Barbecued Chicken Salad

225g boneless, skinless chicken breast, cut into thick strips
100ml light barbecue sauce
1 teaspoon granulated garlic
1 teaspoon chili powder

Salad Ingredients:
300g ready-to-serve romaine lettuce (chopped)
1 sliced fresh tomato
1 bunch sliced spring onions
50g sliced cucumbers
Oil and vinegar to taste (use oil sparingly)

Mix the chicken breast strips with the barbecue sauce, garlic and chili powder. Marinate up to 24 hours. Bake the chicken breast strips in a preheated 190C oven on a baking pan for 20-25 minutes until done. Chill until ready to serve. Place the lettuce and fresh vegetables on a large plate. Sprinkle with oil and vinegar. Place the barbecued chicken strips on top of the lettuce. This salad goes great with a baked potato.

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