Ingredients
8tbspbarbecue sauce
1tbspolive oil
2tbspsoy sauce
2tbspWorcestershire sauce
1tspvegetable stock powder
1 ½tspgarlic
½lime,juiced
1lbwhole skinless chicken breast fillets
8cupsmixed salad leaves,or lettuce of choice
1cupgrape tomatoes,halved
2green onions,sliced
1avocado,sliced
¼cupbasil leaves
sprinklesalt
8slicespineapple,canned in natural juice
lime wedges,to serve
Preparation
In a wide shallow bowl, whisk together the barbecue sauce, olive oil, soy sauce, worcestershire sauce, stock powder, garlic and lime juice. Add the chicken breasts to the marinade and coat chicken evenly.
Heat a large nonstick grilling pan/skillet over medium heat. Add a drizzle of oil to the pan and add the chicken with the marinade and sear on both sides.
Cover the pan and cook chicken, turning after every two minutes or so, until browned on both sides and cooked through. Remove, allow to rest, and keep warm.
Reserve the remaining juices/sauce leftover from the chicken in the pan into a separate small bowl.
Drizzle a small amount of oil onto the same pan, and grill pineapple rings on both sides until caramelized.
Combine all salad ingredients into a large bowl and toss them until mixed through. Sprinkle salt over the top, and toss again.
Place the cooked chicken on top along with the pineapple rings, tomatoes, green onions, avocado, and basil.
Drizzle reserved juices from the pan over the salad with extra olive oil.
