The summer salad that turns plain BBQ chicken into a proper main meal. Char-grilled chicken strips + smoky BBQ vegetables + crisp lettuce + a punchy red-wine vinegar dressing — all bound together with the herb-loaded "Green Rub" that's the real secret weapon.

The Green Rub keeps in the fridge for a week + works on virtually any protein — fish, lamb, prawns, halloumi. Make a jar + rotate.

Photo by Louis Hansel on Unsplash

Serves: 4 · Prep: 20 minutes (+ 1 hour marinate) · Cook: 15 minutes · Equipment: BBQ with grill plate + hot plate, mortar + pestle (or food processor), mixing bowl

Photo: Wylton Sanchez / Unsplash

The salad:

• 4 chicken breasts, butterflied OR pounded to even thickness
• 1 portion Green Rub (recipe below)
• 1 tsp olive oil
• 1 red capsicum, cut into strips
• 1 green capsicum, cut into strips
• 1 eggplant, sliced lengthways into 1cm strips
• 1 Spanish (red) onion, cut into thick rings
• ½ lettuce (cos or butterhead), shredded

The dressing:

• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 tbsp Green Rub

The Green Rub (makes ~½ cup; keeps a week in the fridge):

• 2 tbsp flat-leaf parsley
• 2 tbsp mint
• 1 tsp lemongrass, finely chopped (white part only)
• 2 tbsp chives, finely chopped
• 2 tbsp fennel tips, optional
• 2 tbsp lemon pulp (squeeze of lemon + zest)
• 2 tbsp wholegrain mustard
• 1 tbsp capers, drained
• 2 cloves garlic
• 1 tbsp peanuts OR pine nuts, roasted + ground

To serve: crusty bread, lemon wedges, extra dressing on the side.

1. Make the Green Rub. In a mortar + pestle (or food processor): pound parsley + mint + lemongrass + chives + fennel tips (if using) + lemon pulp + mustard + capers + garlic + ground nuts. Pound to a rough paste. Doesn't need to be smooth — texture is good.
2. Prep the chicken. Slightly flatten chicken breasts to even thickness (pound between 2 sheets of baking paper). Slice into 2cm-wide strips.
3. Marinate. Mix 2 tbsp Green Rub + 1 tsp olive oil. Rub thoroughly into the chicken strips. Cover + refrigerate AT LEAST 1 hour (overnight ideal).
4. Make the dressing. In a jar: olive oil + red wine vinegar + 1 tbsp Green Rub. Shake well. Set aside.
5. Heat the BBQ to MEDIUM-HIGH. Oil both the grill bars + hot plate.
6. Cook the chicken. Place chicken strips on the grill bars. Cook 6 minutes per side — until properly char-marked + cooked through (internal 75°C).
7. Cook the vegetables. While chicken cooks, place capsicums + eggplant slices + onion rings on the hot plate. Drizzle with olive oil. Cook 5 minutes total — turning to char + soften.
8. Assemble. Place a bed of shredded lettuce on each plate. Pile the BBQ vegetables in the centre.
9. Slice the chicken. Cut chicken strips on the diagonal into thinner pieces. Arrange on top of vegetables.
10. Dress + serve. Pour dressing over chicken + vegetables. Serve immediately with crusty bread + extra dressing on the side.

• The Green Rub is the universal weapon — make a jar + use on fish, lamb, prawns, halloumi, even brushed onto BBQ vegetables straight
• Chicken thighs work better than breasts for BBQ — fattier = juicier, less risk of overcooking. The original recipe uses breasts; thighs are the upgrade
• Don't overcook the chicken — strips cook fast (6 min/side max). 75°C internal = done; past that = dry
• Fish variation: use the Green Rub on snapper or barramundi fillets — 3 minutes per side. Magic
• Prawn variation: toss raw prawns in Green Rub + skewer + BBQ 2 minutes per side. Quick + impressive
• Vegetarian version: swap chicken for halloumi (cook 2 minutes per side) or thick portobello mushrooms (5 minutes per side). Both work brilliantly with Green Rub
• Add fruit for sweetness: grilled peach or pineapple slices on top — sweet/savoury contrast lifts the dish
• Make it a grain bowl: add cooked quinoa, couscous or pearl barley to the lettuce base for a heartier meal
• Camp version: works on a portable BBQ; the Green Rub can be made in advance + brought in a jar; vegetables can be pre-sliced for camp prep
• Wine pairing: sauv blanc, dry Riesling, or unoaked Chardonnay — fresh + zippy to match the dressing

The salad that proves "salad" doesn't mean rabbit food. Char-grilled protein + smoky vegetables + a punchy herb-loaded dressing = a generous main meal that's actually exciting.

The real value here is the Green Rub — keep a jar in the fridge + you've got a flavour weapon that transforms basic BBQ ingredients into restaurant-grade dinners. The kind of recipe that levels up your camp cooking.