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BBQ chicken salad with onion crema

Serves   4-6
Prep time: 20 mins + 30 mins marinating
Cooking time: 20 mins

Barbecue season is here, and this simple but utterly delicious chicken salad is an absolute winner! Served with a luscious onion crema and seasonal charred veggies, it’s the perfect plate for any Summer feast.  





  • 2 skinless chicken breasts
  • ⅓ cup store bought BBQ sauce 
  • Pams Olive oil 
  • 1 bunch spring onions, trimmed
  • 2 ears fresh sweetcorn, husk removed 
  • 250g green beans, trimmed 
  • 1 cup sour cream 
  • 120g baby spinach
  • ¼ red onion, finely diced 
  • 30ml lemon juice
  • 2 Tbsp sliced almonds, toasted

TIP: If you’d like to use tinned corn over fresh, drain and cook the kernels on the BBQ hotplate for a couple of minutes to heat the kernels through and give them a delicious, charred flavour!


  1. Using a sharp knife, carefully slice the chicken breasts in half horizontally. Place into a bowl and combine with half of the BBQ sauce and a drizzle of olive oil. Toss to coat, then cover and leave to marinade in the fridge for 30 minutes. 
  2. Bring a barbecue or grill pan to a medium high heat. Drizzle the spring onions, corn and beans with olive oil. Place the marinated chicken on the barbecue. Cook for 5-7 minutes on each side or until caramelised and cooked through, basting with the remaining BBQ sauce during cooking. 
  3. Place onto the grill and cook until each vegetable is tender and slightly charred.
  4. To make the crema, place the cooked spring onions and sour cream in a blender. Puree until smooth, then season to taste with salt and pepper. 
  5. To assemble the salad, cut the corn kernels from the cob and arrange on a plate with the warm beans and baby spinach. Sprinkle over the diced red onion, then squeeze the lemon juice over the top. 
  6. Drizzle olive oil over the salad, then finish with sliced almonds. Slice the cooked chicken and serve alongside the onion crema and assembled salad.