Curtis Stone's grilled chicken zucchini and rocket salad

Coles

Cooking time: Less than 60 minutes

Healthy options: Healthy

Serves: 4

Type: Budget

Tools

Kitchen friendly view

Curtis Stone's grilled chicken zucchini and rocket salad

By Curtis Stone

Ingredients

500g skinless chicken breast fillets, flattened with a mallet to 1cm thickness, from the deli
1 tbsp Coles Brand baby capers, roughly chopped
1 medium shallot, finely chopped
Zest and juice of 1 lemon
2 tsp Coles Brand Italian white wine vinegar
3 tbsp olive oil
2 small zucchinis (180g)
75g baby rocket
1/2 cup cherry tomatoes, halved

Preparation method

1.Preheat BBQ or chargrill pan to medium-high heat.

2. To make the vinaigrette, combine capers, shallot, lemon zest and juice and white wine vinegar in a small bowl. While whisking, slowly pour in 2 tablespoons of olive oil until thoroughly combined. Season to taste with salt and pepper. Set aside.

3. Drizzle the chicken with the remaining tablespoon of olive oil and season both sides with salt and pepper. Cook chicken on BBQ or chargrill for about 7 minutes, turning once until chargrill marks are achieved and chicken is just cooked through. Remove chicken to a cutting board and rest.

4. To prepare the salad, hold the stem end of the zucchini and, using a vegetable
peeler, peel thin ribbons until you reach half way through. Flip the zucchini
and repeat on the other side. Discard stem.

5. To assemble the salad, combine zucchini, rocket and tomatoes in a large bowl. Drizzle with half of the vinaigrette and gently toss with your hands, being
careful not to break the zucchini ribbons.

6. Slice chicken into thin strips on an angle and divide it evenly among 4 plates. Top with salad and drizzle with remaining vinaigrette. Serve immediately.

Related video: Curtis Stone on how to present food so it looks beautiful

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