Name: Barbecue chicken salad with rice & chargrilled corn
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 3 cobs corn, husks and silk removed; 1 tablespoon extra virgin olive oil; 250g microwave brown rice and quinoa blend; 250g mixed medley cherry tomatoes, halved; ½ cup coriander finely chopped, plus extra sprigs, to serve; 1 barbecue chicken, shredded; CHILLI DRESSING; ¼ cup (60ml) extra virgin olive oil; 1 long red chilli, chopped; 1 clove garlic, crushed; 1 teaspoon finely grated lemon rind; ¼ cup (60ml) lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon smoked paprika; 1 tablespoon honey

Barbecue chicken salad with rice & chargrilled corn

Dish up an easy, flavour-packed dinner.

Skip to Recipe

Serves 4

Prep

20M

Cook

10M

Total

30M

Grab a rotisserie chicken and you’re halfway to dinner with this vibrant barbecue chicken salad.

With chicken and rice, chargrilled corn, juicy tomatoes and a zingy chilli dressing, it’s a delicious dish for easy evenings.

Ingredients

3 cobs corn, husks and silk removed

1 tablespoon extra virgin olive oil

250g microwave brown rice and quinoa blend

250g mixed medley cherry tomatoes, halved

½ cup coriander finely chopped, plus extra sprigs, to serve

1 barbecue chicken, shredded

CHILLI DRESSING

¼ cup (60ml) extra virgin olive oil

1 long red chilli, chopped

1 clove garlic, crushed

1 teaspoon finely grated lemon rind

¼ cup (60ml) lemon juice

1 tablespoon red wine vinegar

1 teaspoon smoked paprika

1 tablespoon honey

Method

Preheat a chargrill pan over high heat. Brush corn with oil, place on chargrill and cook for 6-8 minutes, turning, or until charred. Set aside.

CHILLI DRESSING Meanwhile, combine oil, chilli, garlic, lemon rind and juice, vinegar, paprika and honey in a small food processor and process until smooth. Season with salt and freshly ground black pepper.

Heat the rice according to packet instructions. Place in a large bowl. Cut the kernels off the corn, add to salad with tomatoes and chopped coriander. Add half the Chilli Dressing and toss.

Divide between bowls. Top salad with barbecue chicken, remaining dressing and coriander, to serve.

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Recipe developer Jessica Brook

Jessica’s career spans every corner of the food world - from professionally-trained chef to recipe writer, food editor, stylist, and consultant. She is an expert at crafting food stories and writing recipes. Jessica brings a unique blend of cultural curiosity, refined skill, and personal style to every dish she creates.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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