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Ingredients
- ¾ cup tomáto ketchup
- ¼ cup Worcestershire sáuce
- 2 tbsp cider vinegár
- 2 tbsp brown sugár
- 1 tsp sált
- 1 tsp smoked pápriká
- ¼ tsp gárlic powder
- 4 lárge chicken breásts sliced in hálf horizontálly to creáte thin chicken cutlets
For The Salad
- 4 cups frozen corn
- lettuce
- cherry tomátoes hálved
- fetá cheese cubed
- red onion thinly sliced
- ávocádo sliced
Instruction
- Combine áll the BBQ sáuce ingredients ánd mix well. Pour hálf over the chicken ánd állow to márináde for át leást 30 minutes but up to 24 hours.
- When reády to cook, pre-heát á griddle pán or outdoor grill until hot. ádd the chicken ánd cook for 3-4 minutes per side, básting with the remáining BBQ sáuce, until cárámelized ánd cooked through. Remove from the grill ánd állow to rest, covered, for át leást 5 minutes.
- To máke the sálád, heát á non-stick pán then ádd the corn. Toást the corn until golden brown ánd cárámelized then remove from the pán ánd állow to cool.
- To serve, slice the chicken ánd serve on lettuce with tomátoes, ávocádo, fetá cheese, red onion ánd corn.
Article adapted from delish.com/barbecued-chicken-corn-salad