Barbecued chicken, blue cheese and pickled celery salad
- Published: 28 Jul 16
- Updated: 4 Mar 25
Sophie Michell’s recipe for barbecued chicken incorporates classic American flavours but without the junk food association – a great salad for sharing with friends.
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Serves 4
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Hands-on time 40 min, plus marinating
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Ingredients
- 150ml white wine vinegar
- 50g sugar (any type will do)
- 4 celery sticks, thinly sliced, plus celery leaves to garnish
- 8 British free-range, skinless and boneless chicken thighs
- 50ml olive oil
- 1 tbsp barbecue sauce
- ½ iceberg lettuce (about 250g)
- 100g saint-agur blue cheese, or similar soft, creamy blue cheese, crumbled
For the spice mix
- 1 tsp smoked paprika
- ½ tsp garlic salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ½ tsp ground allspice
- Pinch dried thyme
- Pinch dried oregano
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Method
- First, quick-pickle the celery. Put the vinegar and sugar in a saucepan and set over a medium heat for 5 minutes. Put the celery in a bowl, pour over the liquid and leave to cool, then put in the fridge for at least 1 hour.
- To make the spice mix, combine all the spices together in a large bowl. Rub the mix into the chicken thighs, along with the oil. Season.
- Heat a griddle pan over a high heat, or get a barbecue ready. When very hot, cook the chicken thighs for 5-7 minutes on each side until cooked through, depending on how thick they are. Work in batches if necessary. Take off the heat and brush with the barbecue sauce.
- Break up the iceberg lettuce into large pieces and arrange on a platter or plate. Slice the chicken and arrange on top, along with the cheese, pickled celery and celery leaves.
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- Recipe from June 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 416kcals
- Fat
- 22.3g (7.8g saturated)
- Protein
- 37.8g
- Carbohydrates
- 14.9g (14.6g sugars)
- Fibre
- 2.3g
- Salt
- 2g
delicious. tips
Keep the lettuce leaves whole and use them as cups to serve the chicken in individual portions, if you like.
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