Recipe

BBQ Butterflied Chicken on Chop Salad

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BBQ Butterflied Chicken on Chop Salad

Maple-flavored BBQ butterflied grilled chicken atop a luscious Italian chop chop salad of hard cheese, sweet cabbage, and legumy chickpeas.




Ingredients to serve 2

  • 300g x Chicken Breast - See Gino's Tip
  • 55ml x DD Maple BBQ Sauce
  • 150g x Red Cabbage - roughly shredded
  • 1 tin x Chickpeas - drained and rinsed
  • 40g x Parmesan - shaved or coarsely grated
  • 50g x Lettuce - leaves separated and torn
  • 2 x Carrots - shaved with a peeler, cores chopped
  • 10g x Crispy Onions
  • 10ml x Dijon Mustard
  • 10ml x Honey
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Chicken Breast - See Gino's Tip
  • 110ml x DD Maple BBQ Sauce
  • 300g x Red Cabbage - roughly shredded
  • 2 tins x Chickpeas - drained and rinsed
  • 80g x Parmesan - shaved or coarsely grated
  • 100g x Lettuce - leaves separated and torn
  • 4 x Carrots - shaved with a peeler, cores chopped
  • 20g x Crispy Onions
  • 20ml x Dijon Mustard
  • 20ml x Honey
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Mix your roughly shredded cabbage, butter lettuce and shaved carrots in a large mixing bowl, clingfilm for use later. Whisk together your dijon mustard, honey with double the volume olive oil and season with salt and pepper.

Washing Instruction

Wash your hands, red cabbage and carrots well. Rinse your butter lettuce thoroughly and drain on paper towel.

Gino's Tip

To "butterfly" your chicken; place it on a clean work surface. Hold a long, sharp knife along the length of the chicken. Using a sawing motion, slice through the breast almost to the end, being careful not to cut all the way through. Fold-out the chicken and press to flatten.

Step 1 - Pan-Fried Chickpeas

Heat a large frying pan over med-high heat, add a drizzling of olive oil then add your chickpeas and fry for 4-5 minutes until your chickpeas begin to pop. Season with salt and pepper then drain on paper towel. Once cooled mix into your red cabbage, butter lettuce and carrot bowl.

Step 2 - BBQ Butterflied Chicken

Season your butterflied chicken breasts with salt and pepper. Heat a large grill pan over med-high heat, once your pan is hot and beginning to smoke, sear your butterflied chicken breasts for 2-3 minutes on each side until completely cooked through. Once done remove your pan from the heat and baste your chicken breasts with your DayToDay Maple BBQ Sauce - turning them and cooking your basting in the residual heat in the pan. Depending on the size of your pan you might have to do the chicken in batches, cleaning the pan out between each batch if the sauce catches too much.

To serve

Mix your shaved/grated parmesan into your salad mix, season your salad and dress with your dijon and honey dressing. Divide your salad amongst your servings and top with your BBQ butterflied chicken. Enjoy!