How To Make Lime and Garlic Barbecue Chicken Salad
Reward yourself with a smoky grilled chicken salad with garlic and lime. Put on some toasted tomatoes and pineapples for a complete set of flavors.
- 8tbspbarbecue sauce
- 1tbspolive oil
- 2tbspsoy sauce
- 2tbspWorcestershire sauce
- 1tspvegetable stock powder
- 1 ½tspgarlic
- 1lbwhole skinless chicken breast fillets
- 8cupsmixed salad leaves,or lettuce of choice
- 1cupgrape tomatoes,halved
- 2green onions,sliced
- ¼cupbasil leaves
- 8slicespineapple,canned in natural juice
- lime wedges,to serve
In a wide shallow bowl, whisk together the barbecue sauce, olive oil, soy sauce, worcestershire sauce, stock powder, garlic and lime juice. Add the chicken breasts to the marinade and coat chicken evenly.
Heat a large nonstick grilling pan/skillet over medium heat. Add a drizzle of oil to the pan and add the chicken with the marinade and sear on both sides.
Cover the pan and cook chicken, turning after every two minutes or so, until browned on both sides and cooked through. Remove, allow to rest, and keep warm.
Reserve the remaining juices/sauce leftover from the chicken in the pan into a separate small bowl.
Drizzle a small amount of oil onto the same pan, and grill pineapple rings on both sides until caramelized.
Combine all salad ingredients into a large bowl and toss them until mixed through. Sprinkle salt over the top, and toss again.
Place the 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.
- Calories: 2049.83kcal
- Fat: 59.16g
- Saturated Fat: 9.11g
- Trans Fat: 0.03g
- Monounsaturated Fat: 33.11g
- Polyunsaturated Fat: 8.57g
- Carbohydrates: 281.91g
- Fiber: 45.64g
- Sugar: 191.41g
- Protein: 124.34g
- Cholesterol: 331.12mg
- Sodium: 6591.57mg
- Calcium: 506.02mg
- Potassium: 6162.95mg
- Iron: 14.92mg
- Vitamin A: 1847.02µg
- Vitamin C: 718.93mg
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