Warm BBQ Chicken and Vegetable Salad Recipe

Name: Warm BBQ Chicken and Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (150 g) chicken breasts; 2 tablespoons cajun seasoning (or to taste); 2 ears corn (left in husk, and soaked in cold water for 10 minutes); 2 zucchini, cut on the diagonal into 1 cm thick slices; 250 g cherry tomatoes; 2 small red bell peppers, cut into slices 2 cm wide; 2 tablespoons oil; salt and pepper; sour cream, to serve; 2 tablespoons lime juice; 2 tablespoons oil; 1 tablespoon brown sugar; 1 tablespoon chopped of fresh mint; 1 small fresh red chile

Servings: persons

4 (150 g) chicken breasts
2 tablespoons cajun seasoning (or to taste)
2 ears corn (left in husk, and soaked in cold water for 10 minutes)
2 zucchini, cut on the diagonal into 1 cm thick slices
250 g cherry tomatoes
2 small red bell peppers, cut into slices 2 cm wide
2 tablespoons oil
salt and pepper
sour cream, to serve
2 tablespoons lime juice
2 tablespoons oil
1 tablespoon brown sugar
1 tablespoon chopped of fresh mint
1 small fresh red chile

1
Sprinkle the chicken breasts with the Cajun seasoning, and set aside whilst the corn is soaking.
2
To make the dressing, whisk all the ingredients together until the sugar has dissolved.
3
Char grill or BBQ the corn (turning often), and chicken for about 15 minutes (or until chicken is cooked).
4
Remove from the grill, and allow to cool for a couple of minutes, then remove the husks and silk from the corn.
5
With a sharp knife, cut large slices down the kernels, (so they stay intact in quite large pieces).
6
Slice the chicken on the diagonal.
7
Place in a bowl.
8
Toss the remaining vegetables in a large bowl with the oil and salt and pepper to season.
9
Cook them on the BBQ hot plate for about 2 minutes or until the tomatoes begin to pop their skins, and the other veggies are a little charred.
10
Combine them with the chicken and corn, pour over the dressing and toss gently.
11
Serve with sour cream on top.
12
We ate this served over salad leaves, with wedges on the side.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (150 g) chicken breasts, 2 tablespoons cajun seasoning (or to taste), 2 ears corn (left in husk, and soaked in cold water for 10 minutes), 2 zucchini, cut on the diagonal into 1 cm thick slices, and more.

Yes, Warm BBQ Chicken and Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm BBQ Chicken and Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions