This BBQ chicken salad is full of flavour and made with budget-friendly drumsticks. Bookmark this for your next backyard barbie.
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + cooling & 1 hour marinating time
Ingredients
- 1/2 cup (125ml) smoky barbecue sauce
- 1 tsp ground paprika
- 1/2 tsp dried chilli flakes (optional)
- 1/4 cup (60ml) olive oil
- 2 tbs lemon juice
- 1.2kg Coles RSPCA Approved Chicken Drumsticks
- 180g streaky bacon rashers
- 1 baby cos lettuce, coarsely chopped
- 2 vine-ripened tomatoes, chopped
- 1 red onion, thinly sliced
- 400g can four bean mix, rinsed, drained
- 1 avocado, stoned, peeled, chopped
- 1/4 cup (60ml) buttermilk
- 1 tbs honey
Nutritional information
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
Step 1
Combine the barbecue sauce, paprika, chilli flakes, if using, 2 tbs oil and half the lemon juice in a large bowl. Add the chicken and toss to coat. Cover and place in the fridge for 1 hour to develop the flavours.
Step 2
Heat a covered barbecue on medium. Cook chicken in the covered barbecue using indirect heat, turning occasionally, for 20 mins or until golden brown and cooked through. (Alternatively, preheat oven to 200°C. Roast the chicken in the oven, turning halfway, for 30 mins or until cooked through.) Transfer to a plate and cover with foil to keep warm.
Step 3
Heat a barbecue flat plate on high. Cook bacon for 2-3 mins each side or until crisp. (Alternatively, cook bacon in a frying pan over high heat for 2-3 mins each side or until crisp.) Set aside to cool slightly. Tear into pieces.
Step 4
Combine the lettuce, tomato, onion, beans, bacon and three-quarters of the avocado in a bowl. Toss to combine. Place the buttermilk, honey, remaining avocado and remaining lemon juice in a blender. Blend until smooth. Transfer to a jug. Drizzle a little dressing over the salad and toss to combine.
Step 5
Serve the chicken with salad and remaining dressing.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store leftover baby cos lettuce in the coolest part of your fridge. If it starts to wilt, revive it by submerging in a bowl of iced water for 5 mins. Dry the leaves, then add to salads.
Use it up: Leftover buttermilk is perfect for pancakes, veggie fritters or even an easy batter for fried chicken. Try the recipe at coles.com.au/easyfriedchicken.
Smoky BBQ chicken with summer cobb salad
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + cooling & 1 hour marinating time
Ingredients
- 1/2 cup (125ml) smoky barbecue sauce
- 1 tsp ground paprika
- 1/2 tsp dried chilli flakes (optional)
- 1/4 cup (60ml) olive oil
- 2 tbs lemon juice
- 1.2kg Coles RSPCA Approved Chicken Drumsticks
- 180g streaky bacon rashers
- 1 baby cos lettuce, coarsely chopped
- 2 vine-ripened tomatoes, chopped
- 1 red onion, thinly sliced
- 400g can four bean mix, rinsed, drained
- 1 avocado, stoned, peeled, chopped
- 1/4 cup (60ml) buttermilk
- 1 tbs honey
Description
This BBQ chicken salad is full of flavour and made with budget-friendly drumsticks. Bookmark this for your next backyard barbie.
Method
Step 1
Combine the barbecue sauce, paprika, chilli flakes, if using, 2 tbs oil and half the lemon juice in a large bowl. Add the chicken and toss to coat. Cover and place in the fridge for 1 hour to develop the flavours.
Step 2
Heat a covered barbecue on medium. Cook chicken in the covered barbecue using indirect heat, turning occasionally, for 20 mins or until golden brown and cooked through. (Alternatively, preheat oven to 200°C. Roast the chicken in the oven, turning halfway, for 30 mins or until cooked through.) Transfer to a plate and cover with foil to keep warm.
Step 3
Heat a barbecue flat plate on high. Cook bacon for 2-3 mins each side or until crisp. (Alternatively, cook bacon in a frying pan over high heat for 2-3 mins each side or until crisp.) Set aside to cool slightly. Tear into pieces.
Step 4
Combine the lettuce, tomato, onion, beans, bacon and three-quarters of the avocado in a bowl. Toss to combine. Place the buttermilk, honey, remaining avocado and remaining lemon juice in a blender. Blend until smooth. Transfer to a jug. Drizzle a little dressing over the salad and toss to combine.
Step 5
Serve the chicken with salad and remaining dressing.