Barbecued Chicken Salad

Barbecued Chicken Salad


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This tangy mix of fresh fruit, lean chicken and salad vegetables is rich in anti-oxidants.

Lynn Lewis

Serves: 4 

  • ¼ cup (60 ml) freshly squeezed orange juice
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon Dijon mustard
  • 3⁄4 teaspoon salt
  • freshly ground black pepper, to taste
  • 375 g skinless chicken breast fillets
  • 1 medium mango, peeled and cut into thin wedges
  • 1 medium tomato, cored and cut into thin wedges
  • ½ medium cucumber, seeded and thinly sliced
  • 1 medium red onion, thinly sliced
  • 150 g mixed salad leaves

Preparation:45min  ›  Cook:6min  ›  Ready in:51min 

  1. Whisk orange juice, lime juice, oil, vinegar, mustard, salt and pepper in a small bowl. Transfer ¼ cup dressing to another small bowl; add chicken breasts and turn to coat. Refrigerate, covered, 1 hour. Reserve remaining dressing.
  2. Preheat grill or barbecue to medium-hot. Grill or barbecue chicken until browned on one side, 3 minutes. Baste with marinade from the bowl that held the chicken. Turn chicken and grill until cooked through, 3 minutes. Transfer to a cutting board for 5 minutes. Cut into thick slices.
  3. Combine remaining dressing, mango, tomato, cucumber and onion in a large bowl. Add the warm chicken. Serve over salad greens.

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