Grilled Chicken Heirloom Tomato and Bocconcini Salad
4Serves
EasyDifficulty
15 minsPreparation
15 minsCooking
A burst of summery goodness, this throw-together salad makes short work of dinner time.
Ingredients
- 500g chicken breast or tenderloins
- salt and pepper, to taste
- 1 bunch asparagus, trimmed
- 1 punnet yellow cherry tomatoes, halved
- 200g punnet red cherry tomatoes, halved
- 220g tub bocconcini, torn in half
- 1/4 cup loosely packed baby basil leaves
- 2 tablespoons white wine vinegar
- 3 teaspoons wholegrain mustard
- 1 teaspoon honey or sugar
- 1/3 cup olive oil
- salt and pepper, to taste
Method
- Season chicken with salt and pepper and grill on a BBQ or hot griddle pan for 5-10 minutes or until cooked through. Keep warm. Cook the asparagus in the pan or BBQ until tender, then cut into short lengths.
- Arrange asparagus, cherry tomatoes, bocconcini on a serving plate. Cut the chicken into slices and add to salad with basil leaves.
- Make dressing by combining all ingredients and season to taste. Pour over salad and serve immediately.