Barbecue chicken salad

Corn or maize is a native Taino word meaning “sacred mother,” or “giver of life.” It is considered both a vegetable and a cereal grain. The cob is part of the flower, while the individual kernel is a seed. The average ear has 800 kernels in 16 rows. A cob will always have an even number of rows. Corn is high in carbs and packed with fiber, vitamins and minerals and relatively low in protein and fat.

    This combination does not exist.

    Red Onion 15.0 grams

    Red Onion

    Walnuts 10.0 grams


    Black Beans 20.0 grams

    Black Beans

    Corn Kernels 20.0 grams

    Corn Kernels

    Romaine Lettuce 60.0 grams

    Romaine Lettuce

    Red Bell Pepper 20.0 grams

    Red Bell Pepper

    Tomato 30.0 grams


    Lemon 10.0 grams


    BBQ Sauce by Let's Cook 60.0 grams

    BBQ Sauce by Let's Cook

    Chicken Breast 80.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 341.0 kcal
    • |
    • Protein : 27.56 g
    • |
    • Fat : 10.23 g
    • |
    • Carb. : 40.28 g
    : Your Kitchen Essentials
    Utensils: Pan | bowl for mixing salad |
    Pantry: Salt | Pepper | Your preferred cooking oil | Olive oil |
    : Prepare the Ingredients
    Remove the chicken breast from fridge before 15 mins and leave it outside. Marinate the chicken with salt and pepper and olive oil.

    Wash and dry the vegetables prior to chopping (as required):
    - Romaine Lettuce: cut into dices
    - Tomato: cut into cubes
    - Red Bell Pepper: cut into cubes
    - Onions: peel and cut into cubes
    - Lemon: cut in wedges
    - Walnuts: leave as is or chop roughly.
    : Pan Grill the Chicken
    Heat a pan and add some oil to it. Cook the chicken on medium to high heat for 15 to 20 mins. Once cooked remove from heat and let it rest for couple of minutes. Cut into cubes and dress with barbecue sauce provided.
    : Assemble, Plate and Serve
    In a mixing bowl combine; lettuce, tomato, bell pepper, corn kernels, black beans, onions and chicken. Mix well. Check the seasoning.

    Plate and Serve:
    Serve the salad garnished with walnuts and a lemon wedge.