Curtis Stone's BBQ chicken salad with strawberries

Craving something fresh and flavoursome? Bursting with juicy strawberries, creamy avo and basil dressing, this salad is a winner.



Note: + 5 mins resting time



  • 1 garlic clove
  • 15g punnet basil, leaves picked
  • 1 lemon, rind finely grated, juiced
  • 135ml extra virgin olive oil, divided
  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets (about 250g each)
  • 60g Coles Australian 4 Leaf Salad
  • 60g Coles Australian Baby Rocket
  • 250g strawberries, cut into quarters
  • 1 Hass avocado, stoned, peeled, sliced
  • 3 radishes, thinly sliced
  • 1 spring onion, thinly sliced
  • 1/4 cup (35g) pistachios, toasted, coarsely chopped
  • Coles Bakery High Fibre Low GI 7 Seeds & Grains Rolls, warmed, to serve



In a food processor, process garlic until finely chopped. Add basil and lemon rind. Process until finely chopped. With the motor running, gradually add ½ cup (125ml) of the oil in a thin, steady stream until the mixture is bright green and smooth. Season with salt and pepper.


Prepare a barbecue or chargrill for medium-high heat. Lightly coat chicken with the remaining oil and season with salt and pepper. Cook for 6 mins each side or until cooked through but still juicy. Transfer to a carving board. Rest for 3 mins. Thickly slice across grain.


Arrange the salad leaves, rocket, strawberries, avocado, radishes and chicken on serving plates. Drizzle with the basil oil and lemon juice. Sprinkle with the spring onion and pistachios. Season with salt. Serve with the bread.



Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.