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Who Brings Salad to a BBQ? Grilled Chicken Recipe

Who Brings Salad to a BBQ? Grilled Chicken Recipe Free Cooking and BBQ Magazine

When you think of BBQ food, what comes to mind are typically heavy dishes meant to be filling. Meats, baked beans, and macaroni & cheese are the first that we think of. Even the salads are usually mayo-heavy, stopping any change for a dieter to have a BBQ dinner option. 

Grilled Chicken Recipe

With the world becoming more health conscious, we should offer more healthy options at our BBQ’s to include our fit friends. BBQ’s originally began as meat-heavy meals with a roasted corn cob on the side. Over the years, more dishes were added to the roster, and they do not help the waistline! 

A delicious, yet healthy BBQ salad is hard to come by. That is why we have devised a recipe to accommodate the lightness and freshness of summer while still incorporating all aspects of a BBQ. 

Who Brings Salad to a BBQ? Grilled Chicken Recipe Free Cooking and BBQ Magazine

Healthy Grilled Chicken, Blueberry Salad with Balsamic Vinaigrette Recipe 


1 large chicken breast 

1 bottle balsamic vinaigrette 

2 heirloom tomatoes, sliced into steaks 

2 ears of fresh corn 

1 package rocket or arugula 

1 package fresh blueberries 

2 handfuls slivered toasted almonds 

(optional) Kalamata olives, pitted 

 Who Brings Salad to a BBQ? Grilled Chicken Recipe Free Cooking and BBQ Magazine

Begin with marinating your chicken in the balsamic vinaigrette. Marinade at least two hours, overnight preferred. 

Next, heat up the grill. My preferred way to heat charcoal is to use a charcoal chimney, found at most hardware stores. Load your coals into the top until you reach about ¾ of the way up the side. In the bottom of your chimney, load up crumpled newspaper until its packed but NOT tight. You want enough to light the charcoal but not enough to start a large fire. Light the paper with a long match. Leave the charcoal chimney to do its thing and heat up the coals, about 10 minutes. Dump your coals into the bottom of your grill, preferably on one side. 

Who Brings Salad to a BBQ? Grilled Chicken Recipe Free Cooking and BBQ Magazine

Once the grill is good and hot, cook your chicken breast about 8 minutes per side, or until a thermometer reads 160 degrees. Remove from the grill and let rest to let the juices redistribute through the meat. Once rested, slice your meat into strips. 

Grill your heirloom tomato steaks on the hot side of the grill for about 30 seconds per side. Remove and chop into ½ inch cubes. Add your corn cobs and grill, rotating each side every 2 mins. Cook the corn for a total of eight minutes. Remove from the grill and slice the kernels off the corn cob. 

Empty your rocket or arugula in a salad bowl. Top with chicken strips, seared tomatoes, roasted corn kernels, blueberries, toasted almonds, and your optional Kalamata olives. The olives give a nice tangy bite to the salad, but can be omitted. The salad has a lot of flavor on its own. 

The last step is to enjoy! Your guests will love this healthy salad at any BBQ! 

By: Tracy Nawara



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