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Barbecued chicken, zucchini and rocket salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Savor summer evenings with grilled chicken salad, vibrant vegetables, and zesty lemon caper dressing by Curtis Stone.
Ingredients:
  • 500g skinless chicken breast fillets, flattened with a mallet to 1cm thickness
  • 20.00 ml Brand Baby Capers, roughly chopped
  • 1 medium shallot, finely chopped
  • 1 lemon, zested and juiced
  • 2 tsp Brand Italian White Wine Vinegar
  • 54.60 gm olive oil
  • 180g zucchini
  • 75g baby rocket
  • 125.00 ml cherry tomatoes, halved
Instructions:
  • Preheat BBQ or chargrill pan until it's sizzling hot.
  • For the vinaigrette, blend capers, shallot, lemon zest and juice, and white wine vinegar in a small bowl. Gradually drizzle in 2 tablespoons of olive oil while whisking until well mixed. Season with salt and pepper to taste. Keep it aside.
  • Drizzle the chicken with a luxurious tablespoon of olive oil and generously season both sides with a sprinkle of salt and pepper. Grill the chicken on the BBQ or chargrill for approximately 7 minutes, flipping once, until perfectly charred and cooked through. Transfer the chicken to a cutting board to rest.
  • Peel the zucchini into thin ribbons using a vegetable peeler, starting from the stem end and flipping the zucchini halfway through. Discard the stem.
  • Combine zucchini, arugula, and tomatoes in a large bowl. Drizzle with half of the vinaigrette and gently toss by hand, being mindful not to damage the zucchini ribbons.
  • Slice the chicken into thin, angled strips and distribute evenly among 4 plates. Top with the salad and generously drizzle with the remaining vinaigrette. Serve right away.

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