Grilled Chicken Green Goddess Salad
Prep Time 15 minutes
Cook Time 15 minutes
For the salad
6 skin-on, boneless chicken thighs
1 crunchy lettuce, such as little gem or sweet gem
4 spring onions, finely sliced
1 stalk celery, finely sliced
Approx 10 radishes, finely sliced
Small handful chives, finely sliced
For the green goddess dressing
3 anchovy fillets or 1 tablespoon fish sauce
A large bunch of basil
Small handful chives
2 spring onions
1 avocado, peeled
2 cloves garlic, peeled
3 tablespoons natural yoghurt
3 tablespoons white wine vinegar (or cider vinegar, or lemon juice)
3 tablespoons extra virgin olive oil
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This is such a transformative dressing; a blend of aromatic herbs and creamy avocado it works particularly well with grilled chicken but is also fantastic with salmon or served as a dip for grilled vegetables. The anchovies are merely a seasoning - the dressing won’t taste fishy at all.
1. To make the green goddess dressing, place all the ingredients in a blender and whizz to a smooth dressing. Season with salt and pepper to taste and set aside.
2. Place the chicken on a chopping board in a single layer, making sure they’re laid out flat. Cover with a piece of clingfilm or other protective covering and use something heavy such as a rolling pin to bash the thighs until they are an even thickness. Season well with salt and pepper.
3. Light two of the gas burners on the Jupiter Outback BBQ and set the heat to medium.
4. Once hot, lay the chicken on the grill, skin side down. Cook, moving the chicken around occasionally as flare-ups occur. You want to do the majority of the cooking skin side down to make sure the skin is nice and crispy. The chicken should take around 10 minutes in total.
5. Once cooked, remove the chicken and slice.
6. Assemble the salad ingredients on a plate and top with the sliced chicken and plenty of the green goddess dressing.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques