Chicken

Barbecued chicken and zucchini salad with spiced orange dressing

Name: Healthy barbecued chicken and zucchini salad recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 4 zucchini, cut into 4cm lengths, then thickly sliced; 60ml olive oil; 600g chicken thigh fillet; 1 tsp sumac; 3 thick slices bread; 120g mixed leaves; 400g can chickpeas, rinsed and drained; 1 small red onion, thinly sliced; 125.00 ml mint leaves; 500ml orange juice; 1 cinnamon quill; 5 whole star anise; 80ml olive oil; 1 garlic clove, crushed; 2 tsp lemon juice

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by Lucy Nunes

Delicious Team

Dec 30, 2025

A beautiful orange dressing makes this simple barbecued salad shine by taking it to another level. You can make the dressing ahead for a quick summer dinner.

4 zucchini, cut into 4cm lengths, then thickly sliced
1/4 cup (60ml) extra virgin olive oil
600g chicken thigh fillet
1 tsp sumac
3 thick slices bread
120g mixed leaves
400g can chickpeas, rinsed and drained
1 small red onion, thinly sliced
1/2 cup mint leaves

Dressing

2 cups (500ml) orange juice
1 cinnamon quill
5 whole star anise
1/3 cup (80ml) extra virgin olive oil
1 garlic clove, crushed
2 tsp lemon juice

Method

1.

For the dressing, place juice, cinnamon and star anise in a medium saucepan over medium heat. Simmer for 20 minutes, or until liquid has reduced to ⅓ cup (80ml). Strain mixture into a jug, set aside to cool to room temperature, then slowly whisk in the oil until well combined and slightly thickened. Stir in the garlic and lemon juice. Season well with salt flakes and freshly ground black pepper. Set aside.
2.

Heat a barbecue on high. Place zucchini in a large bowl and drizzle over 1 tbs oil. Season with salt flakes and freshly ground black pepper and toss to coat.
3.

Place chicken and sumac in a second bowl. Drizzle with 1 tbs oil. Season with salt flakes and freshly ground black pepper and toss to coat.
4.

Brush bread on both sides with remaining 1 tbs oil.
5.

Barbecue zucchini, in batches, for 2-3 minutes each side, until well charred. Barbecue bread for 2 minutes, turning, until charred on both sides. Set aside. Barbecue chicken for 4-5 minutes each side, until charred and cooked through, then set aside. Rip toast into chunks. Thickly slice the chicken.
6.

Arrange leaves, chickpeas, bread chunks, zucchini, sliced chicken and sliced onion on a serving platter. Drizzle with dressing and sprinkle with mint to serve.