easyTime:<30 minsServes:4
One of my favourite time-savers in the kitchen isn’t actually in the kitchen at all. In every house I’ve lived in for the past 15 years,I’ve always had a barbecue sitting just outside the back door.
Grilling a bit of chicken outside might be slightly more time-consuming than throwing it into a frying pan on the stove,but the extra time it takes more than comes back to you at the end.
In fact,in this grilled chicken salad with Dijon vinaigrette the only thing that’s actually being cooked is the chicken. Moving that cooking outside means you don’t have any pans to wash or a stove to wipe down.
You don’t even need to toss the ingredients for this salad. Just arrange them on a plate and pour the dressing over the top.
Adam’s tip: My process of barbecuing is very simple:heat the hotplate or grill for about 10 minutes first,clean it with a wire brush,cook whatever I need to,then run it for another 5 minutes before turning it off. No cleaning required.