| | Chargrilled chicken and vegetable salad
Chargrilled chicken and vegetable salad
Chargrilled chicken and vegetable salad 4.3-5 9
  • Calories: 1034 kj
  • Fat: 4g
  • Carbohydrates: 3g

How to Make:

  1. Preheat a barbecue grill and plate on medium heat. Spray chicken, zucchini, capsicum, and asparagus with oil.
  2. Add chicken and zucchini to barbecue grill and cook for 4 to 5 minutes each side or until cooked through.
  3. Meanwhile, add capsicum, skin side down, to barbecue grill. Cook for 4 minutes or until skin is black and blistered. Transfer to a snap-lock bag. Twist to seal and set aside for 5 minutes. Add asparagus to barbecue plate. Cook for 2 to 3 minutes each side or until tender.
  4. Peel and discard skin from capsicum. Cut capsicum flesh into long, thin strips and place in a bowl. Add zucchini, asparagus, rocket and basil to capsicum. Slice chicken and add to salad. Toss to combine.
  5. Whisk vinegar, garlic and salt and pepper in a bowl. Pour over salad. Toss to coat. Serve.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • olive oil cooking spray
  • 800g chicken breast fillets, trimmed
  • 3 zucchini, sliced diagonally
  • 2 red capsicum, quartered
  • 1 bunch asparagus, trimmed
  • 120g baby rocket
  • 1/4 cup basil leaves, shredded
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, crushed
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