Warm Chicken Salad



4 chicken breast
Green Rub – see below
1 tsp oil
1 red pepper, cut into strips
1 green pepper, cut into strips
1 eggplant, sliced lengthways
1 Spanish onion, cut into rings
½ lettuce, shredded


½ cup olive oil
¼ cup red wine vinegar
1 tbs Green Rub – see below



Flatten chicken breasts slightly to even thickness and slice into strips. Mix Green Rub and oil together and rub well into the chicken. Cover and stand 1 hour in refrigerator.

Heat the barbecue to medium-high and oil hotplate and grill bars. Place chicken on grill and cook 6 minutes each side. Place vegetables (except lettuce) on the hotplate, drizzle with oil and cook for 5 minutes, turning to cook through. Place a bed of lettuce onto individual plates and place barbecued vegetables in the centre. Cut the chicken into thin slices and arrange on vegetables.

Mix dressing ingredients together and pour over chicken and warm salad. Serve with crusty bread.



Green Rub

2 tbs flat-leafed parsley
2 tbs mint
1 tsp lemon grass
2 tbs clives
2 tbs fennel tips, optional
2 tbs lemon pulp
2 tbs wholegrain mustard
1 tbs capers
2 cloves garlic
Peanuts or pine nuts, roasted and ground


Chop all ingredients finely and mix well.

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