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Warm BBQ Chicken and Vegetable Salad

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“Submitted to Ready Set Cook #3 Prep time includes allowing the corn and chicken to soak and stand.”

Ingredients Nutrition


  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.

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