4, separated into leaves
  • Carrots – 4, roughly grated
  • Canned Sweet corn – 6 tblsp, drained
  • Red Pepper – 1/2, thinly sliced
  • Salt and Pepper
  • Fresh Chives – to garnish (optional)

For Dressing:

  • Soured Cream – 6 tblsp
  • Fresh Chives – 2 tblsp, snipped


  1. Place the oil, tomato sauce, honey, Worcestershire sauce and mustard powder in a shallow bowl and mix together well.
  2. Season with salt and pepper.
  3. Add the chicken and turn to coat in the marinade.
  4. Cover and leave to marinate in the refrigerator for 3 to 4 hours or overnight.
  5. Preheat the oven to 200C.
  6. Place the chicken on a rack set over a roasting tin.
  7. Spoon over any remaining marinade and roast in the oven for 40-45 minutes until cooked through and lightly charred in places.
  8. Cool for 5 minutes.
  9. Arrange the lettuce leaves, carrots, sweet corn and pepper on 4 serving plates.
  10. To make the dressing, mix the soured cream and chives in a small bowl and season with salt and pepper.
  11. Thickly slice each chicken breast and arrange on the salads.
  12. Serve with fresh chives, if using.

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