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BBQ Chicken Salad with Chickpeas and Corn
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BBQ Chicken Salad with Chickpeas and Corn

Herbacious BBQ chicken, crunchy chickpeas and juicy corn - this salad is far from boring. A delicious and easy salad to prepare for the week's lunches.
Makes 4 Serves
Prep Time 20 minutes
Cook Time 10 minutes
Easy As


Dressing :
2 tbsp lime or lemon juice
1 tbsp olive oil
½ tsp honey
1 tbsp chopped coriander
Pinch Gregg's Chilli Flakes
BBQ Chicken :
1 tbsp olive oil
1 tsp Gregg's Smoked Paprika
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Garlic Granules
1 tsp Gregg's Rubbed Oregano
400g boneless chicken breast, cut into thin strips
400g can Wattie's Chickpeas in Springwater, drained
Salad :
130g bag mixed salad greens
410g can Wattie's Whole Kernel Corn, drained
1 red pepper, sliced (170g)
50 g feta, crumbled
¼ cup coriander sprigs

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 290g

Energy 1685kJ
Protein 33.2g
Fat, total 17.5g
- saturated fat 4.3g
Carbohydrate 22.7g
- sugars 7.2g
Dietary Fibre 10.1g
Sodium 380mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online

Made with

 Gregg's Smoked Paprika
 Gregg's Garlic Granules
 Gregg's Ground Cumin
 Gregg's Rubbed Oregano
 Gregg's Chilli Flakes


Step 1
To prepare the dressing, combine the lime or lemon juice, olive oil, honey, coriander and Gregg's Chilli Flakes in a jar with a lid. Season to taste. Shake to combine then set aside.
Step 2
Combine the olive oil, Gregg's Smoked Paprika, Gregg's Ground Cumin, Gregg's Garlic Granules and Gregg's Rubbed Oregano in a medium bowl. Add the chicken and toss to combine. Heat a dash of olive oil in a frying pan over medium heat. Add the chicken and cook for 3 to 4 minutes. Add the Wattie's Chickpeas in Springwater and cook for a further 2 minutes or until the chicken is cooked through. Set aside to cool slightly.
Step 3
To serve, place the salad greens into a large salad bowl or onto a platter. Top with the Wattie's Whole Kernel Corn, red pepper, chicken and chickpea mixture and feta. Drizzle over the dressing and garnish with coriander sprigs.


What do I need?
Select All
Lime or lemon juice
Olive oil
Gregg’s Chilli Flakes
Olive oil
Gregg’s Smoked Paprika
Gregg’s Ground Cumin
Gregg’s Garlic Granules
Gregg’s Rubbed Oregano
Boneless chicken breast
Wattie’s Chickpeas in Springwater
Mixed salad greens
Wattie’s Whole Kernel Corn
Coriander sprigs
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