BBQ chicken salad

BBQ Chicken Salad

You know what I did the other day? I jumped on the scales….. This isn’t something I do often, I’m not one of those kind of girls. I like my food too much to start messing around with calories and portion control – life is simply too short.

The problem is though, all this food blogging is starting to take a tiny bit of a toll on my tush. It’s just a little bit bigger than I’d like it to be. Rather than go down the crash diet route thought, I’ve opted to try and tone up and get a bit healthier in a sensible way. Long story short, I joined the gym!

Gyms have not been my friend in the past, I find them uninspiring and I tend to give up on them quite quickly. This time though, I’m going to put it all out there on the internet and make a pledge to try and stick with it. You can ask me in a couple of months how I’m getting on, and if I’ve given up you have my permission to give me a rollocking.

This salad isn’t super healthy – it has caesar dressing and BBQ sauce in it, even a little parmesan cheese thrown in for good measure. It alone won’t turn you into a bikini model but hopefully, in conjunction with a little bit of exercise, it is going some way towards a slightly healthier lifestyle choice. Oh, and its also darn tasty too 🙂


2 chicken breasts
Salt and freshly ground black pepper, to taste
1 head iceberg lettuce, shredded
200g cherry tomatos, halved
1 small tin sweetcorn, drained
1/2 tin black beans, drained and rinsed
1/2 red onion, thinly sliced
1/4 cup caesar dressing
1/4 cup sweet BBQ sauce
Parmesan cheese, to serve


Season the chicken breasts with a little salt and pepper and cook under a hot grill for 10-15, turning once or twice until they are cooked through. Once cooked, leave to cool slightly before cutting up into small chunks.

Shred the lettuce and add to a large salad bowl. Add in the sliced onion, tomatoes, black beans and sweetcorn. Now add in the diced chicken. Pour over the caesar dressing and use tongs to mix everything well. Serve up a generous helping onto each plate then drizzle over some BBQ sauce. If you’re feeling exra decadent you can also grate oven a little bit of parmesan cheese to fancy things up a bit.

Serves 4



  1. Spring Tomorrow

    Hi Cheryl! Thanks for following my site (8 months ago!) which is no longer in use anymore. My current blog address is so do follow my new site if you want to know more about Singapore’s amazing food culture, read reviews of our local eats or be inspired by my wide range of recipes. Or just stop by to say hello 🙂 You have some great recipes here and I’m looking forward to seeing more posts from you. Cheers!

  2. Anonymous

    Ha ha, this salad is deliciously naughty.

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