BBQ Chicken Salad w/ Smokey Sweet Potato and Pitta Croutons

I wanted to create a truly comforting salad, and I think I might have achieved that. Juicy BBQ chicken thighs which are both sweet and spicy, hot and smokey Sweet Potato Wedges, crispy and crunchy Pitta Croutons, topped off with a creamy Garlic & Herb Dip (it’s a bit like dominoes). 10/10 salad vibes!

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Cook: 20 MINS


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Preheat oven to 180°C/ 375°F.
Mix together all BBQ marinade ingredients, then add chicken thighs. Stir to coat and leave to marinade whilst you prep the rest of your salad. Remember to light your coals 20 mins before cooking chicken thighs. Alternatively, you could oven bake or fry your BBQ chicken thighs.
Cut sweet potatoes in half, then into large wedges. Transfer to a bowl and microwave for 5 mins, until slightly soft. Leave to cool for 1 min, then add olive oil, garlic granules, hot smoked paprika and dried parsley. Mix to coat sweet potatoes, then transfer to a lined baking tray. Bake for 20 mins, flipping once during cook time.
Get your BBQ chicken thighs on the BBQ to cook, reserving a small amount BBQ marinade in the bowl. Cook chicken thighs 5-10 mins each, depending on heat of coals. Flip once or twice throughout cook time and brush with reserved BBQ marinade.
Whilst chicken thighs are cooking, tear pitta bread into pieces and transfer to a baking tray. Drizzle with olive oil and add a pinch of flaky sea salt, then bake for 6-8 mins.
In a small bowl, mix together Garlic & Herb Dip ingredients until fully combined.
In a small bowl, mix together Garlic & Herb Dip ingredients until fully combined. Once everything is ready, lay a bed of lettuce in a large salad bowl, along with cherry tomatoes and pepper, then add sweet potato and croutons. Slice BBQ Chicken Thighs and add to salad along with Garlic & Herb Dip.

Nutritional Info

Per serving:

Cals – 513

Carbs – 32.5g

Protein – 28.8g

Fat – 29.4g


Serves 4

For the BBQ Chicken Thighs:

  • 500g Chicken thighs.
  • Tbsp of olive oil.
  • 3 tbsp of bbq sauce.
  • 1 tbsp of white wine vinegar.
  • 1 & 1/2 tsp of hot smoked paprika.
  • Tsp of garlic granules.
  • Tsp of chilli flakes.
  • Tsp of salt.

For the Smokey Sweet Potato:

  • 1 Sweet potato - cut into wedges, skin on.
  • 1/2 tbsp of extra virgin olive oil.
  • Tsp of garlic granules.
  • Tsp of hot smoked paprika.
  • Tsp of dried parsley.

For the Pitta Croutons:

  • 2 Pittas - torn.
  • Tbsp of extra virgin olive oil.
  • A pinch of flakey sea salt.

For the Garlic and Herb Dip:

  • 60g of soured cream
  • 200g of low-fat greek yoghurt or soured cream.
  • Tsp of garlic granules.
  • Tbsp of white wine vinegar.
  • A squeeze of lemon.
  • Tsp of dried parsley.

For the salad:

  • 2 Baby Gem Lettuce.
  • 1 pack of Cherry tomatoes.
  • 1 yellow bell pepper - chopped.

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