Grilled Chicken and Zucchini Salad

Grilled Chicken and Zucchini Salad

Grilled Chicken and Zucchini Salad

This is a lovely summer meal – particularly if the chicken is grilled on a barbeque!  Salad greens add flavour not just roughage to your meals, so experiment with the leaves that suit you.

2 skinless, free-range chicken breasts
1 large zucchini, sliced into half moons
1 large Spanish onion, sliced into half moons
1 small handful each of rocket, butter lettuce and cos lettuce
1 small bunch of basil leaves
A few spinach leaves
150 grams mini bocconcini
6 semi-dried tomatoes, sliced into strips
Sprigs of fresh thyme
Juice of a lemon
1 clove of garlic, whole
4 tablespoons White wine vinegar or white balsamic vinegar
Salt and pepper to taste

Slice the zucchini into half moons, place on a plate and sprinkle with a little salt and pepper then drizzle with about a tablespoon of oil from the semi-dried tomatoes, set aside.
Cut the salad greens and place them in a presentation bowl with the basil and thyme leaves.

In a very hot frying pan, add a little of the oil from the tomatoes and fry the onions with the garlic until transparent.  Add the chicken breasts and cook through, allowing to colour well.
Remove the chicken and onion and set aside to rest. Remove the garlic from the pan once cooked (do not allow to burn) and remove the skin. Fry the zucchini slices very quickly in the hot pan until just transparent. Once cool enough to handle, slice the chicken into generous pieces.

Squeeze the garlic into a small dish and mash together with the lemon juice, salt, pepper and white wine vinegar along with any leftover oil from the frying pan.  Mix together well with a little additional olive oil if needed.
Add the chicken, zucchini, onions and sliced dried tomatoes to the dressing coating it well, then spoon over the salad greens.
Lastly add the cheese, turning the salad gently and allowing it to absorb the dressing.
Serve with crusty bread or a crispy tortilla.