Sticky chicken salad recipe

By Lucy Williams

  1. Serves 4
  2. Takes 10 minutes to make, 15 minutes to cook
  3. Rating

This light, healthy salad recipe is an ideal summer supper. And the other good news is that it's on the table in 25 minutes.

tried and tested
Sticky chicken salad


  1. Grated zest of 1 lemon and juice of 1½
  2. 2 tbsp runny honey
  3. 3½ tbsp extra-virgin olive oil
  4. Small bunch of fresh mint leaves, half chopped, half kept whole or torn if large
  5. 4 skinless chicken breasts, each sliced into 3 pieces
  6. 200g podded broad beans
  7. 200g garlic ciabatta, sliced in half lengthways
  8. Large handful lamb’s lettuce
  9. 400g tin chickpeas, drained and rinsed
  10. 150g cherry tomatoes, chopped
  11. ½ cucumber, deseeded and diced
  12. Small handful fresh parsley, chopped
  13. 2 tsp grainy mustard


  1. 1. Preheat the grill to medium-high. In a large bowl, mix together the zest and juice from one of the lemons, the honey, 1½ tbsp of the oil and the chopped mint. Season and add the chicken, stirring to coat. Leave to one side for 10 minutes.
  2. 2. Meanwhile, blanch the broad beans for 2 minutes in a small pan of boiling water. Drain, refresh with cold water and drain again. Slip the beans from their skins and set aside. Tear the ciabatta into small pieces, place on a baking sheet and grill for 5 minutes until golden and crisp.
  3. 3. Preheat a barbecue or griddle over a high heat. Cook the chicken for 2-3 minutes on each side until charred, sticky and cooked through.
  4. 4. Toss the lettuce, broad beans, ciabatta, chickpeas, chopped tomatoes, cucumber, parsley and remaining mint together in a large bowl. Whisk together a quick dressing with the remaining olive oil, 1 tbsp lemon juice and the mustard. Season to taste and pour over the salad, then add the warm sticky chicken and toss to coat.

Nutritional info

Per serving: 540kcals, 13.8g fat (2.1g saturated), 45.1g protein, 51.1g carbs, 10.5g sugar, 1g salt


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