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Grilled chicken and capsicum salad
Grilled chicken and capsicum salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Creamy garlicky buttermilk dressing elevates this quick chicken, capsicum, and avocado salad.
Ingredients:
  • 2 Australian Chicken Breast Fillets
  • 18.20 gm olive oil
  • 2 baby cos lettuce, quartered lengthways
  • 1 red capsicum, seeded, coarsely chopped
  • 1 avocado, stoned, peeled, sliced
  • 1/2 small red onion, thinly sliced
  • 60ml buttermilk
  • 5.90 gm Dijon mustard
  • 1 garlic clove, crushed
Instructions:
  • Heat the barbecue grill or chargrill on high. Rub the chicken with oil. Grill for 5 minutes on each side until fully cooked. Place on a plate, cover, and let it rest for 5 minutes before slicing thinly.
  • Grill the lettuce for 1 minute on each side or until nicely charred.
  • Layer the lettuce, chicken, capsicum, avocado, and red onion on a serving platter. Whisk together the buttermilk, lemon juice, mustard, and garlic in a small bowl. Drizzle the dressing over the salad. Season to taste.

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