Chicken and vegetable salad

Yield: 4 Servings

Measure Ingredient
1 small Aubergine, Sliced
\N \N Salt and Pepper
2 \N Cloves Garlic, Peeled and Crushed
\N \N Finely grated rind and juice of half a lemon
1 tablespoon Chopped Fresh Mint
6 tablespoons Olive Oil
4 \N Boneless Chicken Breasts
2 mediums Courgettes, Sliced
1 medium Yellow Pepper, deseeded and quartered
1 small Fennel Bulb, thickly sliced
1 large Red Onion, Peeled and Thickly Sliced
1 small Ciabatta Loaf, Sliced
\N \N Extra Olive Oil
\N \N Fresh Mint Sprigs to garnish

Put aubergine slices in a colander and sprinkle with salt. Leave to drain for 30 minutes, then rinse and dry. Mix together the garlic, lemon rind and juice, mint, olive oil and seasoning.

Slash chicken breasts at intervals. Spoon over half the dressing. Combine aubergines and other vegetables and toss in remaining dressing. Leave to marinate for 30 minutes.

Cook chicken and vegetables under a moderate grill, turning occasionally, until brown and cooked through. Brush bread with a little oil and grill.

Drizzle oil over chicken and vegetables, garnish and serve with bread.

Source: CHAT Magazine

From Gemini's MASSIVE MealMaster collection at

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