Marinated Chicken Salad

Serves 4


Ingredients:

⅔ cup (150ml) olive oil
4 tbsp balsamic vinegar
2 tbsp chopped fresh basil
2 thsp chopped fresh rosemary
2 cloves garlic, crushed
4 skinned and boned chicken breasts
1 red capsicum, deseeded and quartered
1 yellow capsicum, deseeded and quartered
2 zucchini, cut into 1cm thick slices
2 large open cup mushrooms
¼ cup (55g) toasted pine nuts
8 sun-dried tomatoes
½ tsp sugar
salt and pepper


Method:

• Mix together 4 tbsp olive oil, 2 tbsp vinegar, 1 tbsp basil, 1 tbsp rosemary and the garlic. Put the chicken into a shallow, flameproof dish and pour over the mixture. Leave for 30 minutes. Preheat grill.
• Place dish of chicken under the hot grill and cook for 10-14 minutes, turning halfway through cooking until the chicken is brown and crispy; cool. Lay the capsicums, zucchini and mushrooms in the grill pan, brush with 2 tbsp oil and grill for about 10 minutes, turning them once; cool.
• Peel the skins from the capsicums, using a sharp knife, and cut the mushrooms into quarters. Slice the chicken breasts into 2.5cm thick slices and arrange with the grilled vegetables in a dish. Sprinkle over the pine nuts and sun-dried tomatoes. In a small jug, mix the remaining herbs with the oil and vinegar. Add the sugar and season with a little salt and pepper. Pour over the chicken and marinate for 1 hour, stirring occasionally.