BBQ chicken salad

Angela Nilsen gives chicken breasts for this salad a fresh off the barbecue taste without having to heat up the coals
By Angela Nilsen
BBQ chicken salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the barbecue sauce:

  • 2½ tbsp tomato purée
  • 2 tbsp white wine vinegar
  • 1 tbsp soy sauce
  • 4 tsp light muscovado sugar
  • 1 tbsp golden syrup
  • 1 garlic clove, crushed
  • 1/4 tsp smoked paprika
  • 1/4 tsp mustard powder

For the salad dressing:

  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • pinch of caster sugar

For the salad:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 500 g new potatoes, such as red-skinned Roseval, sliced lengthways into about 4-5mm thick slices
  • 100 g mixed salad leaves

Tips and Suggestions

The barbecue sauce can be made up a few days ahead - its flavour will develop all the more.

The simplest way to clean the griddle pan after cooking is to pour hot water into it immediately after you have finished and while it is still hot. That way, any sticky bits of sauce that have burnt on the pan will be removed more easily.


1. For the barbecue sauce: Mix all the ingredients together in a small bowl, season with a little salt and pepper and set aside.

2. For the salad dressing: Whisk together the oil, lemon juice, Dijon mustard, sugar and some salt and pepper in a small bowl for the dressing and set aside.

3. For the salad: Heat a griddle pan, lay the chicken breasts on it on a medium heat, with the skinned side down first. Cook for about 8 minutes until nicely browned with the grill marks. Adjust the heat as you cook as you dont want the chicken to burn, so lower it as necessary. Brush the chicken with more sauce as it cooks. Turn the chicken over and cook for another 3 minutes on medium-low heat until almost cooked. Brush any remaining sauce over the skinned-side of the chicken, turn it over again and cook for a minute or two longer just to cook and seal the sauce. Remove and set aside to rest.

4. While the chicken rests, heat the oil in a large non-stick frying pan. Pat the potato slices dry with kitchen paper then add them to the hot pan. If your pan isnt big enough for them not to be overcrowded, you will find it easier to fry the potatoes in two batches, adding a splash more oil if needed. Fry for about 8-10 minutes on a medium-high heat, turning often, until evenly browned and crisp. Season with salt and pepper.

5. To serve, slice the chicken thickly and pile the slices on 4 serving plates. Pile the leaves and potatoes next to them and drizzle a little of the dressing over each salad. Serve warm.

Want to see more like this? Take a look at lots more of our chicken salad recipes.

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