Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
BBQ chicken, corn and slaw salad

BBQ chicken, corn and slaw salad

3
Points®
Total Time
10 min
Prep
10 min
Serves
2
Difficulty
Easy
An easy and delicious way to enjoy leftover BBQ chicken! These summery bowls bring all your BBQ favourites together for lunch. Using packaged coleslaw mix saves time, but you can also use freshly shredded cabbage and carrots. When fresh corn is in season, feel free to use it in place of frozen. This salad is also great topped with hot sauce and extra chopped shallots.

Ingredients

Coleslaw mix, without dressing

200 g

Green shallot(s)

1 individual, thinly sliced

Reduced-fat coleslaw dressing

1 tbs

Cooked skinless chicken breast

225 g

Barbecue sauce

2 tbs

Frozen corn

1 cup(s), (150g), thawed

Instructions

  1. Toss coleslaw and shallot in a large bowl with dressing to lightly coat. Divide between 2 shallow serving bowls or containers.
  2. Toss chicken with barbecue sauce in a medium bowl to lightly coat. Divide chicken between same bowls.
  3. Add ½ cup corn to each bowl. Serve straightway or cover and refrigerate for up to 1 day.

Notes

TIP: You can replace frozen corn kernels with fresh corn kernels, cut straight from the cob. There’s no need to cook them as they are deliciously sweet and juicy eaten raw.

You might like

You might like