BBQ CHICKEN, WATERMELON AND TOMATO SALAD

Préparation :

15 min

Cuisson :

20 min

Portions

4

Ingredients

  • 4 boneless, skinless chicken breasts
  • 60 ml (1/4 cup) homemade or store bought barbecue sauce (gluten free)
  • 15 ml (1 tbsp) lemon juice
  • 1,25 L (5 cups) seedless watermelon, diced
  • 4 plum tomatoes, finely diced
  • 250 ml (1 cup) red onions, finely diced
  • 60 ml (1/4 cup) red wine vinegar
  • 60 ml (1/4 cup) canola oil
  • 1 L (4 cups) Romaine lettuce, shredded
  • 2,5 ml (1/2 tsp) black pepper, freshly ground

Preparation

  1. Preheat grill over medium-high heat.
  2. Whisk together barbecue sauce and lemon juice in small bowl. Pour over chicken breasts and coat on both sides with a brush.
  3. Turn off burners on one half of the gas grill. Set chicken on cool side of grill and close lid (cooking with indirect heat)
  4. Grill chicken for 10 minutes. Turn and cook another 10 minutes or until temperature of the thickest part indicates 74 °C (165 °F).
  5. While chicken is cooking, prepare salad by combining all ingredients in a large bowl.
  6. Serve salad with grilled chicken pieces.

Notes and tips

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec