BBQ Chicken Salad with Garlic and Lime


For the Chicken

7 to 8 tablespoons barbecue sauce (adjust to tastes)

1 tablespoon olive oil

2 tablespoons soy sauce

2 tablespoons worcestershire sauce

1 teaspoon chicken stock powder

2 cloves garlic, minced

1/2 lime, juiced

2 lbs whole skinless chicken breasts

For the Salad

8 cups mixed salad lettuce of choice

1 cup grape tomatoes , halved

2 green onions , sliced

1 avocado , sliced

1/4 cup basil leaves, chopped

Sprinkle of salt

8 slices pineapple, canned in natural juice

Lime wedges for serving

For the Chicken

Whisk together barbecue sauce, olive oil, soy sauce, worcestershire sauce, stock powder, garlic and lime juice.

Add chicken breasts to the marinade and coat chicken evenly.

Heat a large nonstick fry pan on medium heat.

Add a drizzle of oil to the pan and add the chicken with the marinade and sear on both sides.

Cover and cook chicken, turning every two minutes, until browned on both sides and cooked through.

Remove chicken and allow to rest and keep warm.

Reserve the remaining juices in a separate small bowl.

Drizzle a some oil onto the pan and grill pineapple rings on both sides until caramelized, for4 minutes each side.

For the Salad

Combine salad lettice in a large bowl and sprinkle salt over the top and toss.

Place cooked chicken on top along with the pineapple rings, tomatoes, green onions, avocado and basil.

Drizzle reserved juices from the pan over the salad with extra olive oil. Enjoy!
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