• 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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