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BBQ chicken salad with green goddess dressing

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A simple yet flavourful recipe. Packed with so much goodness this BBQ chicken salad with green goddess dressing will be on rotation.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 5 mins resting time)

Ingredients

  • 1 cup (280g) plain yoghurt
  • 2 tbs each chopped fresh basil, chives and parsley
  • 4 tbs olive oil, divided
  • 1 lemon, zest finely grated, juiced
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets (about 500g total), fat trimmed
  • 2 corn cobs, husked
  • 1 head iceberg lettuce, cut lengthways into 4 slabs
  • ½ continental cucumber, peeled, seeded, thinly sliced
  • 1 cup (125g) cherry tomatoes, halved
  • 50g fresh green beans, thinly sliced diagonally

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat barbecue for medium-high heat. In a blender or food processor, blend yoghurt, basil, chives, parsley, 2 tbs oil, lemon zest and 1 tbs lemon juice until smooth. Season with salt, pepper and more lemon juice, if necessary. Cover the dressing and refrigerate.

  2. Step 2

    Coat chicken with 1 tbs oil and sprinkle with salt and pepper. Barbecue chicken, rotating as needed, for 4 mins each side or until chicken is cooked through. Transfer chicken to chopping board and set aside for 5 mins to rest. Slice chicken.

  3. Step 3

    Meanwhile, toss corn with remaining 1 tbs oil and sprinkle with salt and pepper. Barbecue corn, turning as needed, for 10 mins or until charred all over and tender. Slice kernels from corn cobs.

  4. Step 4

    Divide iceberg slabs among 4 plates and sprinkle with salt and pepper. Spoon dressing over lettuce. Top with chicken, corn kernels, cucumber, tomatoes, green beans and more dressing.