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Ingredients
Serves 1
- 100g skinless and boneless chicken thigh fillet
- 25g barbecue sauce
- 50g avocado, peeled, pitted and roughly chopped
- 40g cherry tomatoes, quartered
- ½ baby gem lettuce, leaves shredded
- 65g red cabbage, shredded
- ½ corn on the cob
- 5g butter
- 1 pinch of salt
For the dressing:
- 30g yoghurt, such as Greek, natural or soya
- 2 tsp olive oil
- 1 tsp cider vinegar
- ½ bunch parsley, chopped
- ½ tsp dijon mustard
- salt and pepper to taste
Total time: 25 minutes
Method
In a large bowl, add the chicken thighs and the BBQ sauce. Leave to marinate for as long as you can.
Add the avocado, tomatoes, lettuce and cabbage to another bowl. Whisk the dressing ingredients together then mix through the salad and season to taste.
Place the corn in a covered bowl with a splash of water and microwave for 4 minutes.
Heat a griddle pan over a high heat, or get the BBQ nice and hot. Wait for the flames to die down then cook the chicken for 3-4 minutes on each side or until cooked through.
Cook the corn for 5 minutes, turning every so often until each side is lightly charred.
Serve the barbecue chicken with the salad and corn, adding the butter to the corn along with a sprinkle of salt.
Top tips
The chicken will be delicious cold so you can let everything cool then keep it for a lunch box or picnic.
You could also scale this recipe up to feed a crowd.
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