Guava BBQ-marinated chicken salad

Guava BBQ-marinated chicken salad recipe

Tangy, sweet, smoky and salty. Guava BBQ-marinated chicken salad has it all! The delicate sweetness of guava is delicious with sticky barbecue chicken, and fresh greens complete this dish. A perfect accompaniment to a warm afternoon lunch. 

Guava BBQ-marinated chicken salad

Serves: 4
Cooking Time: 1 hr 15 mins

Ingredients

  • Guava BBQ Sauce

  • ½ x 400g tin tomatoes
  • ½ (about 80g) onion, peeled and chopped
  • 4 (about 400g) guavas, peeled, seeded and chopped
  • 60ml (¼ cup) guava juice
  • 30ml (2 tbsp) brown sugar
  • 1 garlic clove, peeled and crushed
  • 15ml (1 tbsp) red wine vinegar
  • 7,5ml (1½ tsp) Worcestershire sauce
  • 2,5ml (½ tsp) smoked paprika
  • 2,5ml (½ tsp) fine salt
  • pinch freshly ground black pepper
  • Salad

  • olive/avocado oil, to rub
  • 4 x 120g deboned chicken breasts
  • 200g (about 2 heads) cos lettuce
  • 2 avocados, peeled and pitted
  • 150g asparagus tips, blanched
  • 2 (about 200g) guavas, sliced
  • 50g Parmesan, finely grated
  • 80g walnuts, chopped
  • handful microherbs, to garnish

Instructions

1

For the sauce, place everything in a saucepan over medium heat and bring to a gentle simmer. Cover with a lid and cook, 20 minutes. Purée until smooth.

2

For the salad, heat a griddle pan until very hot. Rub a bit of oil onto each chicken breast and fry, 4 minutes on each side, regularly basting with a third of the guava BBQ sauce. Remove from heat and slice into strips. Toss with the remaining BBQ sauce or serve with more BBQ sauce on the side.

3

Scatter the lettuce onto a serving platter. Use a teaspoon to scoop out bite-size chunks of avocado and add to the platter. Add the asparagus, guava slices and chicken strips and top with the Parmesan and walnuts. Garnish with micro-herbs to serve.

Notes

Cook's tip: This sauce works wonderfully as a flavouring for pulled beef or pork, which is a scrumptious filling in baked potatoes or gourmet sandwiches.

 

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