Tangy, sweet, smoky and salty. Guava BBQ-marinated chicken salad has it all! The delicate sweetness of guava is delicious with sticky barbecue chicken, and fresh greens complete this dish. A perfect accompaniment to a warm afternoon lunch.
Guava BBQ-marinated chicken salad
Ingredients
Guava BBQ Sauce
- ½ x 400g tin tomatoes
- ½ (about 80g) onion, peeled and chopped
- 4 (about 400g) guavas, peeled, seeded and chopped
- 60ml (¼ cup) guava juice
- 30ml (2 tbsp) brown sugar
- 1 garlic clove, peeled and crushed
- 15ml (1 tbsp) red wine vinegar
- 7,5ml (1½ tsp) Worcestershire sauce
- 2,5ml (½ tsp) smoked paprika
- 2,5ml (½ tsp) fine salt
- pinch freshly ground black pepper
Salad
- olive/avocado oil, to rub
- 4 x 120g deboned chicken breasts
- 200g (about 2 heads) cos lettuce
- 2 avocados, peeled and pitted
- 150g asparagus tips, blanched
- 2 (about 200g) guavas, sliced
- 50g Parmesan, finely grated
- 80g walnuts, chopped
- handful microherbs, to garnish
Instructions
For the sauce, place everything in a saucepan over medium heat and bring to a gentle simmer. Cover with a lid and cook, 20 minutes. Purée until smooth.
For the salad, heat a griddle pan until very hot. Rub a bit of oil onto each chicken breast and fry, 4 minutes on each side, regularly basting with a third of the guava BBQ sauce. Remove from heat and slice into strips. Toss with the remaining BBQ sauce or serve with more BBQ sauce on the side.
Scatter the lettuce onto a serving platter. Use a teaspoon to scoop out bite-size chunks of avocado and add to the platter. Add the asparagus, guava slices and chicken strips and top with the Parmesan and walnuts. Garnish with micro-herbs to serve.
Notes
Cook's tip: This sauce works wonderfully as a flavouring for pulled beef or pork, which is a scrumptious filling in baked potatoes or gourmet sandwiches.
