Salade au poulet BBQ et legumes

In collaboration with
Samuel Joubert, Le Coup de Grâce

4-6 Portions
35 min Prepping
25 min Cooking
Recipe Easy



  • 2 cups (500 ml) frozen corn
  • Olive oil
  • 1/2 head red lettuce, coarsely chopped
  • 1/3 red onion, thinly sliced
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 container (550 ml) grape tomatoes, halved
  • 1 ripe but firm avocado, diced
  • Salt and ground pepper


  • 1/3 cup (80 ml) mayonnaise
  • 1/4 cup (60 ml) milk
  • 1/2 tbsp. (7,5 ml) smoked paprika


Click the steps to erase them.

  1. Heat a good drizzle of olive oil in a large skillet on medium-high heat and add corn. Add salt and pepper, then mix. Cook 7 to 8 minutes, stirring occasionally, until corn is lightly golden. Transfer to a large salad bowl and let cool 15 minutes.
  2. Add remaining ingredients, except avocado, and mix. Refrigerate.
  3. Preheat BBQ to maximum heat, then reduce to medium. Oil grill with vegetable oil.
  4. Place marinated chicken breasts on hot grill and cook 3 to 4 minutes to get good grill marks. Turn chicken over and cook for 3 to 4 more minutes.
  5. Turn off one burner and move chicken breasts to that side of the BBQ. Continue cooking over indirect heat for 8 to 10 minutes or until chicken’s internal temperature reaches 165°F (74°C). Move to a plate, let cool 10 minutes, then cube. Add chicken to salad.
  6. Combine all ingredients, season with salt and pepper, and mix well.
  7. Add approx. 5 tbsp. (or more, to taste) of dressing and toss to coat well. Add avocado and mix gently. Serve immediately.