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BBQ chicken salad with green goddess dressing
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
"BBQ chicken on crunchy iceberg with cucumber, green beans, cherry tomatoes, and creamy yogurt dressing." - Curtis Stone
Ingredients:
  • 280g yoghurt
  • 40.00 ml fresh basil, chopped
  • 40.00 ml fresh chives, chopped
  • 40.00 ml fresh parsley, chopped
  • 72.80 gm olive oil, divided
  • 1 lemon, zest finely grated, juiced
  • 4 RSPCA Approved Chicken Thigh Fillets (about 500g total), fat trimmed
  • 2 corn cobs, husked
  • 1 head iceberg lettuce, cut lengthways into 4 slabs
  • 1/2 continental cucumber, peeled, seeded, thinly sliced
  • 125g tomato
  • 50g fresh green beans, thinly sliced diagonally
Instructions:
  • 1. Preheat the barbecue to medium-high heat. 2. In a blender or food processor, combine yoghurt, basil, chives, parsley, 2 tablespoons of oil, lemon zest, and 1 tablespoon of lemon juice. Blend until smooth. 3. Season the dressing with salt, pepper, and more lemon juice to taste. 4. Cover the dressing and refrigerate.
  • Drizzle 1 tablespoon of oil over the chicken and season generously with salt and pepper. Grill the chicken, flipping occasionally, for 4 minutes on each side or until fully cooked. Allow the chicken to rest on a cutting board for 5 minutes before slicing and serving.
  • Toss corn with a tablespoon of oil, salt, and pepper. Barbecue corn until charred and tender, about 10 minutes, turning as needed. Slice kernels from cobs. Divide iceberg slabs among 4 plates, sprinkle with salt and pepper, and spoon dressing over lettuce. Top with chicken, corn kernels, cucumber, tomatoes, green beans, and more dressing.

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