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Chargrilled chicken and vegetable salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Celebrate spring with this refreshing and light salad to kickstart your healthy eating.
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
  • 62.50 ml basil leaves, shredded
  • 40.00 ml balsamic vinegar
  • 1 garlic clove, crushed
Instructions:
  • Preheat the barbecue grill to medium heat and generously coat the chicken, zucchini, capsicum, and asparagus with oil.
  • Grill chicken and zucchini for 4 to 5 minutes on each side until fully cooked.
  • Place the capsicum skin side down on the barbecue grill and cook for 4 minutes until blackened and blistered. Transfer the capsicum to a snap-lock bag, seal, and set aside for 5 minutes. Cook the asparagus on the barbecue plate for 2 to 3 minutes on each side until tender.
  • Peel the skin off the capsicum and cut the flesh into long, thin strips, then place them in a bowl. Add zucchini, asparagus, rocket, and basil to the capsicum. Slice the chicken and mix it into the salad. Toss everything together to combine.
  • In a bowl, whisk together vinegar, garlic, salt, and pepper. Pour the dressing over the salad and toss well to coat. Serve and enjoy!

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