Chargrilled Chicken and Vegetable Salad

Cooking Time: 15 minutes
Ingredients (serves 4)

• 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

Method

1. Preheat a 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.

Nutrition information (per serve)